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This is a Quantitative Study study.

September 18, 2025InsectsOpen Access

Effect of Acheta domesticus Powder Incorporation on Nutritional Composition, Technological Properties, and Sensory Acceptance of Wheat Bread

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Incorporating up to 15% acheta domesticus powder significantly improves protein, fat, and fiber content while reducing carbohydrates.
Sensory analysis shows that up to 15% cricket powder maintains full consumer acceptability, with 20–25% at the threshold of acceptance.
Higher cricket powder levels lead to coarser particle size distribution and greater baking loss, affecting technological properties.
The findings suggest that optimal inclusion of 15% cricket powder balances enhanced nutrition and sensory quality in wheat bread.

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Implication

This study demonstrates enhanced nutritional composition and sensory acceptance in wheat bread with cricket powder, indicating a sustainable protein source.

Cite This Study

Orkusz et al. (2025) studied this question.

synapsesocial.com/papers/68d463e931b076d99fa633d5 https://doi.org/10.3390/insects16090972

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Implication

This study demonstrates enhanced nutritional composition and sensory acceptance in wheat bread with cricket powder, indicating a sustainable protein source.

Effect of Acheta domesticus Powder Incorporation on Nutritional Composition, Technological Properties, and Sensory Acceptance of Wheat Bread

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Implication

Cite This Study

Effect of Acheta domesticus Powder Incorporation on Nutritional Composition, Technological Properties, and Sensory Acceptance of Wheat Bread

Key Points

Discussion

Implication

Cite This Study

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