Edible insects are more and more widely researched and presented as a good source of nutrients. Among the available raw materials, cricket powder (CP), obtained from roasted and crushed crickets, deserves attention because it can be used as an ingredient in many food products. The aim of this study was to determine the effect of CP addition on the physical and sensory properties of extruded corn snacks. In the extrusion process, five variants of corn snacks were produced with 2%, 4%, 6%, and 8% additions of CP, and with 8% CP and 2% baking powder. Snacks without CP addition were used as a control (R). The study also evaluated the storage life of the manufactured snack products based on their sorption properties. It was found that increasing the CP content in snacks has a significant effect on their characteristics, with a lower expansion ratio as the result of the higher CP content in the extrudates. CP increased the solubility and decreased the water absorption of the snacks. Color changes were also observed in the produced snacks. The more CP in the recipe, the darker the end product. In addition, the color parameters a* and b* were shifted towards red and blue in cross-sections of snacks with higher percentages of CP. According to the sensory analysis, CP additions up to 6% allow for obtaining sensory-attractive snacks. Statistical analysis of the results showed that the snack parameters, expansion ratio, and water absorption index are of the greatest importance for sensory acceptance. Therefore, when planning the incorporation of CP into this type of product, special attention should be paid to obtaining extrudates with appropriate parameters.

Edible insects have the potential to serve as a valuable and innovative source of nutrients. However, their incorporation can affect various product characteristics. This study aimed to evaluate the effect of using lesser mealworm larvae (LMP) and house cricket imago (HCP) powders in shortbread...

This study addresses a research gap by examining the attitudes and interest of young Polish consumers in new foods containing insects. The results of the survey, which are presented in this article, were obtained as part of an inter-university project conducted at five Polish higher education institutions (N = 1063). The survey was conducted using the indirect interview method via an online platform (CAWI). This study aimed to assess attitudes, behaviours and intentions to purchasing insect foods, as well as factors influencing the selection of new foods containing insects and product preferences for such foods. The analysis revealed no statistically significant differentiation in consumer behaviour and declared intentions towards insect foods based on gender or place of residence (p > 0.001). Our results revealed correlations between the level of neophobia and negative attitudes among young consumers towards insect products, albeit weak in nature. The exploratory factor analysis suggested that the assessment of factors influencing the purchase of insect products may be based on a small number of dimensions, which were not found to be correlated, as follows: “Health and Environmental Concern”, “Organoleptic Attributes” and “Circumstantial Influences”.

This research paper evaluates the functional and nutritional properties of extruded corn snacks fortified with plant-based hemp protein (HP) and insect-derived cricket powder (CP). With a focus on sustainable protein sources due to growing environmental concerns and the need for alternative protein sources, this study aims to enhance the nutritional profile of corn snacks. The incorporation of unconventional proteins into snacks is explored to meet consumer demands for sustainable and nutritious options. Results show that HP-enriched snacks have higher mineral content, such as calcium and magnesium, lower sodium content, and improved water interaction profiles. On the other hand, CP-fortified snacks exhibit higher protein content, essential amino acids, and moisture retention capabilities. Texture analysis reveals differences in hardness, cohesiveness, and springiness between HP and CP-enriched products. Moreover, color analysis indicates that HP and CP additives influence the color and appearance of the snacks, with CP enrichments leading to darker snacks. Sorption isotherm studies demonstrate varying hygroscopicity levels between HP- and CP-enriched samples, impacting their storage stability. Surface structure assessments show differences in the specific sorption surface area, suggesting unique properties attributed to each protein source. In conclusion, both hemp protein and cricket powder offer various advantages for snack fortification, providing opportunities to enhance nutritional profiles while addressing sustainability concerns.

Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product’s characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks.

In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% w/w). Kiwiberry fruits’ characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (cooking properties, color, microscopic structure determination, texture, and water molecular dynamics analysis by low-field NMR) and chemical analyses (proximate composition phenolic compounds composition and antioxidant activity) of KBL-enriched pasta were investigated. The replacement of semolina with KBL in the production of pasta significantly changed its culinary properties. Results showed that the addition of KBL leads to a reduction in optimal cooking time and cooking weight (47.6% and 37.3%, respectively). Additionally, a significant effect of the KBL incorporation on the color of both fresh and cooked pasta was observed. A significant reduction in the L* value for fresh (27.8%) and cooked (20.2%) pasta was found. The KBL-enriched pasta had a different surface microstructure than the control pasta and reduced firmness (on average 44.7%). Low-field NMR results have confirmed that the ingredients in kiwiberry fruit can bind the water available in fresh pasta. The heat treatment resulted in increasing the availability of phenolic compounds and the antioxidant activity (64.7%) of cooked pasta. Sensory evaluation scores showed that the use of 5–10% of the KBL additive could be successfully accepted by consumers.