ArticleFoods (Basel, Switzerland)2022
Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Increasing the Acceptability of Insect-Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption.Comprehensive reviews in food science and food safety · 2026Review
- Enhancing Consumer Acceptance of Cricket (Food science & nutrition · 2026Article
- Development of high-protein biscuits by the enrichment with mopane worm (Food science and technology international = Ciencia y tecnologia de los alimentos internacional · 2026Article
- Nutritional value and consumer acceptance of food products fortified with edible insects: a systematic review.Cogent food & agriculture · 2026Article
- The Potential of Black Soldier Fly (Foods (Basel, Switzerland) · 2025Article
- Effect ofInsects · 2025Article
- Lipid Composition Analysis of Cricket Oil from Crickets Fed with Broken Rice-Derived Bran.Insects · 2025Article
- Development of Stored-Product Moths on Cricket Powder and Insect-Enriched Biscuits.Foods (Basel, Switzerland) · 2025Article
- Harnessing Insects as Novel Food Ingredients: Nutritional, Functional, and Processing Perspectives.Insects · 2025Review
- Athletes' Sensory Evaluation and Willingness to Pay for High-Protein Bread.Foods (Basel, Switzerland) · 2025Article
- Developing a Functional Triticale Noodle by Incorporating Silkworm (Foods (Basel, Switzerland) · 2025Article
- Desert locust (Applied food research · 2025Article
- Bread consumption trends in Poland: A socio-economic perspective and factors affecting current intake.Food science & nutrition · 2024Article
- MacrotermesHeliyon · 2024Article
- Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique.Food chemistry: X · 2024Article
- Wheat Bread Enriched with House Cricket Powder (Molecules (Basel, Switzerland) · 2024Article
- Evaluating the Use of Vibrational Spectroscopy to Detect the Level of Adulteration of Cricket Powder in Plant Flours: The Effect of the Matrix.Sensors (Basel, Switzerland) · 2024Article
- Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics.Foods (Basel, Switzerland) · 2023Article
- Edible Insects: A New Sustainable Nutritional Resource Worth Promoting.Foods (Basel, Switzerland) · 2023Review
- Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The current market trends in modern sedentary lifestyles drive the development of new functional products able to fulfill consumers’ demand for a healthy diet. Whole wheat bread contains more protein and fiber than white bread; however, it could be improved in terms of protein content and quality. Cricket powder, which contains high protein (55.11, wt%), could be used as an alternative source to tackle those deficiencies in such bread. Hence, the study aimed to apply cricket powder in the whole wheat bread formula to enrich protein content, indispensable amino acids and determine their physico-chemical properties, consumers’ acceptance, and shelf-life storage. The results showed that all enriched bread presented high protein (18.97−25.94, wt%), fat (10.91−15.07, wt%), and ash (2.09−2.33, wt%) with the increment of the cricket powder than those of the control bread. Enriched breads’ crust colors were not significantly different (p > 0.05), while crumb colors were darker (L* = 55.64−64.48) compared to the control (L* = 69.98). Enriched bread had a hard texture and required a lot of chewing force compared to the control. Furthermore, all samples yielded a shelf-life of 5 days when monitoring the mold growth. From the results, the bread enriched with 20% cricket powder yielded the best consumers’ acceptance score of 77%. It was predominantly high in indispensable amino acids such as leucine, phenylalanine, lysine, and arginine. Therefore, cricket powder could be a novel alternative protein source and successfully utilized in whole wheat bread to enhance its protein content and indispensable amino acids with consumers’ acceptance responding to the current market trend.
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