ArticleFoods (Basel, Switzerland)2022
Will It Cricket? Product Development and Evaluation of Cricket (
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 24 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
24 citing papers in PubMed.
- Gluten-Free Cakes WithFood science & nutrition · 2026Article
- Enrichment of Gluten-Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality.Food science & nutrition · 2026Article
- 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
- Fortified Pasta With Cricket (Acheta domesticus) Powder: Impact of an Alternative Protein Source on Pasta Nutritional, Functional, and Technological Properties.Journal of food science · 2026Article
- Cricket (Acheta Domesticus) Flour as a Novel Ingredient in Hybrid Meatloaves: Effects on Quality Attributes During Storage.Journal of food science · 2025Article
- Enrichment of Pasteurized Dairy Product and Brownie With Edible Insect (Food science & nutrition · 2025Article
- Development of Stored-Product Moths on Cricket Powder and Insect-Enriched Biscuits.Foods (Basel, Switzerland) · 2025Article
- NMR-Based Metabolomic and QMB-Based E-Nose Approaches to Evaluate the Quality and Sensory Features of Pasta Fortified with Alternative Protein Sources.Molecules (Basel, Switzerland) · 2025Article
- Harnessing Insects as Novel Food Ingredients: Nutritional, Functional, and Processing Perspectives.Insects · 2025Review
- Beyond Meat Substitution: A Multifaceted Review of Plant-Based and Alternative Proteins, from Environmental Impact to Analytical Technologies.Foods (Basel, Switzerland) · 2025Review
- Developing a Functional Triticale Noodle by Incorporating Silkworm (Foods (Basel, Switzerland) · 2025Article
- Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions.Foods (Basel, Switzerland) · 2025Article
- Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties.Foods (Basel, Switzerland) · 2024Article
- Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications-A Critical Review.Foods (Basel, Switzerland) · 2024Review
- Organoleptic characteristics of high-protein snacks with novel and sustainable ingredients: Cricket flour and carob powder.Food science & nutrition · 2024Article
- Processing of Larvae ofInsects · 2024Article
- Olfactory Response ofInsects · 2024Article
- Assessment of Changes in the Fat Profile of House Cricket Flour during 12 Months of Storage in Various Conditions.Foods (Basel, Switzerland) · 2024Article
- Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
Insect powders used in food products may lower the overall quality when compared to conventional counterparts. This preliminary study was used to develop and evaluate insect-based food products and to utilize them in a future consumer test. Pork sausage, dried pasta, and chocolate brownie formulations were developed to either contain NO cricket powder (Control) or have cricket powder (CP). The products were evaluated for proximate composition and product-dependent parameters. The protein content increased in the CP pasta and brownies (p < 0.05) while no changes were found in the sausage (p > 0.05). Fat content increased in both the CP pasta and brownies while it decreased in the CP sausage (p < 0.05). The CP sausage had a higher carbohydrate content than the Control (p < 0.05). Overall, this may be attributed to cricket powder being high in protein and fat while also containing dietary fiber. Cricket powder replacement may lead to noticeable color differences by increasing green and blue coloring in sausage and pasta (p < 0.05). Changes in textural properties (p < 0.05) may be attributed to cricket powder affecting protein solubility and emulsion stability in sausage while gluten formation may be interfered with in the brownies. Overall, cricket powder replacement had improved nutritional content with minor changes in quality parameters.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.