ArticleFood chemistry: X2024
Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Freeze structuring unlocks minimal-processing strategies for legume texturization.NPJ science of food · 2026Article
- Effects of Edible Insect Enrichment of Meat-Based and Meat Analogue Products on the Nutritional Composition, Techno-Functional Properties, and Acceptability to Consumers: A Systematic Review.Foods (Basel, Switzerland) · 2026Review
- Effects of Processing on Antinutrients, Bioactives and Functional Properties of Bamboo Shoots (Foods (Basel, Switzerland) · 2026Article
- Harnessing Insects as Novel Food Ingredients: Nutritional, Functional, and Processing Perspectives.Insects · 2025Review
- Physicochemical characteristics of cost-effective and high-quality plant-based meat analogues prepared from soybean meal and soybean powder.Food chemistry: X · 2025Article
- Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powderFood chemistry: X · 2025Article
- Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG).Food chemistry: X · 2024Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The rising demand for sustainable protein sources has encouraged interest in alternative food products like meat analogues. This study explores formulating meat analogues using cricket powder (CP) and rice flours, comparing them with soy protein-based analogues. CP exhibited a higher soluble protein content (5.9%) than soy protein powder (4.7%), enhancing textural properties by forming fiber-like structures, increasing firmness and adhesion, and reducing chewiness. Despite having a lower water holding capacity (WHC) than soy analogues, all samples outperformed chicken breast WHC. Under freezing conditions, CP and rice flour combinations formed multilayered structures in protein gels. The optimal formulations were CP and sticky rice flour (ratio 6:1) with respect to their texture properties, fiber structure, and nutritional value. This study highlights the potential of cricket powder and rice flour combinations as viable meat analogue ingredients, addressing the need for sustainable protein sources in the food industry.
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Registered trials
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