Evidence map›Paper›PMID 39123617›Full record

ArticleFoods (Basel, Switzerland)2024

Use of House Cricket (

Kinga Karwacka, Adriana Łobacz, Justyna Ziajka, Anna Lis, Monika Małkowska-Kowalczyk, Maria Baranowska

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Fermentation of House Crickets (Foods (Basel, Switzerland) · 2025
    Review
  2. Article
  3. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Kinga KarwackaDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-709 Olsztyn, Poland.
Adriana ŁobaczDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-709 Olsztyn, Poland.ORCID 0000-0001-6812-6185
Justyna ZiajkaDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-709 Olsztyn, Poland.
Anna LisDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-709 Olsztyn, Poland.
Monika Małkowska-KowalczykDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-709 Olsztyn, Poland.ORCID 0000-0003-3708-1222
Maria BaranowskaDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-709 Olsztyn, Poland.ORCID 0000-0003-4475-6881

Funding

The research was conducted within a project funded under the designated subsidy of the Minister of Science Republic of Poland, task entitled: The Research Network of Life Sciences Universities for the Development of the Polish Dairy Industry - Research Pr MEiN/2023/DPI/2875
6 · The paper itself

Abstract

This study aims to implement and increase values regarding the use of cricket powder in food. This is due to the need to increase the range of products enriched with cricket powder in order to increase the market and acceptance of insects in the diet. The work analyzed properties of yoghurt with cricket powder added (chemical composition, acidity, colour, consistency, degree of syneresis, texture and sensory analysis). Research has shown that the greater the addition of cricket powder, the higher the protein, fat and dry matter content and the lower the hardness of the yoghurt. As the content of cricket powder in yoghurt increased, the brightness (L*) and redness (a*) decreased, while the yellowness (b*) of the samples increased. A change in the colour of the yoghurt was observed with the increase in the cricket powder content; the yoghurt had a darker, browner colour. The best overall sensory rating compared to the control variant (6.4) was given to the yoghurt with 1.5% cricket powder added (5.7), while the worst rating was given to the yoghurt with 5% powder added (2 points out of 7).

Indexed as

Acheta domesticusalternative protein sourcesedible insectsyoghurt with insect powder

Identifiers

PMID39123617
PMCPMC11311282

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.