Effects of Substitution of Wheat Flour with Cricket Powder and Low Glycemic Index (GI) Rice Flour on the Physical and Chemical Characteristics of Garlic Butter Cookies
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Abstract
Background and Objectives: Cricket powder is a popular ingredient and is used in food products. For RD43, rice flour has a low amylose content and a low glycemic index (GI) lower than other rice varieties. It is an interesting alternative ingredient to replace wheat flour in the production of gluten-free food products and reduce GI in the product. This research aimed to determine the effects of substituting wheat flour with cricket powder and low GI rice flour on the physical
and chemical characteristics of cookies.
Methodology: Varying amounts of flour were used in four formulas, which consist of a 100% wheat flour formula (Control), and formulas that replaced wheat flour with low GI rice flour, adding cricket powder in proportions of 80:10, 75:15, and 70:20 by the 90% wheat flour weight, respectively. The experiment was assigned in a completely randomized design. Duncan’s new multiple range test was used to compare the difference in the average values at the 95% confidence level.
Main Results: The results of physical properties showed that increasing the amount of cricket powder and reducing low GI rice flour in cookies resulted in significant differences in the bake loss, color, water activity, and hardness of cookies (P < 0.05). By the bake loss, lightness (L*), yellowness (b*), and hardness (g) of cookies decreased, while water activity and redness (a*) increased. The chemical properties showed that increasing the amount of cricket powder and reducing low GI rice flour in cookies resulted in significant differences in the cookies’ moisture,
protein, and fiber (P < 0.05), leading to an increase in moisture, protein, and fiber content of the cookies.
Conclusions: There is a possibility to replace wheat flour with low GI rice flour, adding cricket powder in a ratio of 70:20 by wheat flour weight, to increase protein in cookie products.
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