ผลของการเสริมผงโปรตีนคอนเซนเทรตจากจิ้งหรีดทองแดงลายต่อคุณภาพทางโภชนาการ  สมบัติทางกายภาพ-เคมี และสมบัติเชิงหน้าที่ของพาสต้าปราศจากกลูเตน

Janjira  Wanchana; Nunnapat  Rahong; Sumit  Chueamchaitrakun; Kanjana  Narkprasom; Papungkorn  Sangsawad; Saranya Suwanangul

doi:10.14456/jare-mju.2026.36

Authors

Janjira Wanchana Program of Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai
Nunnapat Rahong Program of Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai
Sumit Chueamchaitrakun Program of Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai
Kanjana Narkprasom Program in Food Engineering, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai
Papungkorn Sangsawad School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology Nakhon Ratchasima
Saranya Suwanangul Program of Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai https://orcid.org/0000-0003-4096-3285

DOI:

https://doi.org/10.14456/jare-mju.2026.36

Keywords:

cooking quality, cricket protein concentrate, gluten-free pasta, high-protein pasta , texture profile

Abstract

Gluten-free pasta consumption has continued to increase. However, limited nutritional value and inferior post-cooking quality remain major constraints of many commercial products, and the appropriate supplementation level of striped copper cricket protein concentrate powder for balancing cooking quality and texture remains unclear. This study investigated the effects of striped copper cricket (Acheta domesticus L.) protein concentrate powder (0–7.5% w/w) on the nutritional quality, color attributes, and cooking quality of gluten-free pasta produced from Jao Kham Hom Maejo 1A rice flour. The results showed that pasta color changed with increasing supplementation; L* increased from 39.15 to 47.34 at 5.0%, while a* reached its highest value (7.35) at 7.5%. In parallel, protein content increased from 4.25% (control) to 13.51% (2.5%), 27.97% (5.0%), and 47.58% (7.5%), and fat content increased from 1.34% (control) to 2.90% at 7.5%. Regarding texture, hardness increased from 4,397 g in the control to 5,332 g at 7.5% supplementation. For cooking quality, the 5.0% formulation showed the

most favorable overall performance, with the lowest cooking loss (0.02%) and a cooking yield of 98.19%, which was close to the control (101.66%). In conclusion, supplementation with 5.0% cricket protein concentrate powder appears to be the most suitable level for developing high-protein gluten-free pasta from Jao Kham Hom Maejo 1A rice flour while maintaining acceptable cooking quality and texture.

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