Development of Crispy Vegetable Chip with Protein Supplement from Crickets

Abstract

The objective of this research was to develop a crispy vegetable chip with a protein supplement from crickets. Different ratios of watermeal at 5%, 10%, 15%, 20% and 25% by weight of chayote and okra were studied. Chemical, physical properties, and a sensory evaluation by 9-point hedonic scales of the crispy vegetable chip were investigated. Results revealed that the suitable crispy vegetable chip was mixed with chayote, okra, and watermeal at a ratio of 40%: 40%: 20%, respectively. This product had the overall sensory satisfaction at a medium level (7.47±1.33). The color L*, a*, b* values were 28.34, -2.08 and 13.77 respectively; thickness was 0.25 mm and water activity was 0.54. Therefore, the crispy vegetable chip at this ratio was selected for supplementing protein from crickets at 5, 10, and 15 % by weight of vegetable. It was found that the crispy vegetable chip with 10% of crickets had a satisfaction score at a medium level (7.27±1.17). This product had L*, a*, and b* values of 14.43, 4.73, and 21.37, respectively; thickness was 0.26 mm. and water activity was 0.54. The nutrition analysis showed that the developed product consisted of 24.38% protein, 48.37% carbohydrate, 5.32% fat, 6.22% total ash, 8.56% fiber, and 423.98 kcal/100 gram product. The protein content was 7 grams which was higher than that of the protein content of the commercial seaweed snack based on a serving size of 30 grams. Therefore, crispy vegetable chip with 10% of crickets can be developed into healthy food products in the future.