Effects of Wheat Flour Substitution with Cricket Powder (Gryllus bimaculatus) on Physical, Chemical and Sensory Properties of Brownie Brittle
Keywords:
brownie brittle, cricket powder, protein, sensoryAbstract
The purpose of this research was to study the effect of cricket powder content on the quality and acceptance of brownie brittle. Tong-Dam cricket powder, used as a raw material in this experiment, had a protein content of 57.30 and 17.59 mg/kg of histamine, which is safe for consumption. The research also aimed to investigate the effect of substituting wheat flour with cricket powder in brownie brittle at 0 (control formula), 10, 20 and 30% of the total flour weight. The result from physical analysis (color and texture) and chemical analysis (aw, moisture, carbohydrate, fat, protein, crude fiber, ash and energy) showed that increasing the cricket powder increased the protein, fat, crude fiber, and ash content. However, it decreased the lightness (L*), aw and carbohydrate content of the product. Brownie brittle with the highest amount of cricket powder (30%) had the least hardness. The sensory evaluation conducted using a 9-point hedonic scale revealed that brownie brittle products with 20% replacement of wheat flour with cricket powder had the highest overall liking score (7.90). The developed brownie brittle with cricket powder had the aw and hardness value of 0.34 and 10.49 N, respectively. In addition, the developed products contained moisture, carbohydrate, fat, protein, crude fiber and ash of 3.57%, 52.92%, 21.89%, 9.40%, 10.15%, and 1.76% (wet basis), respectively. The energy value determined by Bomb calorimeter was found to be 5.35 Kcal/g.
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