Product Development of Flakes with Cricket Powder and Its Application in Granola Ball

Authors

  • Palita Maiprasert Food and Nutrition Program, Department of Home Economics, Faculty of Agriculture, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.
  • Chanakarn Payackpunth Food and Nutrition Program, Department of Home Economics, Faculty of Agriculture, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.
  • parisut chalermchaiwat Food and Nutrition Program, Department of Home Economics, Faculty of Agriculture, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.
  • Prawta Chantaro Food Innovation and Nutrition Program, Faculty of Science and Technology, Suratthani Rajabhat University, Muang, Surat Thani 84100, Thailand.
  • Patthama Hirunyophat Home Economics Program, Faculty of Science and Technology, Suan Sunandha Rajabhat University, Dusit, Bangkok 10300, Thailand.
  • Duangkamon Sangteerakij Food Management Program, Faculty of Science and Technology, Nakhon Pathom Rajabhat University, Muang, Nakhon Pathom 73000, Thailand.

Keywords:

cricket powder, flakes, granola ball, protein

Abstract

Cricket powder is an important potential source of alternative protein in the future. This research aims to develop flakes mixed with cricket powder to increase nutritional value and its application in granola ball product. The ratio of wheat flour to cricket powder was studied at 3 levels 90:10, 80:20 and 70:30 compared with the control formula (flakes without cricket powder). The result of physical, chemical quality, and sensory evaluation found that increasing the amount of cricket powder in the flakes, the protein content increased whereas the water activity (aw) was significantly lower (p≤0.05). The optimum ratio of wheat flour to cricket powder for flakes production was 70:30. Flakes were applied in granola ball products, the effect of the ratio of flakes, coconut flakes and oats at 70:10:20, 60:10:30, 50:20:30, 60:20:20 and 60:15:25 ratios on product qualities were studied. It was found that formulas with a ratio of 60:15:25 gained the highest liking scores in all attributes. The developed granola balls were considered as a source of protein (10.48%) and crude fiber (8.58%). The total energy was 4.36 kcal/g.

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Published

2024-08-28

How to Cite

Maiprasert, P., Payackpunth, C., chalermchaiwat, parisut, Chantaro, P., Hirunyophat, P., & Sangteerakij, D. (2024). Product Development of Flakes with Cricket Powder and Its Application in Granola Ball. Recent Science and Technology, 16(3), 772–784. Retrieved from https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/258122

Issue

Vol. 16 No. 3 (2024): September - December 2024

Section

Research Article

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