Optimization of conditions for producing extruded cricket powder using response surface methodology and improving its properties with organic acids
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Abstract
Crickets, a high-quality alternative protein source, can be value-added through processing into high-protein cricket
powder. The extrusion process is a simple and efficient food processing method that offers high yields with minimal
waste. It also enables customization of formulations, shapes, textures, colors, flavors, and nutritional values as desired. Moreover, the addition of hydrocolloids, maltodextrin, and organic acids with the extrusion process can enhance the properties of extruded cricket powder. This research aimed to determine the optimal conditions for producing cricket powder with the extrusion process to achieve the highest property using the Response Surface Methodology (RSM). It also investigated the effects of organic acid pretreatments on improving the properties of extruded cricket powder. The optimization of ECP production focused on three factors: the ratio of cricket powder (CP) to maltodextrin (MD) (x1), the content of carboxymethyl cellulose (CMC) (x2), and the water content (x3). These factors were studied to maximize the response values, including protein content, solubility, and whiteness index. The experimental design followed a Central Composite Design (CCD) with a total of 20 experiments. The regression analysis using RSM showed that the optimal conditions for producing extruded cricket powder were a CP:MD ratio of 83:17, 1.6% CMC, and 41% water content by weight of cricket powder, respectively. These conditions resulted in the highest values for protein content (63.0%), solubility (74.9%), and whiteness index (46.7%). The verification of the model revealed that the experimental values and the predicted values had a deviation of less than 5%, indicating that the model was reliable for predicting response values. Additionally, the pretreatments of ECP with organic acids, including citric acid, fumaric acid, and ascorbic acid, were applied at concentrations of 0, 0.2, 0.4, 0.6, 0.8, and 1.0% by weight of cricket powder. This study found that as the concentrations of all three organic acids increased, the solubility, whiteness index, and antimicrobial activity of the extruded cricket powder were significantly improved. The addition of fumaric acid at a concentration of 1% in the extrusion process resulted in the highest property of ECP. The results of this study confirmed that RSM was an effective method for determining the optimal conditions for producing extruded cricket powder. The addition of organic acids in extruded products enhances the properties of the product. This is considered an effective way to add value to crickets by utilizing them as a raw material in high-protein food products.
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References
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