Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation.

Area of Science:

• Food Science
• Entomology
• Nutrition

Background:

• Edible insects, such as house crickets (Acheta domesticus), offer a sustainable protein source with potential to improve baked goods.
• Incorporating insect powder into bakery products can enhance nutritional, technological, and sensory qualities.

Purpose of the Study:

• To evaluate the impact of varying levels of ground house cricket powder on the nutritional, physical, and sensory properties of oat biscuits.
• To determine consumer acceptance and identify key sensory attributes influencing liking of cricket-enriched oat biscuits.

Main Methods:

• Oat biscuits were produced with 0, 5, 10, and 15 g/100 g of Acheta domesticus powder.
• Physical properties (color, hardness, total titratable acidity) and nutrient composition were analyzed.
• Consumer sensory testing utilized the check-all-that-apply (CATA) method to assess overall liking and attribute perception.

Main Results:

• Biscuits with 10 and 15 g/100 g cricket powder met EU criteria for protein source labeling.
• Cricket powder increased biscuit acidity and darkened color, with minimal impact on texture.
• Positive liking was associated with fatty and cheesy flavors, while burnt flavor and brown color decreased acceptance.

Conclusions:

• Oat biscuits enriched with up to 5 g/100 g Acheta domesticus are well-accepted by consumers and can be considered protein sources.
• Higher cricket inclusion levels (10-15 g/100 g) negatively affected consumer preference, despite meeting protein enrichment criteria.
• Sensory attributes like flavor and color are critical factors influencing the market viability of insect-based bakery products.