Physicochemical and sensory properties of croissant snack made from wheat-grasshopper flour

This study evaluates the effect of grasshopper flour on the physicochemical and sensory properties of croissants. Grasshopper flour was used to supplement wheat flour in ratios (5:95%, 10:90%, 15:85%, 20:80%, and 25:75%, respectively) to produce croissant snacks. Amino acid composition, functional and pasting properties of the flour blends were analyzed, while proximate, physical and sensory properties of the products were also analyzed. Statistical analysis was performed using ANOVA and Duncan Multiple Range Test (DMRT). Functional properties revealed a decrease in water absorption capacity (2.87-2.35 g/g), bulk densities (0.64-0.48 g/cm), oil absorption capacity (1.04-0.98 g/g) and swelling capacity (5.79-5.31%) with increase in grasshopper flour. Peak viscosity, trough viscosity and peak time decreased with increase in grasshopper flour addition while variations were observed in setback viscosity and pasting temperature. The croissants showed an increase in protein, fiber, ash, moisture, and fat content while loaf weight and volume varied. There was an increase in the essential amino acids in the enriched croissants (32.46 g/100 g) compared with the control sample (30.8 g/100 g). Control croissants had the highest sensory attributes; however, panelists consider samples with up to 10% grasshopper flour as most preferred composite samples. Fortification of croissants with grasshopper flour shows significant improvement in its nutritional properties.

The online version contains supplementary material available at 10.1007/s13197-025-06347-3.