Unraveling the physicochemical attributes of three cricket (Gryllus bimaculatus)-enriched biscuit products and implications on consumers' preference and willingness to pay

Disgust and neophobia elicited by whole insect products, has necessitated the need to mask insect-based food products. The physico-chemical parameters, sensory acceptance, and willingness to pay (WTP) for wheat biscuits supplemented with cricket powder was evaluated. The biscuits' color intensity correlated with the cricket inclusion levels. Spread ration of cricket-enriched-biscuits increased (1.0-1.2-folds), while the hardness and fracturability decreased (1.0-1.3-folds and 1.0-1.2 folds, respectively) compared to the control biscuit. Cricket-biscuits exhibited 1.2-1.7, 1.1-3.7, 1.2-3.0 and 1.1-1.2-folds higher (p < 0.05) protein, ash, fiber, and fat, respectively. Ca, Fe, and Zn were 1.1-3.7, 1.1-1.2 and 1.4-4.0-folds higher, respectively, for cricket-based biscuits. Monounsaturated and polyunsaturated fatty acids proportionally increased with increasing cricket flour. On a likert scale, 71.4%, 71.9%, 38.4% and 57.5% of the caregivers and 38.6%, 58.3%, 40.0% and 34.0% for children (3-5 years) strongly preferred the color, texture, taste and aroma, respectively, of the cricket-based biscuits. Forty-seven (47%) of the caretakers were WTP a premium of 37 Kenyan shillings (0.34 USD) for cricket-based biscuits. Our findings demonstrated that integration of cricket flour into existing market-driven consumer familiar food products significantly increased acceptability and WTP, thus promising potential to contribute to improved food and nutritional security.

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

Physico-Chemical and Sensory Profiles of Enriched Linz Biscuits

The aim of the present study was to determine the physico-chemical properties (dry matter content, combustion heat, electrical properties, total protein, ash, fat and crude fibre contents, selected amino acids, and trace elements), antioxidant content, and sensory profile of Linz biscuits. They were enriched by the addition of powdered carrot, nettle leaves and elderberry fruit, which is 3% of the product. For comparison of results, a control variant without the addition of these components was also prepared. The enriched biscuits showed slightly higher total ash and crude fibre contents in comparison to the control samples. Results for the antioxidant activity and total polyphenol, flavonoid, and phenolic acid contents of the enriched biscuits were higher in all observed parameters than in the control sample with the best results obtained for Linz biscuits enriched with elderberry and nettle powder. In enriched biscuits, higher contents of iron, zinc, and manganese were measured, especially in biscuits with nettle. Linz biscuits with nettle had higher combustion heat values than control samples; the other two sample types had lower values. We found that the resistance, capacitance, and relative permittivity of the enriched biscuits decreased with frequency according to the power regression function. On the contrary, the conductivity increased with an increasing frequency. Electrical properties were mainly influenced by the water content but also by added components.

In Vitro Starch Hydrolysis and Estimated Glycaemic Index of Biscuits from Unripe Banana Peel Flour

Banana peels are industrial waste that is normally being utilized for biogas production or disposed of without use. By converting banana peels into flour, the waste product can be reduced and the benefits that originate from its fibre and bioactive substances can enhance the nutritional value in other food products. Furthermore, the flour will increase the economical source of the industry as it is obtainable at a low-cost. The transformation of banana peels (waste) into flour (food ingredient) can improve the sustainability of the food chain and promote consumers' health. The unripe banana peel flour (UBPF) constitute of 41.4% total starch and 37.6% total dietary fibre with a higher percentage of insoluble dietary fibre than soluble dietary fibre. Various levels of UBPF from Berangan variety ranging from 0% to 40% were incorporated in the formulation of biscuits. The partial substitution of UBPF significantly increased the total dietary fibre content of biscuits from 1.83% to 4.70%. Starch hydrolysis and estimated glycemic index (eGI) of biscuits were analysed by enzymatic in-vitro digestion. The result showed that partial substitution of Berangan BPF significantly decreased (p<0.05) the starch digestion rate thus lowering the eGI of biscuits from high eGI food to intermediate GI food. UBPF has great potential as a functional ingredient to improve the nutritive value of foods as well as to reduce the glycemic index of food products.

Functional and antioxidant properties of cookies incorporated with foxtail millet and ginger powder

The functional, sensory, nutritive, phytochemical and antioxidant properties of flours derived from wheat, foxtail millet and ginger along with the cookies formulated from these ingredients was studied. The foxtail millet (20, 30 and 40%) and ginger powder (5, 10 and 15%) blended wheat flours were investigated and compared to control (100% wheat flour). The increase in substitution levels of both the alternatives improved the functional properties of the composite flour and cookies formulated. Sensory analysis revealed that cookies prepared from 30% foxtail millet and 10% ginger powder had comparable scores. These were further subjected to nutritive and phytochemical analyses. The results revealed that cookies formulated using both the alternatives had reasonable proximate composition comparable to control. The substituted cookies had higher total soluble phenolic content and antioxidant capacities in terms of DPPH and ABTS scavenging potential and a strongly positive correlation was observed between the total soluble phenolic content and antioxidant capacities in composite flour and the cookies formulated from the flours. Overall the addition of foxtail millet flour (30%) and ginger powder (10%) improved the nutritional and phenolic linked antioxidant potential which can lead to shelf life extension and enhanced health benefits.

Addition of defatted green-lipped mussel powder and mixed spices to wheat-purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluation

Biscuits were formulated using a 50/50 wheat and purple rice flour mix containing mixed spices, galangal, and defatted green-lipped mussel powder (Perna canaliculus) added in the range of 5-15% of the total biscuit weight. The fortified biscuits had higher protein (26.36%), fiber (52.90%), and ash (6.00%) contents and a lower total fat (5.64%) content compared to the control biscuits. The in vitro starch digestibility and predicted glycemic index (pGI) decreased in the fortified biscuits by 18.95% and 6.18%, respectively, while the in vitro protein digestibility increased by 3.73%, corresponding to the increased levels of defatted mussel powder present. The spread ratio and hardness of the fortified biscuits also increased significantly. The color values of the fortified biscuits after the incorporation of different levels of defatted mussel powder showed significant changes, with a darkening of the biscuit surface and a lowered browning index compared to the control biscuits. Results of the sensory quality evaluation showed that incorporation of defatted mussel powder into the biscuit mix of up to 15% showed no significant differences in liking scores in terms of color, overall appearance; whereas, the flavor and overall acceptability scores were significantly lower than the control biscuits. Overall, defatted mussel powder can be successfully incorporated into biscuit mixes to enrich the protein, fiber, and antioxidant contents of the biscuits.