Physicochemical, thermal and in vitro digestion characteristics of cricket‐ (Acheta domesticus) substituted corn tortillas

Summary This research aimed to evaluate how the addition of cricket powder (Acheta domesticus) affected corn tortillas' chemical, nutritional and digestibility characteristics. Tortillas with a 5%, 7.5% and 10% A. domesticus powder (AD) substitution to nixtamalised corn flour (NCF) (w/w) were f...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 2023-04, Vol.58 (4), p.1821-1831
Main Authors: Alvarez‐Barajas, Alejandra, Perez‐Carrillo, Esther, Rosa‐Millan, Julian
Format: Article
Language:English
Subjects:
Acheta domesticus
Amylose
Amylose–lipid complex
Calorimetry
Carbohydrate composition
Carbohydrates
Corn
Cornflour
Differential scanning calorimetry
Digestibility
edible insects
glycaemic index
Glycemic index
Lipids
resistant starch
Starch
Substitutes
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Summary This research aimed to evaluate how the addition of cricket powder (Acheta domesticus) affected corn tortillas' chemical, nutritional and digestibility characteristics. Tortillas with a 5%, 7.5% and 10% A. domesticus powder (AD) substitution to nixtamalised corn flour (NCF) (w/w) were formulated, produced and characterised. The addition of AD caused significant visual differences in samples. At 10% substitution, the lipid content doubled. AD addition impacted carbohydrate composition by increasing the fibre portion and reducing the starch content. The in vitro starch digestibility was affected by the substitution of AD, increasing the resistant starch fraction, which was strongly correlated (R = 0.99) with the substitution percentage of AD. The presence of amylose–lipid complexes (resistant starch type V) was observed in differential scanning calorimetry in all AD‐substituted samples. The addition of AD decreased the predicted glycaemic index by 15% and increased protein digestibility up to 21%. Results provide new insights for the formulation of cricket‐based products and possible low glycaemic index foods. Substitution with Acheta domesticus powder increases resistant starch fraction of corn tortillas. Presence of amylose lipid complex was evaluated by DSC. Substitution with A. domesticus powder increased in vitro protein digestibility.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16318