Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour

• Published in: European food research & technology 2023-11, Vol.249 (11), p.2777-2795
• Main Authors: Belleggia, Luca, Foligni, Roberta, Ferrocino, Ilario, Biolcati, Federica, Mozzon, Massimo, Aquilanti, Lucia, Osimani, Andrea, Harasym, Joanna
• Format: Article
• Language: English
• Subjects: Acheta domesticus; Agriculture; Analytical Chemistry; Bacteria; Biotechnology; Biotechnology industry; Bread; Buckwheat; buckwheat flour; Cereals; Chemistry; Chemistry and Materials Science; Chitin; Color; Colorimetry; Dietary fiber; Enzymatic activity; Fagopyrum esculentum; Feasibility studies; flat breads; Flour; Food industry; Food safety; Food Science; Forestry; Formulations; Functional foods & nutraceuticals; Germination; Hardness; Ingredients; Insects; Nutritive value; Original Paper; Powder; Prototypes; Raw materials; Research facilities; Research institutions; Spoilage; Spores; Water activity; Wheat; whole grain foods
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-023-04327-5

The growing awareness of the consumers on the advantages of a proper nutrition is deeply modifying their demands. Hence, the exploitation of innovative ingredients to enrich the nutritional values of staple foods is continuously explored by research institutions and food industries. This paper represents a feasibility study on the use of nonconventional ingredients, including house cricket ( Acheta domesticus ) powder and buckwheat ( Fagopyrum esculentum ) flour, for the production of novel flatbread formulations. Experimental flatbread prototypes were evaluated by analyzing microbiological, physico-chemical, textural, colorimetric, and volatile parameters. Microbiological viable counts revealed low levels of bacterial spores in the formulations comprising cricket powder. Water activity results showed adequate values, inhibiting the growth of spoilage and pathogenic bacteria, and preventing the germination of bacterial spores. The addition of cricket powder, influenced textural properties of flatbread samples, characterized by lower hardness values respect to those not containing insects seems likely due to a high content of dietary fiber (chitin from insects). As for the color analysis, flatbread samples added with cricket powder evidenced darker tones respect to those not containing insects, thus resulting visibly comparable with whole grain products. Worthy to mention that the addition of buckwheat flours did not cause hardness reduction or color variation of experimental prototypes. The volatile component analysis highlighted numerous compounds associated with enzymatic activities and nonconventional ingredients. Overall, the results collected demonstrated that cricket powder and buckwheat flour possess a great potential to produce innovative flatbreads.