Comparison of Functional, Nutritional, and Sensory Properties of Spray-Dried and Oven-Dried Cricket (<em>Acheta domesticus</em>) Powder

• Main Author: Bassett, Fred Stephen
• Format: Others
• Published: BYU ScholarsArchive 2018
• Subjects: cricket; Acheta domesticus; insect; entomophagy; powder; spray dry; roast; protein; fat; mineral; vitamin; fatty acid profile; lipid oxidation; viscosity; sedimentation; color; consumer acceptance; Nutrition
• Online Access: https://scholarsarchive.byu.edu/etd/6790; https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=7790&amp;context=etd

Three dried cricket products – Oven-roasted Cricket Meal (ORCM), Oven-roasted Cricket Powder (ORCP), and Spray-dried Cricket Powder (SDCP) – were prepared and compared to assess their relative nutritional, functional, and sensory properties. The range of particle sizes in SDCP was wider than that of ORCP; while SDCP had more particles in the 7.78-22.0 µm range, it also had more particles in the 176-498 µm range, which contributed to differences in functional and sensory properties. ORCM and SDCP meet the FDA definition of an "excellent source" of vitamin B2, ORCP is a "good source" of vitamin B2, and all three products are an "excellent source" of vitamin B12 and vitamin E at a serving size of 100 g. The addition of ORCP to a protein drink at 30% did not significantly affect its sensory acceptance, while the drink prepared with SDCP was rated significantly worse in every attribute, and the drink prepared with ORCM had varied effects on the different sensory attributes.