Work

Application of Acheta domesticus powder in food: impact on sensory, rheological, and functional properties

Year: 2025

Type: article

Abstract: In recent years, house cricket powder has gained attention in the European market as an innovative food ingredient due to its rich nutritional content and low environmental impact. Crickets are rich in protein, fats, vitamins, and minerals, making them a promising alternative protein source in the food industry. This study reviews 48 studies on the effects of Acheta domesticus powder on the sensory, rheological, and functional properties of food products, including meat, pasta, bread, biscuits, cookies, pancakes, snacks, crackers, muffins, and complementary foods like porridge . The studies evaluated substitution levels of cricket powder ranging from 1 % to 75 %. The primary outcomes revealed that substituting with cricket powder increases protein, fat, and micronutrient content while lowering carbohydrate levels and reducing the glycemic index of the products. Despite these benefits, high levels of cricket powder substitution may negatively affect the products' physicochemical, functional, rheological and sensory properties, thus reducing consumer acceptance. Future research should focus on improving the taste, texture, and overall quality of cricket powder-based foods to enhance consumer acceptance and facilitate broader integration of insect-based ingredients into the food market.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.101585

Authors: Mohammad Ammar, Sharon Puleo, Nicoletta Antonella Miele, Natália Câmara, Rossella Di Monaco

Institution: University of Naples Federico II

Language: English

Topic: Insect Utilization and Effects

Subfield: Insect Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,050