Preparation of a granola-type functional food with cricket flour: physicochemical, microbiological and sensory properties
DOI:
https://doi.org/10.24054/ezshcg27Keywords:
Acceptance, cricket, insecurity, nutrition, sustainabilityAbstract
Global food insecurity affects over 735 million people, driving the search for alternative, sustainable, and accessible protein sources. Among these, cricket flour (Acheta domesticus) stands out due to its high protein content (up to 76), complete nutritional profile, and low environmental impact. This study aimed to develop and evaluate granola-type bars enriched with cricket flour, analyzing their physicochemical, microbiological, sensory, and nutritional properties. Three bar prototypes were formulated with 0 (control), 25, and 40 cricket flour, combined with 20 honey and a cereal mix. The bars were produced under good manufacturing practices and subjected to physicochemical analyses (following AOAC methods), microbiological testing (according to NTC 3749 standards), and sensory evaluation using a 6-point hedonic scale with 60 untrained panelists. Statistical analysis was performed using ANOVA and the Least Significant Difference (LSD) post hoc test in SPSS version 26.0. Results showed that the bars with cricket flour reached protein levels of 13.89 and 21.36, compared to 9.11 in the control. They also had lower fat and moisture content, enhancing texture and shelf life. Microbiological tests confirmed all samples met food safety standards. Sensory evaluation indicated that the 25 cricket flour prototype was the most preferred in taste, color, and texture. In conclusion, incorporating cricket flour into granola bars significantly improves their nutritional and functional profile, offering a healthy, sustainable, and consumer-accepted alternative in the functional food market.
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