Characterisation of Lacto-Fermented Cricket (<i>Acheta domesticus</i>) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits
Elena Bartkiene,
Egle Zokaityte,
Evaldas Kentra,
Vytaute Starkute,
Dovile Klupsaite,
Ernestas Mockus,
Gintare Zokaityte,
Darius Cernauskas,
João Miguel Rocha,
Raquel P. F. Guiné
Affiliations
Elena Bartkiene
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
Egle Zokaityte
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
Evaldas Kentra
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
Vytaute Starkute
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
Dovile Klupsaite
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
Ernestas Mockus
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
Gintare Zokaityte
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
Darius Cernauskas
Food Institute, Kaunas University of Technology, LT-50254 Kaunas, Lithuania
João Miguel Rocha
LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
Raquel P. F. Guiné
CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
The aim of this study was to evaluate the influence of different amounts (40, 80 and 100 g) of non-fermented and fermented (with Lactiplantibacillus plantarum No. 122 and Lacticaseibacillus casei No. 210) cricket flour (Cr) on the quality characteristics and acrylamide formation in wheat biscuits (WB). The main formula for WB preparation consisted of 280 g of wheat flour, 100 g of margarine, 50 g of saccharose, 3 g of vanilla sugar, 50 g of eggs, 1.5 g of salt and 2.0 g of baking powder. It was established that the highest lactic acid bacteria (LAB) number was achieved in 48 h with No. 122 fermented Cr (11.8 log10 CFU/g) and the lowest pH (4.34) was obtained after 48 h of Cr fermentation with both the tested LAB strains. The total colour differences were in the range of 17.54 to 22.08 and, in every case, fermented samples were clearly distinguished from untreated ones. Fermentation increased tyramine content in Cr (from 13.0 to 29.2 times). The main FAs in Cr were palmitic acid, stearic acid, octadec-9-enoic acid and linoleic acid. The lowest acrylamide content (84.1 µg/kg) was found in WB with 40 g of Cr fermented with No. 210. Significant differences in WB overall acceptability were not found. However, the highest intensity of emotion “happy” was elicited by WB with 80 g of Cr fermented with No. 122. Due to the demonstrated decrease of acrylamide content, fermented Cr can be considered a beneficial ingredient for the manufacture of WB.
