Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics
Krzysztof Smarzyński,
Paulina Sarbak,
Przemysław Łukasz Kowalczewski,
Maria Barbara Różańska,
Iga Rybicka,
Katarzyna Polanowska,
Monika Fedko,
Dominik Kmiecik,
Łukasz Masewicz,
Marcin Nowicki,
Jacek Lewandowicz,
Paweł Jeżowski,
Miroslava Kačániová,
Mariusz Ślachciński,
Tomasz Piechota,
Hanna Maria Baranowska
Affiliations
Krzysztof Smarzyński
Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
Paulina Sarbak
Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
Przemysław Łukasz Kowalczewski
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
Maria Barbara Różańska
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
Iga Rybicka
Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
Katarzyna Polanowska
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
Monika Fedko
Department of Gastronomy Science and Functional Food, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-634 Poznań, Poland
Dominik Kmiecik
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
Łukasz Masewicz
Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland
Marcin Nowicki
Institute of Agriculture, University of Tennessee, 370 Plant Biotechnology Building, 2505 EJ Chapman Drive, Knoxville, TN 37996-4560, USA
Jacek Lewandowicz
Department of Production Management and Logistics, Poznan University of Technology, 2 Jacka Rychlewskiego St., 60-965 Poznań, Poland
Paweł Jeżowski
Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznań, Poland
Miroslava Kačániová
Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
Mariusz Ślachciński
Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznań, Poland
Tomasz Piechota
Department of Agronomy, Poznań University of Life Sciences, 11 Dojazd St., 60-631 Poznań, Poland
Hanna Maria Baranowska
Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland
The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed in a series of analyses. An increase in the protein content was observed, including essential amino acids, as well as minerals and fat. This conversion also affected the physical properties of the biscuits, including hardness, and water molecular dynamics measured by 1H NMR. Cricket powder-augmented biscuits join the line of enhanced, functionally superior food products. This and similar food augmentation provide a viable scenario to meet the human food demands in the future.
