Organoleptic characteristics of high-protein snacks with novel and sustainable ingredients: Cricket flour and carob powder.

ABSTRACT: To fulfill consumer trends in sustainable and healthy food choices, this study explored the application of edible insects and carob powder as sustainable and nutritious ingredients in developing a high-protein snack, known as a protein ball. Four formulations were developed and characterized in terms of moisture content, water activity, color, texture, microbial count, and nutritional profile. Finally, the sensory profile was determined using the flash profile method, and the developed product was compared to a commercial product. The effect of replacing the conventional protein source with cricket flour and cocoa with its sustainable alternative, carob, on the measured characteristics was determined. The results showed that cricket flour significantly decreased the lightness color values

SUBMITTER: Khalil R 

PROVIDER: S-EPMC11606854 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature