Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (<i>Acheta domesticus</i>)

Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%) on the rheological and textural properties o...

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Autores principales:	Habiba Khatun, Mik Van Der Borght, Mohammad Akhtaruzzaman, Johan Claes
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Acheta domesticus</i> chapatti wheat flour rheological properties textural properties Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/917ef6e2ffb147758dd23e354fae3a79
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spelling	oai:doaj.org-article:917ef6e2ffb147758dd23e354fae3a792021-11-25T17:35:12ZRheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (<i>Acheta domesticus</i>)10.3390/foods101127502304-8158https://doaj.org/article/917ef6e2ffb147758dd23e354fae3a792021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2750https://doaj.org/toc/2304-8158Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%) on the rheological and textural properties of flour, dough, and baked chapatti. Addition of freeze-dried cricket flour resulted in the highest water absorption. The storage modulus increased at higher level (10–15%) of supplementation to wheat flour indicating an increased dough consistency. Similarly, biaxial extension of the dough showed an increased resistance to extension and decreased extensibility at higher level of supplementation due to a reduced strength of the gluten network. Uniaxial extension of baked chapatti showed less extensible and harder chapatti with the addition of a higher amount of cricket flour or paste. At lower level (5%), incorporation of cricket flour resulted in chapatti with textural properties comparable to the reference. Oven dried cricket powder is suggested as the best option for incorporating in chapatti dough to improve food security in Asian Countries.Habiba KhatunMik Van Der BorghtMohammad AkhtaruzzamanJohan ClaesMDPI AGarticle<i>Acheta domesticus</i>chapattiwheat flourrheological propertiestextural propertiesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2750, p 2750 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Acheta domesticus</i> chapatti wheat flour rheological properties textural properties Chemical technology TP1-1185
spellingShingle	<i>Acheta domesticus</i> chapatti wheat flour rheological properties textural properties Chemical technology TP1-1185 Habiba Khatun Mik Van Der Borght Mohammad Akhtaruzzaman Johan Claes Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (<i>Acheta domesticus</i>)
description	Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%) on the rheological and textural properties of flour, dough, and baked chapatti. Addition of freeze-dried cricket flour resulted in the highest water absorption. The storage modulus increased at higher level (10–15%) of supplementation to wheat flour indicating an increased dough consistency. Similarly, biaxial extension of the dough showed an increased resistance to extension and decreased extensibility at higher level of supplementation due to a reduced strength of the gluten network. Uniaxial extension of baked chapatti showed less extensible and harder chapatti with the addition of a higher amount of cricket flour or paste. At lower level (5%), incorporation of cricket flour resulted in chapatti with textural properties comparable to the reference. Oven dried cricket powder is suggested as the best option for incorporating in chapatti dough to improve food security in Asian Countries.
format	article
author	Habiba Khatun Mik Van Der Borght Mohammad Akhtaruzzaman Johan Claes
author_facet	Habiba Khatun Mik Van Der Borght Mohammad Akhtaruzzaman Johan Claes
author_sort	Habiba Khatun
title	Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (<i>Acheta domesticus</i>)
title_short	Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (<i>Acheta domesticus</i>)
title_full	Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (<i>Acheta domesticus</i>)
title_fullStr	Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (<i>Acheta domesticus</i>)
title_full_unstemmed	Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (<i>Acheta domesticus</i>)
title_sort	rheological characterization of chapatti (roti) enriched with flour or paste of house crickets (<i>acheta domesticus</i>)
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/917ef6e2ffb147758dd23e354fae3a79
work_keys_str_mv	AT habibakhatun rheologicalcharacterizationofchapattirotienrichedwithflourorpasteofhousecricketsiachetadomesticusi AT mikvanderborght rheologicalcharacterizationofchapattirotienrichedwithflourorpasteofhousecricketsiachetadomesticusi AT mohammadakhtaruzzaman rheologicalcharacterizationofchapattirotienrichedwithflourorpasteofhousecricketsiachetadomesticusi AT johanclaes rheologicalcharacterizationofchapattirotienrichedwithflourorpasteofhousecricketsiachetadomesticusi
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Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (<i>Acheta domesticus</i>)

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