Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates
This study investigated the impact of cricket powder (CP) incorporation on the structural and mechanical properties of soy protein isolate (SPI) extrudates. The physicochemical properties of CP, rheological properties of SPI-CP blends and their potential structuring properties were evaluated. The re...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124002375 |
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| author | Zhaojun Wang Qian Deng Yuliang Zhou Xinyue Qi Leehow Lau Yuqiao He Zhiyong He Maomao Zeng Qiuming Chen Jie Chen Hui Ye |
| author_facet | Zhaojun Wang Qian Deng Yuliang Zhou Xinyue Qi Leehow Lau Yuqiao He Zhiyong He Maomao Zeng Qiuming Chen Jie Chen Hui Ye |
| author_sort | Zhaojun Wang |
| collection | DOAJ |
| description | This study investigated the impact of cricket powder (CP) incorporation on the structural and mechanical properties of soy protein isolate (SPI) extrudates. The physicochemical properties of CP, rheological properties of SPI-CP blends and their potential structuring properties were evaluated. The results showed that CP had a high protein content (72.10 ± 0.61%) and a notable amount of dietary fiber. Rheological analysis revealed that the complex modulus (G∗) of SPI-CP blends decreased over time at 140 °C, with the rate of decrease accelerating with higher CP content. Structural and mechanical analysis indicated that the addition of CP enhanced anisotropic structure formation, with optimal anisotropy observed at 10% CP, while higher concentrations reduced mechanical strength and coherence due to the presence of insoluble components and the formation of large cracks. Flavor analysis showed that CP contributed pyrazines and ethers, imparting a desirable burnt and baked flavor to the extrudates. These findings suggested that CP can be effectively used to improve the textural properties and flavor of SPI-based extrudates at optimal concentrations. However, excessive CP incorporation can compromise structural integrity. |
| format | Article |
| id | doaj-art-83470aa05b8c4e408cf366e74b49a1c7 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-83470aa05b8c4e408cf366e74b49a1c72024-12-13T11:03:31ZengElsevierCurrent Research in Food Science2665-92712024-01-019100911Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudatesZhaojun Wang0Qian Deng1Yuliang Zhou2Xinyue Qi3Leehow Lau4Yuqiao He5Zhiyong He6Maomao Zeng7Qiuming Chen8Jie Chen9Hui Ye10State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, ChinaSchool of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, 637371, SingaporeSchool of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, 637371, SingaporeSchool of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, 637371, SingaporeSchool of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, 637371, SingaporeState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, ChinaSchool of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, 637371, Singapore; Singapore Future Ready Food Safety Hub, 50 Nanyang Avenue, N1, B3C-41, 639798, Singapore; Corresponding author. School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, 637371, Singapore.This study investigated the impact of cricket powder (CP) incorporation on the structural and mechanical properties of soy protein isolate (SPI) extrudates. The physicochemical properties of CP, rheological properties of SPI-CP blends and their potential structuring properties were evaluated. The results showed that CP had a high protein content (72.10 ± 0.61%) and a notable amount of dietary fiber. Rheological analysis revealed that the complex modulus (G∗) of SPI-CP blends decreased over time at 140 °C, with the rate of decrease accelerating with higher CP content. Structural and mechanical analysis indicated that the addition of CP enhanced anisotropic structure formation, with optimal anisotropy observed at 10% CP, while higher concentrations reduced mechanical strength and coherence due to the presence of insoluble components and the formation of large cracks. Flavor analysis showed that CP contributed pyrazines and ethers, imparting a desirable burnt and baked flavor to the extrudates. These findings suggested that CP can be effectively used to improve the textural properties and flavor of SPI-based extrudates at optimal concentrations. However, excessive CP incorporation can compromise structural integrity.http://www.sciencedirect.com/science/article/pii/S2665927124002375Meat analogsCricket powderSoy protein isolateHigh moisture extrusionAnisotropic structure |
| spellingShingle | Zhaojun Wang Qian Deng Yuliang Zhou Xinyue Qi Leehow Lau Yuqiao He Zhiyong He Maomao Zeng Qiuming Chen Jie Chen Hui Ye Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates Current Research in Food Science Meat analogs Cricket powder Soy protein isolate High moisture extrusion Anisotropic structure |
| title | Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates |
| title_full | Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates |
| title_fullStr | Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates |
| title_full_unstemmed | Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates |
| title_short | Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates |
| title_sort | effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates |
| topic | Meat analogs Cricket powder Soy protein isolate High moisture extrusion Anisotropic structure |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124002375 |
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