The purpose of this research was to evaluate the potential of a sourdough containing cricket powder hydrolysate by the RO25 Yarrowia lipolytica strain to produce an innovative bakery product. RO25 hydrolysed cricket bread (RO25H-CB) was compared with control bread obtained from a traditional sourdough using wheat flour and with an additional bread control obtained from no-hydrolysed cricket powder sourdough. The results obtained showed that RO25H-CB had a highest amount of proteins and free fatty acids than wheat control bread, attributed to the well-known proteolytic and lipolytic activities of Y. lipolytica. Moreover, RO25H-CB sample was characterised by high content of health-promoting and aroma precursors lipids as well as a lowest biogenic amine index among samples analysed, suggesting for this sample a high overall quality respect to no hydrolysed cricket powder bread. Finally, the data relating the sensory analysis highlighted good application opportunities for RO25 cricket hydrolysate as ingredients for baking. In fact, RO25H-CB had received positive evaluations for almost all the parameters considered. These results demonstrated that hydrolysates from Y. lipolytica, compared to the no hydrolysed cricket, were able to impart specific sensory and qualitative characteristics to the final product, with positive feedback from the involved panellists.
RESEARCH ARTICLE
Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product
S. Rossi Related information
1Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy.
, L. Parrotta Related information2Department of Biological, Geological and Environmental Sciences, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy.
3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
, D. Gottardi Related information3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
1Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy.
, V.T. Glicerina Related information1Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy.
3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
, S. Del Duca Related information3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
2Department of Biological, Geological and Environmental Sciences, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy.
3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
, M. Dalla Rosa Related information3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
1Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy.
3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
, F. Patrignani Related information3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
1Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy.
3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
*Corresponding author 1: francesca. patrignani@unibo. it
, O. Schlüter Related information3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
*Corresponding author 1: francesca.
4Leibniz Institute for Agricultural Engineering and Bioeconomy, Quality and Safety of Food and Feed, Max-Eyth-Allee 100, 14469 Potsdam, Germany.
*Corresponding author 2: oschlueter@atb-potsdam. de
, R. Lanciotti Related information*Corresponding author 2: oschlueter@atb-potsdam.
1Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy.
3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
Journal of Insects as Food and Feed: 8
(8)- Pages: 921 - 935
Published Online: March 18, 2022
Abstract
2022 Journal Impact Factor
5.7
source: Journal Impact Factor 2023™ from Clarivate™
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