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Development of gluten-free cracker using cassava and dough-stage rice flour supplemented with protein from silkworm pupae powder
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Abstract
This study developed gluten-free crackers using composite flours of cassava flour (CF) and dough-stage rice flour (DRF), supplemented with silkworm pupae powder (SPP) as an alternative protein source. Various CF:DRF ratios (100:0, 75:25, 50:50, 25:75, 0:100) were assessed for their textural and sensory properties, with the 75:25 ratio identified as optimal based on crispness and consumer acceptability comparable to wheat-based controls. This optimal formulation was further enriched with SPP at 5–20% to enhance nutritional value. All formulations maintained their moisture content within industry standards. Increasing SPP levels led to a darker cracker colour and significantly raised protein content, approaching values comparable to wheat crackers. However, SPP concentrations above 15% negatively affected texture and sensory acceptance. The optimised formulation (CF:DRF 75:25 with 10% SPP) exhibited significantly increased crude fibre (1.26 g/100 g), calcium (0.17 g/100 g), vitamin B1 (0.47 mg/100 g), and vitamin B2 (0.67 mg/100 g), while maintaining acceptable protein content (8.36 g/100 g) and sensory characteristics. These results demonstrate the potential of combining underutilised local ingredients and insect protein to produce nutritionally enhanced gluten-free products and promote sustainable food systems.
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| Insgesamt | Letzte 365 Tage | In den letzten 30 Tagen | |
|---|---|---|---|
| Aufrufe von Kurzbeschreibungen | 344 | 344 | 31 |
| Gesamttextansichten | 11 | 11 | 2 |
| PDF-Downloads | 33 | 33 | 7 |
Development of gluten-free cracker using cassava and dough-stage rice flour supplemented with protein from silkworm pupae powder
in Journal of Insects as Food and FeedSearch for other papers by P. Hirunyophat in
Current site
Google Scholar
PubMed
Search for other papers by T. Sanphom in
Current site
Google Scholar
PubMed
Search for other papers by C. Wittayapreechakun in
Current site
Google Scholar
PubMed
Search for other papers by C. Hongkulsup in
Current site
Google Scholar
PubMed
Abstract
This study developed gluten-free crackers using composite flours of cassava flour (CF) and dough-stage rice flour (DRF), supplemented with silkworm pupae powder (SPP) as an alternative protein source. Various CF:DRF ratios (100:0, 75:25, 50:50, 25:75, 0:100) were assessed for their textural and sensory properties, with the 75:25 ratio identified as optimal based on crispness and consumer acceptability comparable to wheat-based controls. This optimal formulation was further enriched with SPP at 5–20% to enhance nutritional value. All formulations maintained their moisture content within industry standards. Increasing SPP levels led to a darker cracker colour and significantly raised protein content, approaching values comparable to wheat crackers. However, SPP concentrations above 15% negatively affected texture and sensory acceptance. The optimised formulation (CF:DRF 75:25 with 10% SPP) exhibited significantly increased crude fibre (1.26 g/100 g), calcium (0.17 g/100 g), vitamin B1 (0.47 mg/100 g), and vitamin B2 (0.67 mg/100 g), while maintaining acceptable protein content (8.36 g/100 g) and sensory characteristics. These results demonstrate the potential of combining underutilised local ingredients and insect protein to produce nutritionally enhanced gluten-free products and promote sustainable food systems.
| Insgesamt | Letzte 365 Tage | In den letzten 30 Tagen | |
|---|---|---|---|
| Aufrufe von Kurzbeschreibungen | 344 | 344 | 31 |
| Gesamttextansichten | 11 | 11 | 2 |
| PDF-Downloads | 33 | 33 | 7 |
