Sustainable Protein Fortification: Impact of Hemp and Cricket Powder on Extruded Snack Quality DOI Open Access
Millena Ruszkowska,

Maciej Świtalski,

Małgorzata Tańska

et al.

Sustainability, Journal Year: 2025, Volume and Issue: 17(7), P. 3097 - 3097

Published: March 31, 2025

This research paper evaluates the functional and nutritional properties of extruded corn snacks fortified with plant-based hemp protein (HP) insect-derived cricket powder (CP). With a focus on sustainable sources due to growing environmental concerns need for alternative sources, this study aims enhance profile snacks. The incorporation unconventional proteins into is explored meet consumer demands nutritious options. Results show that HP-enriched have higher mineral content, such as calcium magnesium, lower sodium improved water interaction profiles. On other hand, CP-fortified exhibit essential amino acids, moisture retention capabilities. Texture analysis reveals differences in hardness, cohesiveness, springiness between HP CP-enriched products. Moreover, color indicates CP additives influence appearance snacks, enrichments leading darker Sorption isotherm studies demonstrate varying hygroscopicity levels HP- samples, impacting their storage stability. Surface structure assessments specific sorption surface area, suggesting unique attributed each source. In conclusion, both offer various advantages snack fortification, providing opportunities profiles while addressing sustainability concerns.

Language: Английский

Sustainable Protein Fortification: Impact of Hemp and Cricket Powder on Extruded Snack Quality DOI Open Access
Millena Ruszkowska,

Maciej Świtalski,

Małgorzata Tańska

et al.

Sustainability, Journal Year: 2025, Volume and Issue: 17(7), P. 3097 - 3097

Published: March 31, 2025

This research paper evaluates the functional and nutritional properties of extruded corn snacks fortified with plant-based hemp protein (HP) insect-derived cricket powder (CP). With a focus on sustainable sources due to growing environmental concerns need for alternative sources, this study aims enhance profile snacks. The incorporation unconventional proteins into is explored meet consumer demands nutritious options. Results show that HP-enriched have higher mineral content, such as calcium magnesium, lower sodium improved water interaction profiles. On other hand, CP-fortified exhibit essential amino acids, moisture retention capabilities. Texture analysis reveals differences in hardness, cohesiveness, springiness between HP CP-enriched products. Moreover, color indicates CP additives influence appearance snacks, enrichments leading darker Sorption isotherm studies demonstrate varying hygroscopicity levels HP- samples, impacting their storage stability. Surface structure assessments specific sorption surface area, suggesting unique attributed each source. In conclusion, both offer various advantages snack fortification, providing opportunities profiles while addressing sustainability concerns.

Language: Английский

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