This work focused on the nutritional and technological evaluation of pancakes fortified with increasing Acheta domesticus powder (AP) levels. Scientific literature underscores AP's potential as an ...ingredient in bakery formulations due to its notable fiber and protein content. Thus, we formulated different pancake samples by replacing wheat flour (WF) with 10, 20, and 30% of AP, denoted as AP10, AF 20, and AP30, respectively, alongside a control sample (CP). We evaluated Water Absorption Capacity (WAC) and Water Solubility Index (WSI) on WF, AP, different WF and AP mixes, and batters' rheology. Lastly, we assessed the pancakes' physical, technological, and compositional parameters. The consistency index, flow index, and density increased from CP to AP30. A similar trend was observed for the textural parameter of hardness and chewiness, while cohesiveness slightly decreased. The pancake diameter and height were higher in fortified samples than in CP. A noticeable shift from brighter to darker color was observed from CP to AP30, with an increase in the a* (toward red) and b* parameters (toward blue). AP can represent a valuable ingredient for baked good fortification.
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•A. Domesticus is a promising protein source in food fortification.•Pancake fortification with A. Domesticus powder was developed.•Rheological and textural parameters of fortified pancakes were evaluated.•Nutritional properties of fortified pancakes were evaluated.•The attribution of nutritional claims in fortified pancakes was assessed.
The fortification of staple foods and the exploitation of agri-food by-products are the goals of modern food technologies. In this study, we prepared fortified pasta by replacing semolina flour with ...5%, 10%, and 15% dried red chicory by-product powder (RCP), rich in fiber (27%) and healthy bioactive compounds (4.3%). The UHPLC-DAD-HRMS indicated hydroxycinnamic acids (HA), flavonoids (F), anthocyanins (A), and sesquiterpene lactones (SL) as the main bioactive compounds of RCP. The extraction recoveries of phenolic-fortified pasta (ranging from 0.2 to 13% for HAs to 5–28% for Fs and < 0.2% for As) suggest a high affinity with the semolina components, likely gluten or starch. The addition of RCP influenced (p < 0.05) the pasta's technological properties by inducing an increase in cooking loss, fully cooked time, and a decrease in the swelling index. The texture analysis showed that firmness and adhesiveness increased in the fortified sample. The sensory characterization showed a greater perception of vegetable and bitter flavor with increasing fortification levels. The RC15 sample had optimal technological, nutritional, and sensory characteristics. In conclusion, RCP could be an ingredient used to produce pasta with high fiber and bioactive compounds.
•Red Chicory by-product powder is a source of bioactive compounds.•Phenolic compounds of red chicory byproducts were detected by UHPLC-DAD-HRMS.•Pasta fortification with red chicory byproduct powder was developed and analyzed.•Red chicory-fortified pasta has a higher content of polyphenols and fiber.•Red chicory by-product is a valuable functional ingredient for pasta formulation.
