[5-1130-P] Food Quality (5th)

[5-1130-P-17] Evaluation of Quality and Structural Properties of Bread Containing Edible Cricket

*Kiko Kuroda¹, Tatsuya Oshima¹, Teppei Imaizumi¹ (1. Gifu Graduate School of Applied Biological Sciences and Faculty of Applied Biological Sciences(Japan))

Keywords:edible insect, cricket, bread, micro X-ray CT, structure

In the near future, it is predicated that we will be suffered from food shortage by climate change and population growth. Animal protein is estimated especially shortage, due to need more energy for production than any other nutrients. To overcome this problem, various solutions are suggested, and edible insects are one of the effective approaches. To reduce consumers’ discomfort, insect should be mixed with processed food like bread. However, effects of insect addition on food quality have not been sufficiently clarified. In this study, we baked bread containing cricket powder, then evaluated physical and chemical quality.Bread sample ware baked using a bread machine (BK-B67, CCP Co., Ltd). After setting ingredients, the machine performs mixing, kneading, fermentation and baking automatically. In this study, normal bread (control) was made with 250 g of wheat flour and other ingredients (180 mL of water, 10 g of butter, 17 g of sugar, 5 g of salt, 6 g of skim milk and 2.8 g of dried east). For making bread containing cricket, 10 to 50 % of the flour weight was replaced with cricket powder, and named C10, C20, C30, C40 and C50, respectively.First, hardness of each bread was measured by AACC method with a little modification. The bread sample was cut into slices each having 25 mm thickness, then a slice obtained from middle part of the loaf was used. A cross section of the slice was compressed using a creep meter (TPU- 2DL, YAMADEN Co., Ltd) equipped with a disk-shaped plunger (20 mm diameter). The plunger was moved at 1 mm/sec. The compressive force at 25 % of deformation was defined as hardness. Second, structural properties of the bread sample (control, C10, C30) ware evaluated. Loaf volume of each bread was measured with the rapeseed replacement method. Additionally, the internal structure of the bread sample (control, C30) was analyzed by using an X-ray micro CT (SKYSCAN1172, Brucker Co., Ltd). A cube (10 mm) was obtained from central part of each bread. The flaming condition was X-ray power settings of 100 kV, 100 μA, four-flame averaging and a rotation step of 0.7 °. For image processing and analysis, the skyscan software, CT-Analyser was used and microstructural parameters ware obtained.Although the hardness of control was 0.488±0.0749 N, that of the cricket bread indicated higher values (0.565±0.182 - 6.12±1.27 N). The value increased with the amount of the cricket powder. Considering the actual use for bread making, hardness of the cricket bread should be similar to normal bread. Thus, in the subsequent experiments, we focused on the bread made with 30 % or less of cricket powder. Loaf volume of the bread was 1800.8, 1481.6 and 1255.3 mL for control, C10 and C30, respectively. It was implied bread rising was inhibited due to adding cricket powder and it contributed to increase hardness.According to the result of X-ray micro CT, structure separation of the cricket bread (C30) was small (1363±212 um) while the value of control was large (906±39.6 μm). In addition, object surface density of control (0.00548 ± 0.0000283 um^-1) was higher than C30 (0.00420 ± 0.000769 um^-1). These results shown that C30 constructed with larger pores in comparison with control.Aboutstructure thickness, C30 indicated large value (127±81.7 μm) more than control (94.5±20.6μm), although the standard deviation was large. Therefore, C30 has partial thick structure in contrast to control, it agreed with the result of measuring volume or hardness experiments.