Dough rheological properties, physical, consumer acceptability and microbial qualities of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder
Protein deficiency is a nutritional challenge affecting young children in developing countries. Food fortification with edible insects is a potentially sustainable approach to increasing protein quality in young children's diets. This study investigated the effect of fortifying wheat and wheat-...
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Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324005945 |
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| author | Amos Kipkemoi Ronoh Charlotte Atsango Serrem Susan Balaba Tumwebaze Gertrude Mercy Were |
| author_facet | Amos Kipkemoi Ronoh Charlotte Atsango Serrem Susan Balaba Tumwebaze Gertrude Mercy Were |
| author_sort | Amos Kipkemoi Ronoh |
| collection | DOAJ |
| description | Protein deficiency is a nutritional challenge affecting young children in developing countries. Food fortification with edible insects is a potentially sustainable approach to increasing protein quality in young children's diets. This study investigated the effect of fortifying wheat and wheat-sorghum flours with Ruspolia differens powder (RDP) on the pasting properties of flour, rheological characteristics of dough, physical properties, consumer acceptability, and microbial qualities of biscuits. Ten biscuit formulations were made by replacing part wheat and wheat-sorghum flours with 5, 15, 25 and 40 % RDP. Textural and rheological properties of the dough and physical properties, microbial qualities, consumer acceptability and microbial qualities of the biscuit were determined. The gelatinization temperature for the wheat and wheat-sorghum flours increased, while the maximum viscosities, breakdown velocity, and setback viscosity reduced. Substitution of RDP in the biscuits reduced their weight and lightness. There was a significant reduction in springiness, cohesiveness, gumminess, adhesiveness, and dough stability of the doughs, with an increase in dough development time, and a reduction in water absorption with RDP fortification. The biscuits were highly acceptable following repeated exposure. The biscuits are microbiologically safe. Because of the high acceptance by children, these protein-rich biscuits have the potential for use as supplementary food. |
| format | Article |
| id | doaj-art-9b6db6bb41b148448dfb4d23e90d12bf |
| institution | DOAJ |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-9b6db6bb41b148448dfb4d23e90d12bf2025-08-20T03:04:59ZengElsevierJournal of Agriculture and Food Research2666-15432025-03-011910155710.1016/j.jafr.2024.101557Dough rheological properties, physical, consumer acceptability and microbial qualities of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powderAmos Kipkemoi Ronoh0Charlotte Atsango Serrem1Susan Balaba Tumwebaze2Gertrude Mercy Were3Faculty of Agriculture, Uganda Martyrs University, Uganda; Institute of Food Bioresources Technology, Dedan Kimathi University of Technology, Nyeri, Kenya; Corresponding author. Institute of Food Bioresources Technology, Dedan Kimathi University of Technology, P.O. Box Private Bag-10143, Dedan Kimathi, KenyaDepartment of Consumer Sciences, School of Agriculture and Biotechnology, University of Eldoret, KenyaDepartment of Forestry, Biodiversity & Tourism, School of Forestry, Environmental and Geographical Sciences, Makerere University, UgandaDepartment of Consumer Sciences, School of Agriculture and Biotechnology, University of Eldoret, KenyaProtein deficiency is a nutritional challenge affecting young children in developing countries. Food fortification with edible insects is a potentially sustainable approach to increasing protein quality in young children's diets. This study investigated the effect of fortifying wheat and wheat-sorghum flours with Ruspolia differens powder (RDP) on the pasting properties of flour, rheological characteristics of dough, physical properties, consumer acceptability, and microbial qualities of biscuits. Ten biscuit formulations were made by replacing part wheat and wheat-sorghum flours with 5, 15, 25 and 40 % RDP. Textural and rheological properties of the dough and physical properties, microbial qualities, consumer acceptability and microbial qualities of the biscuit were determined. The gelatinization temperature for the wheat and wheat-sorghum flours increased, while the maximum viscosities, breakdown velocity, and setback viscosity reduced. Substitution of RDP in the biscuits reduced their weight and lightness. There was a significant reduction in springiness, cohesiveness, gumminess, adhesiveness, and dough stability of the doughs, with an increase in dough development time, and a reduction in water absorption with RDP fortification. The biscuits were highly acceptable following repeated exposure. The biscuits are microbiologically safe. Because of the high acceptance by children, these protein-rich biscuits have the potential for use as supplementary food.http://www.sciencedirect.com/science/article/pii/S2666154324005945Alternative ingredientsEntomophagyConsumer acceptabilityProtein deficiencyRheologySupplementary food |
| spellingShingle | Amos Kipkemoi Ronoh Charlotte Atsango Serrem Susan Balaba Tumwebaze Gertrude Mercy Were Dough rheological properties, physical, consumer acceptability and microbial qualities of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder Journal of Agriculture and Food Research Alternative ingredients Entomophagy Consumer acceptability Protein deficiency Rheology Supplementary food |
| title | Dough rheological properties, physical, consumer acceptability and microbial qualities of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder |
| title_full | Dough rheological properties, physical, consumer acceptability and microbial qualities of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder |
| title_fullStr | Dough rheological properties, physical, consumer acceptability and microbial qualities of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder |
| title_full_unstemmed | Dough rheological properties, physical, consumer acceptability and microbial qualities of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder |
| title_short | Dough rheological properties, physical, consumer acceptability and microbial qualities of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder |
| title_sort | dough rheological properties physical consumer acceptability and microbial qualities of wheat and wheat sorghum biscuits fortified with longhorn grasshopper ruspolia differens powder |
| topic | Alternative ingredients Entomophagy Consumer acceptability Protein deficiency Rheology Supplementary food |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324005945 |
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