Extruded Corn Snacks with Cricket Powder: Impact on Physical Parameters and Consumer Acceptance

Edible insects are more and widely researched presented as a good source of nutrients. Among the available raw materials, cricket powder (CP), obtained from roasted crushed crickets, deserves attention because it can be used an ingredient in many food products. The aim this study was to determine effect CP addition on physical sensory properties extruded corn snacks. In extrusion process, five variants snacks were produced with 2%, 4%, 6%, 8% additions CP, 2% baking powder. Snacks without control (R). also evaluated storage life manufactured snack products based their sorption properties. It found that increasing content has significant characteristics, lower expansion ratio result higher extrudates. increased solubility decreased water absorption Color changes observed recipe, darker end product. addition, color parameters a* b* shifted towards red blue cross-sections percentages CP. According analysis, up 6% allow for obtaining sensory-attractive Statistical analysis results showed parameters, ratio, index greatest importance acceptance. Therefore, when planning incorporation into type product, special should paid extrudates appropriate parameters.