Physicochemical and sensory properties of croissant snack made from wheat-grasshopper flour.
Incorporating grasshopper flour into croissants can enhance their nutritional profile, particularly in protein and essential amino acids, but may affect sensory preferences.
Where it sits
this study against the rest of the fgl (fg loop peptide) corpusSummary and findings
This study evaluates the effect of grasshopper flour on the physicochemical and sensory properties of croissants. Grasshopper flour was used to supplement wheat flour in various ratios. The study found an increase in protein and essential amino acids in the enriched croissants compared to the control sample.
Abstract
This study evaluates the effect of grasshopper flour on the physicochemical and sensory properties of croissants. Grasshopper flour was used to supplement wheat flour in ratios (5:95%, 10:90%, 15:85%, 20:80%, and 25:75%, respectively) to produce croissant snacks. Amino acid composition, functional and pasting properties of the flour blends were analyzed, while proximate, physical and sensory properties of the products were also analyzed. Statistical analysis was performed using ANOVA and Duncan Multiple Range Test (DMRT). Functional properties revealed a decrease in water absorption capacity (2.87-2.35 g/g), bulk densities (0.64-0.48 g/cm), oil absorption capacity (1.04-0.98 g/g) and swelling capacity (5.79-5.31%) with increase in grasshopper flour. Peak viscosity, trough viscosity and peak time decreased with increase in grasshopper flour addition while variations were observed in setback viscosity and pasting temperature. The croissants showed an increase in protein, fiber, ash, moisture, and fat content while loaf weight and volume varied. There was an increase in the essential amino acids in the enriched croissants (32.46 g/100 g) compared with the control sample (30.8 g/100 g). Control croissants had the highest sensory attributes; however, panelists consider samples with up to 10% grasshopper flour as most preferred composite samples. Fortification of croissants with grasshopper flour shows significant improvement in its nutritional properties. The online version contains supplementary material available at 10.1007/s13197-025-06347-3.
Background
This study addresses the nutritional enhancement of croissants through the incorporation of grasshopper flour, a source of protein and essential amino acids. Prior research has indicated that alternative flours can improve the nutritional profile of baked goods, but the sensory acceptance of such products remains a concern. Understanding how different ratios of grasshopper flour affect both the physicochemical and sensory properties of croissants is important for potential applications in food technology.
Methods
The study utilized a systematic approach to evaluate croissants made with varying ratios of grasshopper flour (5%, 10%, 15%, 20%, and 25%) mixed with wheat flour. The analysis included amino acid composition, functional properties, and sensory evaluations. Statistical analysis was conducted using ANOVA and Duncan Multiple Range Test (DMRT) to determine significant differences.
Results
The study observed a decrease in water absorption capacity from 2.87 to 2.35 g/g, bulk densities from 0.64 to 0.48 g/cm, oil absorption capacity from 1.04 to 0.98 g/g, and swelling capacity from 5.79% to 5.31% with increased grasshopper flour. Essential amino acids in the enriched croissants increased to 32.46 g/100 g compared to 30.8 g/100 g in the control sample. Sensory analysis indicated that control croissants had the highest attributes, but samples with up to 10% grasshopper flour were preferred.
Interpretation
The findings suggest that while the addition of grasshopper flour improves the nutritional content of croissants, the sensory properties may not be as favorable beyond a certain threshold. The increase in essential amino acids is statistically significant, but the clinical relevance of such changes in a typical diet remains unclear. Limitations include the lack of detailed sensory scores and potential biases in panelist preferences.
Key findings
- Water absorption capacity decreased from 2.87 to 2.35 g/g with increased grasshopper flour.
- Bulk densities decreased from 0.64 to 0.48 g/cm with increased grasshopper flour.
- Oil absorption capacity decreased from 1.04 to 0.98 g/g with increased grasshopper flour.
- Swelling capacity decreased from 5.79% to 5.31% with increased grasshopper flour.
- Essential amino acids increased to 32.46 g/100 g in enriched croissants compared to 30.8 g/100 g in the control sample.
Limitations
- Not reported in abstract.
- Sensory preferences may be biased due to panelist selection.
- No long-term consumption data provided.
- Single-site study limits generalizability.