Influence of adding cricket meal (Acheta domesticus) on the characteristics of oatmeal cookies

The world’s growing population is driving the search for alternative, protein-rich food sources. In recent years insects have increasingly been considered as a promising source of protein due to their rich chemical composition. However, their use in the food industry is currently limited. One way to solve this problem is to include insects in common foods, such as baked goods. The aim of the study is to evaluate the effect of adding house cricket (Acheta domesticus) meal on the characteristics of oatmeal cookies. Was prepared 4 versions of cookies with different levels of replacement of wheat and oat flour with house cricket meal (0%, 5%, 10%, 15%) were evaluated for nutritional value, color, and microbiological indicators. In addition, the work included a tasting of cookies with a 10% replacement of grain flour with meal from Acheta domesticus. As a result, it was revealed that in the prepared cookies, with an increase in the amount of meal from Acheta domesticus, the amount of protein increased and the content of carbohydrates decreased. An increase in the experimental ingredient in the samples caused the product to darken. According to microbiological indicators (total viable count, coliform bacteria, Salmonella spp, S. aureus, yeast, molds), cookies with 15% addition of meal from Acheta domesticus complied with the safety standards of the Technical Regulations of the Customs Union 021/2011 “On food safety”. According to the results of a tasting of cookies with the addition of meal from Acheta domesticus, more than 80% of respondents liked the prepared bakery product and would like to try products containing insects again in the future. At the same time, women expressed a more negative assessment of the prepared food product compared to men. Further testing and education of potential consumers about the health benefits of insect-infused products is expected to increase acceptance of edible insects among people.

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