The Development of Biscuit from Cricket Powder

Abstract

This research aimed to develop biscuits incorporating cricket powder. The study investigated the physical properties and analyzing the nutritional value of the developed biscuits. Cricket powder 100 g contains protein, fat, carbohydrates, moisture, and ash content of 73.22, 13.19, 7.05, 1.61, and 4.93 g, respectively, with an energy content of 439.81 kcal. Biscuits were prepared by substituting wheat flour with cricket powder at 0, 10, 20, and 30%. Sensory evaluation was conducted by 60 untrained panelists, revealing that biscuits with 20% cricket powder substitution received the highest overall liking scores. Increasing the amount of cricket powder resulted in darker biscuits, with decreased lightness (L*) and yellowness (b*), but increased redness (a*). Furthermore, an increase in cricket powder content reduces biscuit hardness and crispness. Regarding physical characteristics, higher cricket powder content resulted in increased biscuit width and spread ratio, while biscuit thickness decreased. Biscuits with 20% cricket powder substitution (100 g) showed 1.9 times higher protein and calcium content compared to the control biscuits. Conversely, carbohydrate, fat, and energy content were lower than the control biscuits 0.8, 0.9 and 0.9 times, respectively. Therefore, the incorporation of cricket powder as a wheat flour substitute effectively enhanced the protein content of the biscuit product.