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Nutritional and techno-functional enhancement of noodles through cricket powder incorporation: Implications for starch digestibility and flavor
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DOI：10.1016/j.fochx.2026.104105.png)
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Abstract
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• Cricket powder (CP) incorporation increased the viscoelasticity of dough. • CP improved protein quality while inhibiting starch digestibility in noodles. • Cooking quality remained acceptable despite increased cooking loss. • CP decreased β-sheet but increased porosity and hardness. • CP enhanced umami and promoted pyrazine and ketone formation.
Keywords:
Cricket powder
Noodle
Rheology
In vitro digestion
Flavor profile
Sensory evaluation
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