Gluten-free crackers supplemented with cricket (Gryllus bimaculatus) powder

Natcharee Jirukkakul

Division of Applied Science, Faculty of Interdisciplinary Studies, Khon Kaen University, Nong Khai Campus, Nong Khai, 43000 Thailand
https://orcid.org/0000-0001-5653-0877

Nachayut Chanshotikul

Division of Applied Science, Faculty of Interdisciplinary Studies, Khon Kaen University, Nong Khai Campus, Nong Khai, 43000 Thailand

DOI: https://doi.org/10.14456/apst.2025.74

Keywords: Cracker Cricket Gluten-free Protein

Abstract

The production of gluten-free cracker enriched with cricket powder had two drying conditions, that was oven drying and vacuum drying, and replacement levels of cricket powder at 10%, 20%, and 30% of the weight of rice flour. It was found that cricket powder which was obtained from vacuum drying had higher protein content, ash content, and L*, b* values compared to cricket powder which was obtained from oven drying. The physical properties were observed that increasing the amount of cricket powder in the product resulted in an increase in width expansion, while thickness and hardness decreased. Additionally, the L* value decreased due to the dark brown color of cricket powder, resulting in a darker appearance of the crackers. Regarding sensory evaluation, overall liking of the cracker supplemented with cricket powder from oven drying and 20% replacement level was the highest and did not significant difference (p>0.05) from the control. Moreover, the hardness also was similar. When compared to the chemical composition of the control formula, the cracker supplemented with cricket powder from oven drying at 20% showed higher levels of protein, fat, fiber, and ash content. This cracker can be considered as an option for general consumers and those with gluten allergies who are looking for a protein-rich alternative.

How to Cite

Jirukkakul, N., & Chanshotikul, N. (2025). Gluten-free crackers supplemented with cricket (Gryllus bimaculatus) powder. Asia-Pacific Journal of Science and Technology, 30(05), APST–30. https://doi.org/10.14456/apst.2025.74

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