Biotechnological approaches to obtain cricket based bakery products

Edible insects are over 2000 species and are traditionally consumed in different parts of the world (Africa, Asia, Central and South America). They constitute a valid food resource since they are characterized by high nutritional values in terms of proteins, fats, vitamins and minerals. However, their use is still limited since they are not well perceived, and they are characterized by high chitin contents which limit their technological functions. In this perspective, principal aim of this research was to use a Y. lipolytica strain, previously tested and selected on the basis of the obtained results, to produce a cricket powder based hydrolyzed to be use as ingredient for bread production. The cricket powder hydrolyzed was obtained according to the method of Patrignani et al [1]. The hydrolysate-based doughs and baked products obtained were compared with controls free of cricket hydrolysate and controls containing the hydrolysate obtained spontaneously without the use of Y. lipolytica RO25. The microbiological composition, the protein profile, the volatile molecules and the biogenic amine content were evaluated on all samples according to [1]. The texture and sensorial profiles were also evaluated on the products obtained after cooking. Microbiological analyses evidenced a good growth of Y. lipolytica RO25 in the hydrolyzed while the dough produced with the hydrolyzed containing this strain was characterized, in comparison with the controls, by a more precocious proteolysis and a specific profile in free fatty acids, including arachidonic and linolenic having a functional role. The GC/MS/SPME profiles permitted the identification of more than 60 molecules belonging to the classes of alcohols, aldehydes, ketons, acids, lactones, Sulphur compounds and furanones, underling a specific profile in the sample obtained by Y. lipolytica hydrolyzed. The final bread, obtained with Y. lipolytica RO25 hydrolyzed, was characterized by an hardness comparable with the controls. Also, the parameters of gumminess and cohesiveness show very similar trends not showing high differences among the samples. Content protein was significant higher in bread resulting from cricket powder hydrolyzed from Y. lipolytica RO25. The results obtained showed the great potential of Y. lipolytica RO25 strain to produce a cricket based ingredient to be used in bakery. In fact, the dough and bread obtained were characterized by high food safety (absence of pathogens and reduced biogenic amine content) functionality (presence of health-promoting molecules) and good technological properties.