Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (<i>w</i>/<i>w</i>)...

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Bibliographic Details
Main Authors: Krzysztof Smarzyński, Paulina Sarbak, Przemysław Łukasz Kowalczewski, Maria Barbara Różańska, Iga Rybicka, Katarzyna Polanowska, Monika Fedko, Dominik Kmiecik, Łukasz Masewicz, Marcin Nowicki, Jacek Lewandowicz, Paweł Jeżowski, Miroslava Kačániová, Mariusz Ślachciński, Tomasz Piechota, Hanna Maria Baranowska
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Molecules
Subjects:
<i>Acheta domesticus</i>
amino acids composition
cookies with insects
edible insects
fatty acids
nutritional value
Online Access:https://www.mdpi.com/1420-3049/26/17/5417

Internet

https://www.mdpi.com/1420-3049/26/17/5417

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