Development of cricket flour-enriched cookies

Abstract

Abstract The need for high-protein foods strives for the food sector to find an efficiently produced protein sources. One of the most efficient and fast reproducing protein sources are insects containing high levels of protein, nutrients and vitamins. Crickets are one of the most consumed insects, especially in Southeast Asia. Despite the potential of crickets as sources of protein, cricket flour is very little used and studied in Indonesia. This study aimed to develop the best formulation for cricket flour-enriched cookies with a high nutrient and consumer acceptability. As the main ingredient of cookies, wheat was substituted by 5%, 10% and 20% of cricket flour. Among the tested formula, cookies with the 5% and 10% cricket flour showed the highest overall organoleptic acceptability. These cookies are significantly higher in protein and lower in fiber and carbohydrate compared to cookies made with wheat flour.