Effects of cricket flour addition on physicochemical characteristics of traditional crackers

Abstract

Cricket flour (CF), derived from domestic cricket (Gryllus sp.), is a high-protein, mineral-rich alternative food ingredient with significant potential to support sustainable food systems. This study aimed to formulate and evaluate crackers fortified with cricket flour at concentrations of 0% (control), 5%, and 10%, alongside a commercial cracker sample as a benchmark. The developed formulations were assessed for their chemical composition and sensory characteristics, including color, tactile texture, crispiness, hardness, and overall acceptability. Organoleptic properties were evaluated using a 9-point hedonic scale with untrained panelists. Among the experimental samples, the 5% cricket flour (CF-5) cracker exhibited the most favorable volume expansion and received the highest scores for color and overall sensory acceptance, suggesting its suitability for further nutritional analysis. Proximate analysis of the CF-5 sample revealed an increase in protein content (2.87%) and ash content (5.10%), indicating enhanced mineral contribution compared to the control and commercial samples. The increased protein and mineral contents were accompanied by a reduction in carbohydrate content, measured at 88.81% in the control sample. These results demonstrate that cricket flour fortification can improve the nutritional quality of snack products without compromising sensory appeal at moderate inclusion levels. Overall, the incorporation of cricket flour in cracker formulations presents a promising strategy for developing value-added, nutrient-dense, and environmentally sustainable food products. This study supports the integration of edible insects into mainstream food applications to address global challenges in food security and environmental sustainability.