The Contribution of Edible Cricket Flour to Quality Parameters and Sensory Characteristics of Wheat Bread, Including the Formation of Volatile Compounds and Their Relationship with Emotions Induced for Consumers

Abstract

This study evaluated the influence of edible cricket flour (ECF) on the quality parameters and sensory characteristics of wheat bread (WB), including the formation of volatile compounds (VC) and their relationship with emotions (EM) induced for consumers. ECF reduced dough pH, redness, and yellowness. At 5%, ECF increased the porosity of WB (by 7.87%). The quantity of ECF significantly affected WB specific volume (p = 0.030), porosity (p = 0.0001), shape coefficient (p = 0.0001), and mass loss (p = 0.023). All WB with ECF had a more intense colour and additive odour. Breads with 10% and 15% ECF had more intense overall, additive, acidity, and bitterness flavours. However, all WB had similar overall acceptability (OA) and no correlations were found between OA and VC. The EM ‘happy’ and ‘sad’ were expressed more intensely for WB with 15% ECF and significant correlations were established between the EM ‘happy’ and separate VC. The main VC in WB were ethanol; 1-butanol, 3-methyl-; 1-hexanol; estragole; and hexanoic acid. Finally, 5% ECF could be incorporated in the main WB formula without having a negative impact on bread quality. Also, ECF influences VC formation, and separate VC could be related to emotions induced for consumers.