Table 1.
Proximate composition and energy value of obtained breads.
| Parameter | RB | BCP2 | BCP6 | BCP10 | |
|---|---|---|---|---|---|
| Moisture [%] | 51.14 ± 2.13 a | 50.20 ± 2.61 a | 51.94 ± 1.94 a | 50.45 ± 2.05 a | |
| Protein [%] | 1.23 ± 0.21 d | 2.56 ± 0.19 c | 5.85 ± 0.34 b | 8.48 ± 0.53 a | |
| Fat [%] | 0.78 ± 0.09 c | 0.96 ± 0.11 c | 1.24 ± 0.07 b | 1.60 ± 0.12 a | |
| Fiber [%] | SDF | 1.64 ± 0.08 b | 1.79 ± 0.15 b | 2.00 ± 0.13 a | 2.06 ± 0.11 a |
| IDF | 0.44 ± 0.06 d | 0.73 ± 0.11 c | 1.14 ± 0.04 b | 1.48 ± 0.13 a | |
| TDF | 2.08 ± 0.02 d | 2.52 ± 0.28 c | 3.14 ± 0.14 b | 3.54 ± 0.17 a | |
| Ash [%] | 1.10 ± 0.07 c | 1.85 ± 0.08 b | 1.91 ± 0.08 ab | 2.01 ± 0.05 a | |
| Carbohydrates 1 [%] | 43.67 ± 1.07 a | 41.91 ± 1.22 b | 35.92 ± 2.01 c | 33.92 ± 1.29 c | |
| Energy value 2 [kcal/100 g] | 190.78 ± 7.11 a | 191.56 ± 4.28 a | 184.52 ± 6.62 a | 191.08 ± 8.03 a | |
1 The carbohydrate content was estimated by subtracting the average content of ash, fat, fiber, and protein from 100%. 2 Energy value was calculated based on the average moisture, protein, fat, fiber, and carbohydrate content. Mean values with the same letters in the row (a–d) were not significantly different (α = 0.05). RB—reference bread; BCP2, BCP6, BCP10—breads with starch replaced with cricket powder (CP) at 2%, 6%, and 10%, respectively; IDF—insoluble dietary fiber; SDF—soluble dietary fiber; TDF—total dietary fiber.