Fortification of cricket and silkworm pupae powders to improve nutritional quality and digestibility of rice noodles

To improve the nutritional value and biofunctionalities of traditional rice noodles, this study focused on the effects of incorporating cricket powder (CP) and silkworm pupae powder (SP) on the protein content and digestibility, starch digestibility, and antioxidant potential, as well as the sensory and cooking qualities of rice noodles. Compared to the control (4.96 % and 63.25 %), CP and SP significantly increased the protein content (12.06 %-25.85 %) and in vitro digestibility (71.61 %-90.58 %) (<i>p</i> < 0.05). CP and SP also considerably reduced the estimated glycemic index from 70.36 to 53.47, which may be partly related to the binding of more protein and lipid, as revealed by Fourier-transform infrared spectroscopy. Nevertheless, scanning electron microscopy showed a loose and porous noodle structure, which contributed to higher cooking loss, reduced cohesiveness, and lower tensile strength. Overall, these findings suggest that edible insect powders are promising ingredients for developing functional foods with enhanced nutritional properties.