Effect of solid-stated fermented grasshopper (S. purpurascens) on gluten-free bread: a nutritional, textural and rheological approach

The demand for gluten-free bread has surged driven by dietary needs of celiac and gluten-sensitive individuals, as well as growing consumer interest in health-focused diets. Research on gluten-free products is driving the exploration for high-quality protein sources to enhance their nutritional profile. The edible insect powder replacement on bread formulation is the strategy proposed in this work to enhance protein content in gluten-free bread. This study investigates the impact of incorporating solid-state fermented Sphenarium purpurascens powder on the quality of gluten-free breads and doughs made from rice and maize. Breads and dough with 20 g/100 g and 40 g/100 g substitution of base flour with fermented and non-fermented grasshopper powder, were evaluated. Physicochemical analysis revealed substantial protein and fiber improvements in protein and fiber with a substitution of 40 g/100 g, complying with FDA criteria as a "good source of protein." Rheological assessments indicated that the addition of fermented grasshopper powder reduced dough viscosity and starch retrogradation. Textural analysis showed increases in hardness and chewiness when fermented grasshopper was used, which can be potentially disadvantageous for sensory quality of the product. This research highlights the use of fermented grasshopper as a promising protein source for gluten-free bread. • S. purpurascens enhances protein and fiber content in maize and rice bread. • FDA label “good source of protein” can be achieved at 40% insect substitution . • Fermented S. purpurascens reduces batter viscosity as percentage increases. • Fermented S. purpurascens increased hardness and chewiness of maize and rice bread. • S. purpurascens, a traditional Mexican edible insect, is a good source of protein.