Salty crackers enriched with cricket (Acheta domesticus) powder: a comprehensive quality and safety assessment study

The formation of acrylamide was investigated in salty crackers enriched with cricket powder (<i>Acheta domesticus</i>) since its addition increases the free asparagine content. Cricket powder additions (5, 10, 15 %) were tested on crackers prepared with white wheat flour or whole grain wheat flour, baked for 25, 35 and 45 min at 180 °C. Additionally, chloropropandiols (2- and 3-MCPD) fatty acid esters and glycidol fatty acid esters were investigated. Acrylamide increased significantly after the addition of cricket powder and a prolonged baking time, especially in crackers containing white wheat flour. Although 2-MCPD and glycidol were not affected by the addition of cricket powder, 3-MCPD increased especially in crackers baked for 45 min. Crackers enriched with 5 % cricket powder were sensorially the most preferred.