Physicochemical and Antioxidant Properties of Cookies Supplemented with Fermented <i>Gryllus bimaculatus</i> and Brown Rice

This study examined the effects of incorporating Gryllus bimaculatus-brown rice (GBJ), fermented by Bacillus amyloliquefaciens MKSK J1, into cookie formulations on their physicochemical properties, amino acid profiles, and antioxidant activities.Cookies were prepared by substituting wheat flour with GBJ at 0, 10, 20, and 30%.The density and baking loss rate of the GBJ cookies were not significantly affected by supplementation, whereas the dough pH decreased as the GBJ levels were increased.Color analysis revealed a decrease in lightness and yellowness with a significant increase in redness (P<0.05).The hardness increased with GBJ supplementation, ranging from 41.60 to 53.40 kg/cm 2 , compared to 33.46 kg/cm 2 in the control.The total constituent amino acid increased from 69,585.47 mg/kg to 77,658.82mg/kg with GBJ supplementation.Specifically, the total essential amino acids increased from 20,374.22 to 25,118.47 mg/kg, and the total branched-chain amino acids increased from 11,547.83 to 14,504.19 mg/kg in GBJ-30 compared to the control.The antioxidant activities were also enhanced, with the DPPH radical scavenging capacity ranging from 50.96 to 93.61% and the ABTS radical scavenging capacity from 21.63 to 49.00%.These results suggest that GBJ supplementation improves the nutritional value and functional properties of cookies, supporting its potential as a promising ingredient for the development of functional food products.