Nutritional and techno-functional enhancement of noodles through cricket powder incorporation: Implications for starch digestibility and flavor

Cricket powder (CP) offers a high-protein and sustainable alternative to more traditional animal-based protein sources. In this study, CP was incorporated into noodles at 3%, 6%, and 9% replacement levels to evaluate its effects on dough rheology, nutritional quality, structure, starch digestibility, antioxidant activity, and flavor properties. CP addition enhanced dough viscoelasticity. It also increased protein, fat, and total amino acids, while reducing carbohydrate content. These changes were accompanied by lower rapidly digestible starch and estimated glycemic index, and higher resistant starch. Structural analyses showed strengthened hydrogen bonding, reduced relative crystallinity, and partial disruption of the gluten-starch network at higher substitution levels. In addition, CP improved antioxidant capacity and promoted umami-related flavor compounds. Although cooking loss increased, it remained within acceptable limits. Different substitution levels exhibited distinct advantages in nutritional, technological, and sensory attributes, allowing product selection according to consumer preferences for taste, texture, and health value. Overall, CP can serve as a sustainable functional ingredient to improve the nutritional and techno-functional properties of noodles.