EFFECT OF DIFFERENT DRYING CONDITIONS ON THE PHYSICAL, CHEMICAL, AND VOLATILE CHARACTERISTICS OF HOUSE CRICKET (ACHETA DOMESTICUS) INSTANT SOUP POWDER
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EFFECT OF DIFFERENT DRYING CONDITIONS ON THE PHYSICAL, CHEMICAL, AND VOLATILE CHARACTERISTICS OF HOUSE CRICKET (ACHETA DOMESTICUS) INSTANT SOUP POWDER
เปิดลิงก์เอกสาร
| Collection | RMUTK Research Repository (RMUTK IR) วารสารวิชาการ — e-Journal Articles |
| ID RMUTK Digital | RMUTK000171 |
| Title | EFFECT OF DIFFERENT DRYING CONDITIONS ON THE PHYSICAL, CHEMICAL, AND VOLATILE CHARACTERISTICS OF HOUSE CRICKET (ACHETA DOMESTICUS) INSTANT SOUP POWDER |
| Alternative title | EFFECT OF DIFFERENT DRYING CONDITIONS ON THE PHYSICAL, CHEMICAL, AND VOLATILE CHARACTERISTICS OF HOUSE CRICKET (ACHETA DOMESTICUS) INSTANT SOUP POWDER |
| Authors | ผศ.ดร.ศศธร สิงขรอาจ ผู้แต่งหลัก นางเวธนี สิงติ ผู้แต่งหลัก นางสาวภาพิมล ประจงพันธ์ |
| Faculty | คณะเทคโนโลยีคหกรรมศาสตร์ |
| Journal Title | African Journal of Food, Agriculture, Nutrition and Development |
| ISSN | 1684-5374 |
| Volume / Issue / Pages | Vol.26 | No.7 | pp.30314-30337 |
| Published | 2026-09-09 |
| Year | 2569 |
| Level | ระดับนานาชาติ (SCOPUS) |
| Quartile | Q3 |
| DOI | 10.18697/ajfand.154.26815 |
| Funding Source | FF |
| Abstract | - |
| Abstract (EN) | Cricket is a sustainable source of protein for food applications, and interest in the edible cricket has increased significantly due to its rich in nutritional profile, including high-quality protein, essential fatty acids, vitamins, minerals, essential amino acids. This research aimed to develop instant cricket soup products and investigate the effects of tray-drying temperatures (70°C and 90°C), drum-drying temperatures (120°C and 140°C), and cricket powder levels (3.5% and 4.5%) on the physical, chemical, and volatile characteristics of the products. The results indicated that all instant cricket soup samples showed no significant differences in water absorption index (WAI) and swelling power (SP). However, instant soup produced using the tray-drying process exhibited higher lightness and protein content than those produced using the drum-drying process. The pasting temperatures of tray-dried cricket soup products ranged from 94.85°C to 95.02°C, whereas the pasting temperatures of drum-dried products were not detected. However, cricket instant soup produced by tray drying at 70°C showed low breakdown viscosity and the highest final viscosity (19.94–20.25 Rapid Visco Units (RVU)), indicating a strong ability of the instant soup product to reconstitute effectively. Tray-dried cricket soup powder exhibited higher levels of volatile compounds than drum-dried cricket soup powder, particularly in the sample processed at 90°C. Interestingly, tray drying at 90 °C promoted the formation of certain volatile compounds. Moreover, the tray drying process resulted in higher protein and amino acid contents than the other processing conditions, especially at high cricket powder concentrations. Considering the protein content, amino acid profile, and volatile compounds, the instant soup containing 4.5% cricket powder and produced using tray drying represents a promising nutritious soup product. However, in terms of viscosity characteristics, a temperature of 70°C was considered optimal, as it maintained the desired viscosity properties. Therefore, cricket powder shows strong potential as an alternative protein source for human consumption. |
| Keywords (TH) | - |
| Keywords (EN) | Cricket powderinstant souptray dryingdrum drying |
| Access Level | Open Access (เปิดสาธารณะ) |
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http://doi.org/10.18697/ajfand.154.26815
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