Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality

ABSTRACT

The enrichment of gluten‐free fresh pasta with commercial cricket flour ( Acheta domesticus ) was investigated as a strategy to improve nutritional and technological quality. Pasta formulations containing 0%, 5.8%, and 10% cricket flour were studied. Cricket flour significantly increased protein and mineral content while reducing lipids and carbohydrates. Protein determined by amino acid count, rather than total nitrogen analysis, avoided overestimation due to chitin. Cooking trials revealed shorter optimal cooking times and lower water absorption in enriched samples, while cooking loss remained within acceptable limits. Textural analysis showed reduced firmness in uncooked pasta, although cooking minimized differences among formulations. Cricket flour imparted a darker hue to uncooked pasta that diminished after cooking, consistent with pigment leaching and degradation. Starch digestibility profiles showed moderate effects depending on enrichment level. Protein digestibility remained high (> 80%), and amino acid profiling demonstrated improved lysine content. Consumers expressed doubt or negativity toward uncooked samples with 10% cricket flour but responded favorably to 0% and 5.8% formulations. After cooking, all samples received mainly positive evaluations. Overall, A. domesticus flour proved to be a promising ingredient for enhancing protein quality and sustainability of gluten‐free fresh pasta while maintaining acceptable technological performance.