Silkworm pupae ( Bombyx mori ) and house cricket ( Acheta domesticus ) flours: an application in gluten-free pizza crust
Apichaya Lertkultham, Yuporn Puechkamutr, Praphan Pinsirodom, Sitthipong Nalinanon, Supeeraya Arsa, Nitjaree ManeeratPurpose
This study aimed to investigate the effects of substituting a composite gluten-free flour blend (rice flour: tapioca starch: brown rice flour) (CFB) with defatted silkworm pupae flour (SPF) and defatted house cricket flour (HCF) at levels of 10%, 20%, and 30% on the quality of gluten-free pizza (GFP) crust.
Design/methodology/approach
The functional properties of the SPF, HCF, and CFB were initially characterized. Subsequently, GFP crusts were prepared with the different substitution levels of SPF and HCF, and their physicochemical properties, textural, and sensory characteristics were evaluated.
Findings
HCF exhibited superior functional properties, including higher protein solubility and water/oil holding capacity compared to SPF and CFB (p ≤ 0.05). In the final product, insect flour substitution resulted in a softer dough and a less firm crust texture, alongside a darker colour. Nutritionally, the substitution significantly enhanced the GFP, with protein content increasing from 7.69% in the control to 24.66% in the 30% SPF sample. Crucially, sensory analysis identified that the substitution with 20% HCF was the optimal level, achieving high consumer acceptance scores statistically comparable to the unenriched control.
Research limitations/implications
The present study investigated the effects of insect flour type and substitution level on the physicochemical, functional, and sensory properties of GFP crust; however, the scope was limited to SPF and HCF substitution levels of 0%, 10%, 20%, and 30%. The restriction to two insect species and four substitution levels represents an inherent limitation of the current work, and the findings should be interpreted within this context. These results nonetheless provide a foundation for several avenues for future investigation. Further studies are recommended to examine intermediate substitution levels (e.g. 2.5%, 5%, 7.5%, 12.5%, 15%, 17.5%, 22.5%, 25%, and 27.5%) in order to more precisely identify optimal incorporation thresholds and dose-response relation between insect flour content and product quality attributes. The effect of combining two insect flours within a single formulation warrants investigation, as synergistic or antagonistic interactions between the two flours may influence nutritional and functional outcomes. Additionally, comparative studies evaluating the optimal insect flour substitution level in conventional (non-gluten-free) pizza crust, as well as its application in other gluten-free baked products, would broaden the practical relevance of the findings. From a sensory perspective, the masking effect of pizza sauce on the characteristic flavour and aroma of insect-enriched crust samples warrants systematic investigation, including comparative evaluation of different sauce types and application levels on consumer acceptability. Furthermore, the identification and characterisation of volatile aroma compounds derived from insect flours, particularly those associated with undesirable off-odours, their evolution during storage, and their sensory perception thresholds, represent important areas for future research to support the development of more sensorially acceptable insect-enriched food products. In addition, although SPF-containing formulations were excluded from the formal consumer sensory evaluation due to their pronounced odour characteristics observed during preliminary screening, their sensory acceptability should be systematically investigated in future studies using a dedicated sensory evaluation design.
Originality/value
This study demonstrates that insect flours, particularly HCF, can serve as viable functional ingredients to concurrently address the nutritional and textural deficiencies common in gluten-free bakery products. The research provides a practical framework for utilizing sustainable insects to develop novel, high-protein foods that meet consumer sensory expectations, paving the way for their broader application in the food industry.