Anotace:
Cricket powder (CP), rich in protein, fat, vitamins and minerals, is potentially a valuable additive for the production of food. While being relatively poorly studied in terms of its technological properties, this raw material has already found acceptance from organizations such as EU or FAO. The research reported in this paper was aimed at investigating the effects of an addition of 2% and 6% of CP to pâté. Proximate composition and textural properties of the products were determined, and Low-Field NMR was used to analyze the impact of the additive on the dynamics of water. Differences were determined in the obtained products in terms of chemical composition, with fat, protein and ash contents increasing with increased addition of CP. The NMR analyzes revealed that 6% addition of CP resulted in an increased ratio of bound to bulk water (decreased T1 spin-lattice time) and increased mobility of bulk water (increased T22 spin-spin time). The same amount of the additive was found to cause a significant decrease in hardness and spreadability of the pâté. A 2% addition of CP did not impact these properties of the product significantly.