Development of Red Jasmine Brown Rice Gel Food Supplemented with Cricket Powder and Sweetened with Erythritol
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Abstract
This research aimed to develop a gel food product from red jasmine brown rice supplemented with cricket powder using erythritol as a partial sugar substitute to enhance nutritional value and develop an alternative functional food for elderly consumers and health-conscious individuals. The effects of cricket powder supplementation at levels of 0, 5, 10, 15, and 20% of the total formulation on the physical, chemical, microbiological, and sensory properties of the gel product were investigated. The results demonstrated that increasing cricket powder levels significantly decreased lightness (L*) and redness (a*) values, while yellowness (b*) and firmness values significantly increased (P 0.05). In addition, total soluble solids tended to increase with increasing cricket powder content, whereas pH values slightly decreased. Microbiological analysis revealed that all formulations complied with food safety standards, with low levels of total viable count, yeast and mold, and fecal coliform bacteria. Sensory evaluation conducted by 50 untrained panelists indicated that the formulation containing 15% cricket powder received the highest scores for appearance, color, texture, and overall acceptability, with an overall liking score of 7.10
1.39, corresponding to a moderate to high preference level. Therefore, supplementation with 15% cricket powder was considered the most suitable level for developing red jasmine brown rice gel food, as it provided a good balance between nutritional enhancement, product quality, and consumer acceptance. The developed product has potential for further application as a functional food and alternative food product for elderly consumers in the future.
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