Gluten‐Free Cakes With Locusta migratoria as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes
Makaleler > Tam Makale · 2026
Yazarlar: Ceyda DADALI, YAĞMUR ÖZCAN
Food Science & Nutrition, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2026, cilt 14, ss e72194-e72194
DOI: 10.1002/fsn3.72194
Özet
ABSTRACT The locust ( Locusta migratoria ), recognized as a sustainable alternative protein source, represents a promising ingredient for food enrichment. This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes. GF cakes formulated with LP were designated as C10, C15, and C20, while those containing DFLP were labeled DFC10, DFC15, and DFC20. The incorporation of LP and DFLP significantly increased protein content of GF cakes, with the highest value observed in DFC20 sample (8.68 g/100 g) ( p < 0.05). Total phenolic content and antioxidant activity were enhanced by both LP and DFLP; however, at equivalent substitution levels, DFLP containing cakes exhibited significantly higher values than LP containing cakes ( p < 0.05). The specific volume of C10 and C20 samples was significantly higher than control ( p < 0.05). The addition of LP and DFLP decreased L * and b * values and increased a * values of cake crumb ( p < 0.05). DFC20 sample showed the highest hardness value (12.30 N). Both LP and DFLP increased the total essential and total non‐essential amino acid contents of the cakes ( p < 0.05). Aldehydes were the dominant volatile compounds (127.83–46.18 mg/kg), followed by furans (17.26–51.06 mg/kg), and the highest aldehyde concentration was detected in C20 ( p < 0.05). DFLP improved flavor properties more effectively than LP, while the overall acceptability of C10, C15, DFC10, and DFC15 samples was higher than control ( p < 0.05). These results demonstrate the potential of LP and DFLP for improving GF bakery products while supporting sustainable food production.