Sustainable Protein Fortification: Impact of Hemp and Cricket Powder on Extruded Snack Quality

Millena Ruszkowska (), Maciej Świtalski, Małgorzata Tańska, Iga Rybicka, Joanna Miedzianka, Hanna Maria Baranowska and Przemysław Łukasz Kowalczewski ()
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Millena Ruszkowska: Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland
Maciej Świtalski: Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland
Małgorzata Tańska: Department of Food Plant Chemistry and Processing, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland
Iga Rybicka: Institute of Quality Science, Poznań University of Economics and Business, 61-875 Poznań, Poland
Joanna Miedzianka: Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland
Hanna Maria Baranowska: Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland
Przemysław Łukasz Kowalczewski: Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland

Sustainability, 2025, vol. 17, issue 7, 1-22

Abstract: This research paper evaluates the functional and nutritional properties of extruded corn snacks fortified with plant-based hemp protein (HP) and insect-derived cricket powder (CP). With a focus on sustainable protein sources due to growing environmental concerns and the need for alternative protein sources, this study aims to enhance the nutritional profile of corn snacks. The incorporation of unconventional proteins into snacks is explored to meet consumer demands for sustainable and nutritious options. Results show that HP-enriched snacks have higher mineral content, such as calcium and magnesium, lower sodium content, and improved water interaction profiles. On the other hand, CP-fortified snacks exhibit higher protein content, essential amino acids, and moisture retention capabilities. Texture analysis reveals differences in hardness, cohesiveness, and springiness between HP and CP-enriched products. Moreover, color analysis indicates that HP and CP additives influence the color and appearance of the snacks, with CP enrichments leading to darker snacks. Sorption isotherm studies demonstrate varying hygroscopicity levels between HP- and CP-enriched samples, impacting their storage stability. Surface structure assessments show differences in the specific sorption surface area, suggesting unique properties attributed to each protein source. In conclusion, both hemp protein and cricket powder offer various advantages for snack fortification, providing opportunities to enhance nutritional profiles while addressing sustainability concerns.

Keywords: fortified corn snacks; plant-based hemp protein; insect-derived cricket powder; snack fortification (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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