{"id":236029,"date":"2026-04-08T11:38:45","date_gmt":"2026-04-08T09:38:45","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/farina-di-grillo-leffetto-sulla-qualita-della-pasta\/"},"modified":"2026-04-08T11:44:26","modified_gmt":"2026-04-08T09:44:26","slug":"cricket-flour-its-effect-on-pasta-quality","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/featured\/cricket-flour-its-effect-on-pasta-quality\/","title":{"rendered":"Cricket flour: its effect on pasta quality"},"content":{"rendered":"\n

The introduction of insects or their derivatives into the Western diet could address the growing demand for animal protein due to population growth.<\/p>\n\n\n\n

In a recent study<\/strong> conducted by a group of Italian researchers (Mercatante et al., 2025<\/strong>), the nutritional and culinary properties of pasta<\/strong> (penne rigate) formulated with 10% cricket <\/strong>(Acheta domesticus) flour were evaluated, using a pasta made from 100% durum wheat semolina as a control.<\/p>\n\n\n\n

The results <\/strong>demonstrate that the enriched samples showed significantly higher protein, lipid, total dietary fiber, and ash contents<\/strong>, as well as lower starch content compared to the conventional product. Furthermore, the proposed formulation contained a higher presence of resistant starch<\/strong> and a reduced fraction of digestible starch<\/strong>. Starch hydrolysis kinetics revealed first-order behavior for the enriched pasta, suggesting a more controlled degradation compared to the linear progression of conventional pasta.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Subscribe to Macchine Alimentari to continue reading<\/strong><\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

The results of a study conducted by a group of Italian researchers suggest that the inclusion of cricket flour improves the nutritional profile and increases the resistant starch content of the product, without compromising the technological properties<\/p>\n","protected":false},"author":3836,"featured_media":236027,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20580],"tags":[21413,21412],"tipologia":[],"coauthors":[20682],"class_list":["post-236029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-scientific-studies","tag-cricket-flour","tag-pasta"],"acf":[],"yoast_head":"\nCricket flour: its effect on pasta quality - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"A study shows that the use of cricket flour improves the nutritional profile and increases the resistant starch content\" 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