Development of Cocoa-Flavored Konjac Pearls Enriched with Protein from Cricket Powder

Abstract

This study aimed to develop cocoa-flavored konjac pearls enriched with cricket powder. A Completely Randomized Design (CRD) was employed to investigate the effects of incorporating cricket powder at levels of 0%, 2.5%, 5%, and 7.5% (w/w) on the physical (color and texture), chemical (moisture, protein, fat, ash, crude fiber, and energy content), and sensory (using a 9-point hedonic scale) qualities of the product. The results showed that increasing the level of cricket powder caused a decrease in lightness (L*) of the konjac pearls, while redness (a*), yellowness (b*), and hardness increased significantly (p ≤ 0.05). The cocoa-flavored konjac pearls fortified with cricket powder exhibited color difference (∆E) values ranging from 5.69 to 6.44 compared with the control. In addition, cricket powder fortification increased protein, fat, and crude fiber contents, whereas moisture and ash contents decreased. Sensory evaluation revealed that cocoa-flavored konjac pearls fortified with 2.5% cricket powder showed no significant difference in overall acceptability compared with the control. Therefore, fortification with 2.5% cricket powder was considered an appropriate level for developing cocoa-flavored konjac pearls, as it enhanced nutritional value. One serving (30 g) of the developed product provided an energy value of 131 kcal while maintaining consumer acceptance.