Improvement of Erişte (Homemade Pasta) with Grasshopper Powder: Effects on Nutritional, Physicochemical and Sensory Properties
2025
Berfin Çekin | Ahmet Şükrü Demirci | Özgür Sağlam
The high nutritional value of edible insects, particularly their richness in protein and micronutrients, presents a sustainable solution to meet the growing global demand for food. This study investigated the enrichment of erişte (traditional Turkish homemade pasta) formulations with grasshopper powder (GP) at a wheat flour substitution level of 0-15% to assess its effect on the nutritional values, textural and sensory properties of erişte samples. As the level of GP substitution increased, the nutritional values (protein, ash and total phenolic content) of the samples improved significantly (p<0.05). Adding 15% GP to the erişte recipe increased the protein content by up to 60%. Concerning textural parameters; erişte enriched with GP showed a significantly (p<0.05) softer structure with lower adhesiveness, cohesiveness, chewiness and resilience whereas no significant differences (p>0.05) were observed in all textural properties except chewiness and resilience between samples with GP. The sensory panel rated the erişte fortified with 5% GP similar to the control sample, whereas erişte with more than 5% fortification received lower scores, primarily due to its darker color and distinct odor. Consequently, these results suggest that GP has the potential as an ingredient to improve the nutritional value of pasta products such as erişte.
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