House Cricket (Acheta domesticus) and Spirulina (Arthrospira platensis) as Non-Conventional Sources of Nutrients and Bioactive Ingredients—Evaluation of Physicochemical, Nutraceutical, and Sensory Properties of Supplemented Muffins

Background: Non-conventional protein sources, such as edible insects and microalgae, are gaining popularity due to their high nutritional value and environmental benefits. The presented study aimed to examine the effect of a 4% addition of house cricket and spirulina powders on selected properties of muffins. The effects of non-conventional additives on color, textural properties, nutritional value, amino acid composition, and mineral content were determined. Methods: Antioxidant activity was evaluated against DPPH&middot: and ABTS&middot:+, and total phenolic content (TPC) and in vitro predicted glycemic index (GI) were examined. Sensory properties were evaluated using a nine-point hedonic scale and a consumer study. Results: The results showed that the additions of house cricket and spirulina significantly changed the color parameters of the muffins (&Delta:E 8.28 and 39.17, respectively) and affected their hardness, cohesiveness, gumminess, and chewiness. Nutritional value was improved, mainly due to an increase in protein content (up to 6% more). Overall, the amino acid profile of the muffins was improved, with a higher presence of all essential amino acids. The enriched muffins had a higher content of selected minerals, including iron, calcium, magnesium, potassium, and zinc, and exhibited higher TPC and antioxidant activity along with a lower in vitro predicted glycemic index. In the consumer evaluation, the spirulina muffins scored highest in texture (8.07 &plusmn: 1.04), while cricket muffins received the lowest ratings for color (6.60 &plusmn: 1.63), aroma (6.36 &plusmn: 2.04), and overall impression (7.03 &plusmn: 1.38). Taste did not differ significantly among all muffins. Conclusions: The results suggest that muffins can be made using edible insects and microalgae to enhance their nutritional value while maintaining an acceptable taste.