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Nutritional Upgrading and Climate Change Mitigation in Fresh Pasta via Co-Fortification with Cricket Powder and Riceberry Flour |
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| รหัสดีโอไอ | |
| Title | Nutritional Upgrading and Climate Change Mitigation in Fresh Pasta via Co-Fortification with Cricket Powder and Riceberry Flour |
| Creator | Kodchasorn Hussaro |
| Contributor | Jutiporn Intanin, Chermdhong Prattanaruk, Pornariya Chirinang, Alisa Rungrueangsri, Atchariya satkuson |
| Publisher | Rajamangala University of Technology Rattanakosin |
| Publication Year | 2569 |
| Keyword | cricket powder, fresh pasta, riceberry flour, dietary fibre |
| Abstract | 1. In this study, fresh pasta made from refined wheat was reformulated by replacing 0, 5, 10, and 15% (w/w) of the flour with house-cricket (Acheta domesticus) powder. In comparison, riceberry rice flour was kept constant at 5%. Increasing cricket content decreased aw from 0.948 ? 0.003 to 0.931 ? 0.002 and lowered moisture from 32.83 ? 0.10% to 31.95 ? 0.09%. However, protein content increased from 11.30 ? 0.46% to 15.93 ? 0.25%, and dietary fiber grew from 2.26 ? 0.06% to 2.73 ? 0.04%. The product color changed from pale yellow (L* 80.03) to muted purple-brown (L* 68.73), yet cooking loss stayed below 4% in all samples, indicating no technological drawbacks. All formulations met international thresholds for fresh pasta concerning dry matter (? 68%), protein (? 8% d.b.), and safety (aw < 0.95) 2. blends with ? 5% cricket qualified for the EU/ASEAN “source of protein” claim. A cradle-to-factory-gate screening-LCA revealed that replacing 15% of wheat flour with cricket powder plus 5% riceberry flour reduced the dough’s carbon footprint from 1.30 to 1.21 kg CO?-eq per kg—a 6.9% reduction in GHG emissions—while a 10% cricket substitution resulted in a 5.4% decrease. On a per-ton basis, the 15% formulation would avoid approximately 90 kg CO?-eq per ton compared to traditional wheat pasta, excluding additional credits from insect frass valorization. Sensitivity analysis (?25% emission factor variation) confirmed a robust savings range of 3–10%. Overall, the results demonstrate that co-fortifying fresh pasta with up to 15% cricket powder and 5% riceberry flour produces a product that is microbiologically safer, higher in protein, and richer in fiber, while reducing cradle-to-grave GHG emissions by about 7%. Thus, this approach offers a scalable pathway to incorporate edible insects and pigmented rice coproducts into premium chilled pasta lines, supporting circular bioeconomy initiatives and climate change mitigation efforts. |
| ISBN | 978-616-8387-06-1 |
| Language | EN |
| URL Website | https://www.rmutr.ac.th/ |
| Website title | Rajamangala University of Technology Rattanakosin |
