Effects of Chicken Breast Replacement with Cricket Powder on Physical, Chemical, and Sensory Quality of Sticky Rice Patty Burger dyed with Butterfly Pea Flower (Clitoria ternatea L.)
Article Sidebar
Main Article Content
Abstract
This study aimed to develop burger patties made from cricket powder as an alternative protein source to replace chicken breast in butterfly pea flower sticky rice burgers, which use naturally dyed sticky rice with butterfly pea flower extract instead of bread. The experiment employed RD 6 sticky rice that had been dyed with 2% extract from butterfly pea flowers. It was steamed, shaped into burger buns, and paired with patties that replaced chicken breast with cricket powder at three different levels: 30%, 60%, and 90% of the weight of chicken breast. It was found that replacing chicken breast with 60% cricket powder yielded the best results. This patty had a protein content of 17.12%, a moisture content of 38.14%, a water activity (aw) of 0.90, a hardness of 19.27 Newtons, and an energy content of 274.34 kilocalories per 150 grams. It contained 0.36 micrograms of anthocyanins per gram, 11.11 milligrams of phenolic compounds (based on gallic acid) per 100 milliliters, and showed 37.56% antioxidant activity in DPPH tests and 5.31% in ABTS tests. Sensory quality evaluation using a 9-point hedonic scale showed high consumer preference (scores of 8.50 - 8.67). The product, packaged in 150-gram PET/PE bags and sold at 35 baht each, received 94% consumer acceptance and 88% purchase intent. This study demonstrates the potential to develop a new food product with nutritional value that is popular among consumers.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
A. Krawczyk, J. F.-López, and A. Z.-Korzycka, “Insect protein as a component of meat analogue burger,” Foods, vol. 13, no. 12, pp. 1806, Jun. 2024.
A. Krawczyk, J. Fernández-López, and A. Zimoch-Korzycka, “Insect Protein as a Component of Meat Analogue Burger,” Preprints, May 07, 2024.
R. S. D. Albuquerque, Y. A. Bernardo, and C. A. C.-Junior, “Edible insects as an alternative protein source in meat products: advantages, challenges, limitations, and gaps,” European Food Research and Technology, vol. 251, pp. 2927-2943, Jun. 2025.
P. Ardila, A. Honrado, P. Marquina, J. A. Beltrán, and J. B. Calanche, “Innovative plant-based burger enriched with Tenebrio molitor meal: characterization and shelf-life,” Foods, vol. 12, no. 18, pp. 3460, 2023.
B. Purschke, P. Meinlschmidt, C. Horn, O. Rieder, and H. Jäger, “Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis,” European Food Research and Technology, vol. 244, pp. 999–1013, 2018.
B. F. Locus, D. T. Cunha, J.-B. Luce, and T. Brunner, “Factors influencing insect burger choice in a real-life setting: A study in university restaurants in Switzerland,” Future Foods, vol. 11, pp. 100602, Jun. 2025.
L. Handayani, S. Aprilia, N. Arahman, and M. R. Bilad, “Anthocyanin extraction and pH-modulated color alterations in butterfly pea flower (Clitoria ternatea L.),” IOP Conference Series: Earth and Environmental Science, vol 1359, pp. 1–12, 2024.
C. Novais, A. K. Molina, R. M. V. Abreu, C. S.-Buelga, I. C. F. R. Ferreira, C. Pereira, and L. Barros, “Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge,” Journal of Agricultural and Food Chemistry, vol. 70, no. 9, pp. 2789-2805, 2022.
P.Sukkhown and N.Saisombut, “Development and Texture Improvement of Healthy Meat Analogue Products using Jackfruit Seed Flour,” Journal of Health and Food Creation, vol. 1, no. 1, pp. 1-19, Jan. – Jun. 2023.
S. Ghosha, S.-M. Leeb, C. Jungb, and V. B. M.-Rochow, “Nutritional composition of five commercial edible insects in South Korea,” Journal of Asia-Pacific Entomology, vol. 20, no. 2, pp. 686–694, 2017.
T. Kueachan, T. Worrarat, P. Chalermchaiwat, and D. Sangteerakij, “Effects of Wheat Flour Substitution with Cricket Powder (Gryllus bimaculatus) on Physical, Chemical, and Sensory Properties of Brownie Brittle,” Rajamangala University of Technology Srivijaya Research Journal, vol. 16 no. 2, pp. 316-329, May.-Aug. 2024.
M. Bawa, S. Songsermpong, and C. Kaewtapee, and W. Chanput, “Effect of diet on the growth performance, feed conversion, and nutrient content of the house cricket,” Journal of Insect Science, vol. 20, no. 2, pp. 1-10, Mar. 2020.
K. Phesatcha, B. Phesatcha, K. Chunwijittra, and M. Wanapat, “Effect of local feed resources on the production performance and nutritional composition of the cricket (Gryllus bimaculatus De Geer),” Khon Kaen Agriculture Journal, vol. 50, no. 1, pp. 548-557, Dec. 2021.
V. Ermolaos, N. Aikaterini, P. Morten, P. S.-Monteiro, F. Michel, S. Evangelia, N. Androniki, and B. Géraldine, “Substituting red meat with insects in burgers: Estimating the public health impact using risk-benefit assessment,” Food and Chemical Toxicology, vol. 189, 2024.
S. Aprile, N. Baldino, O. Mileti, F. R. Lupi, and D. Gabriele, “Cricket isolates as ingredients to design protein foods: Functional, structural and interfacial properties,” Innovative Food Science and Emerging Technologies, vol. 102, Jun. 2025.
Cricket One, “Cricket protein applications and development," [Online]. https://www.cricketone.asia. [Accessed: Mar. 8, 2025].
G. Rocchetti, G. Leni, A. Rebecchi, R. Dordoni, G. Giuberti, and L. Lucini, “The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion” Food Chemistry, vol. 442, no. 1, Jun. 2024.
H. Pisettrakul, J. Saetang, P. Chalermchaiwat, and D. Sangteerakij, “Effects of wheat flour substitution with germinated brown rice flour and cricket powder on the chemical, physical, and sensory properties of chocolate muffins,” VRU Research and Development Journal Science and Technology. Vol. 20, no. 1, pp. 1-14. Jan.-Apr. 2025.
A. Chia, Y. Shou, N. M. Y. Wong, D. Cameron-Smith, X. Sim, R. M. Van Dam, and M. F.-F. Chong, "Complexity of consumer acceptance to alternative protein foods in a multiethnic Asian population: A comparison of plant-based meat alternatives, cultured meat, and insect-based products," Food Quality and Preference, vol. 114, p. 105102, May 2024
Euromonitor International, “Ready-to-eat meals in Thailand: Market analysis 2023,” [Online]. https://www.euromonitor.com. [Accessed: Jun. 24, 2025]
Chiang Mai Livestock Product Research and Development Centre, “Crickets and cricket farming,” [Online]. https://product.dld.go.th/webnew/index.php/th/. [Accessed: Sep. 4, 2022].
Y. Shen, S. Hong, Z. Du, M. Chao, T. O’Quinn, and Y. Li, “Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties,” LWT- Food Sciences and Technology, vol. 154, Jan. 2022.
AOAC. Official Methods of Analysis of the Association of Analytical Chemists.17th ed., Washington, D.C., U.S.A. 2019.
J. Kanjanarong and V. Plongbunjong, “Product Development of Ice Cream Fiber-Fortified from Pomelo Puree,” RMUTP Research Journal Science and Technology, vol. 18, no. 1, pp. 47-56, Jan.-Jun. 2024.
J. Burakorn, P. Pinthong, S. Kraisit, P. Plaichan, N. Siriwarin, and M. Aimkaew, “Development of Khanom Arlua Product using Wheat Flour Partially Substituted with Tubtim Chumphae Rice Flour,” KKU Science Journal, vol. 52, no. 2, pp. 170-181, 2024.
Y. Rbah, K. Belhaj, Y. Taaifi, A. Allay, R. Melhaoui, H. S. Caid, and A. Elamrani, “Nutritional Composition and Functional Properties of ‘Beldiya’ Hemp Seed and Oil: A Sustainable Local Resource from Northern Morocco for Health and Nutrition,” Journal of Oleo Science, vol. 74, no. 6, pp. 533-542, 2025.
T. Rongsuphan and S. Kajorncheappunngam, “Anthocyanin content, antibacterial activity and antioxidant capacity of purple corn cob extract via ultrasonic extraction,” Phranakhon Rajabhat Research Journal: Science and Technology, vol.14, no.1, pp. 47-61. Jan. – Jun. 2019.
P. Rueangsuksudand and W. Punnongwa, “Physicochemical Properties and Antioxidant Activity of Japanese Purple Sweet Potato Starch Modified by Acid and Heat Treatments,” Journal of Science and Technology, Ubon Ratchathani University, vol. 24, no 2, pp. 72-80, May.-Aug. 2022.
E. R. Jeyaraj, Y. Y. Lim, and W. S. Choo, “Antioxidant, cytotoxic, and antibacterial activities of Clitoria ternatea flower extracts and anthocyanin‑rich fraction,” Scientific Reports, vol. 12, 2022.
G. C. V. Gamage, Y. Y. Lim, and W. S. Choo, “Anthocyanins from Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications,” Frontiers in Plant Science, vol. 12, pp. 1-17, Dec. 2021.
X. Fu, Q. Wu, J. Wang, Y. Chen, G. Zhu, and Z. Zhu, “Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (Clitoria ternatea L.),” Molecules, vol. 26, no. 22, pp. 1-12, 2021.
K. Kungsuwan, K. Singh, S. Phetkao, and N. U. Ang, “Effects of pH and anthocyanin concentration on color and antioxidant activity of Clitoria ternatea extract,” Food and Applied Bioscience Journal, vol. 2, no. 1, pp. 31–46, Jan.-Apr. 2014.
C.-C. Chen, C. Lin, M.-H. Chen, and P.-Y. Chiang, "Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts," Foods, vol. 8, no. 9, p. 393, Sep. 2019.
G. Chandrajith, V. Gamage, Y.Y. Lim, and W. S. Choo, “Anthocyanins from Clitoria ternatea flower: biosynthesis, extraction, stability, antioxidant activity, and application,” Frontiers in Plant Science, vol. 12, Dec. 2021.
A. Osimani, V. Milanović, C. Garofalo, F. Cardinali, A. Roncolini, R. Sabbatini, F. D. Filippis, D. Ercolini, C. Gabucci, A. Petruzelli, F. Tonucci, F. Clementi, and L. Aquilanti, “Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR,” International Journal of Food Microbiology, vol. 276, pp. 54–62, Jul. 2018.
G. Sogari, D. Menozzi, and C. Mora, “Exploring young foodies’ knowledge and attitude regarding entomophagy: A qualitative study in Italy,” International Journal of Gastronomy and Food Science, vol. 7, pp. 16–19, Apr. 2017.
J. O.-Akullo, B. N. K.-Mokua, D. Nakimbugwe, J. Ng'ang'a, and J. Kinyuru, “Color, pH, microbiological, and sensory quality of crickets (Gryllus bimaculatus) flour preserved with ginger and garlic extracts,” Food Science & Nutrition, vol. 11, no. 6, pp. 2838–2851, Mar. 2023.
M. Bawa, S. Songsermpong, C. Kaewtapee, and W. Chanput, “Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket (Acheta domesticus) powder,” Journal of Food Processing and Preservation, vol.44, no.8, pp. 1-10, Jun 2020.
FAO, “Food drying and dehydration,” in Food Quality and Safety Systems: A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System, Rome: FAO, 2003. pp. 152–157.
H.-M. Kim, J.-N. Kim, J.-S. Kim, M.-Y. Jeong, E.-Y. Yun, J.-S. Hwang, and A.-J. Kim “Quality Characteristics of Patty Prepared with Mealworm Powder. The Korean Journal of Food and Nutrition,” vol. 28, no. 5, pp. 813-820, Oct. 2015.
E. Jung and N. Joo, “Optimization Processing and Quality Characteristics of Pork Patty Prepared with Soybean Oil,” The Korean Journal of Food and Nutrition, vol. 27, no. 2, pp. 256-266, Apr. 2014.
R. C. Megido, L. Sablon, M. Geuens, Y. Brostaux, T. Alabi, C. Blecker, D. Drugmand, E. Haubruge, and F. Francis, “Edible insects acceptance by Belgian consumers: Promising attitude for entomophagy development,” Journal of Sensory Studies, vol. 29, no. 1, pp. 14–20, 2014.
H. K. Nam, T. W. Kang, I.-W. Kim, R.-Y. Choi, H. W. Kim, and H. J. Park, “Physicochemical properties of cricket (Gryllus bimaculatus) gel fraction with soy protein isolate for 3D printing-based meat analogue,” Food Bioscience, vol. 53, 2023.
K. Kyriakopoulou, J. K. Keppler, and A. J. Goot, “Functionality of ingredients and additives in plant-based meat analogues,” Foods, vol. 10, no. 3, 2021.
L. Godschalk-Broers, G. Sala, and E. Scholten, "Meat Analogues: Relating Structure to Texture and Sensory Perception," Foods, vol. 11, no. 15, p. 2227, Jul. 2022.
Y. Jin, J. Tang, and S. S. Sablani, “Food component influence on water activity of low-moisture powders at elevated temperatures in connection with pathogen control,” LWT- Food Science and Technology, vol. 112, pp. 1–7, Sep. 2019.
K. Nakagawa, R. Chantanuson, P. Boonarsa, N. Seephua, and S. Siriamornpun, "Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique," Food Chemistry: X, vol. 22, p. 101402, Jun. 2024.
S. L. Khoo, K. Azlan, A. Tang, and H. Lim, “Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits,” Food Nutritional Research, vol. 61, no. 1, Aug. 2017.
