Abstract
This study investigated the impact of cricket powder (CP) incorporation on the structural and mechanical properties of soy protein isolate (SPI) extrudates. The physicochemical properties of CP, rheological properties of SPI-CP blends and their potential structuring properties were evaluated. The results showed that CP had a high protein content (72.10 ± 0.61%) and a notable amount of dietary fiber. Rheological analysis revealed that the complex modulus (G∗) of SPI-CP blends decreased over time at 140 °C, with the rate of decrease accelerating with higher CP content. Structural and mechanical analysis indicated that the addition of CP enhanced anisotropic structure formation, with optimal anisotropy observed at 10% CP, while higher concentrations reduced mechanical strength and coherence due to the presence of insoluble components and the formation of large cracks. Flavor analysis showed that CP contributed pyrazines and ethers, imparting a desirable burnt and baked flavor to the extrudates. These findings suggested that CP can be effectively used to improve the textural properties and flavor of SPI-based extrudates at optimal concentrations. However, excessive CP incorporation can compromise structural integrity.