Impact of Cirina butyrospermi treated with ultrasound and boiling,and effect of baking temperature on some quality attributes of rice cookies

Abstract

As consumer demand for nutritious snacks rises, rice cookies are gaining attention for their gluten-free nutrient profile, and ultrasound-assisted treatment has emerged as a promising nonthermal alternative for nutrient retention of food ingredients. Edible insects, such as Cirina butyrospermi treated with ultrasound could offer a promising approach to developing nutrient-rich ingredients for food supplementation. This study evaluated the effects of different treatment methods (ultrasonic treatment, boiling treatment, and partial boiling-partial ultrasonic treatment) on C. butyrospermi and baking temperatures (120 °C, 140 °C, and 160 °C) on some quality attributes (spread ratio (SR), thickness, protein content, mineral composition (calcium, zinc, and iron), and in vitro protein digestibility) of rice cookies. The results revealed that treatment methods significantly influenced the cookies’ quality attributes. Boiling treatment enhanced in vitro protein digestibility, while ultrasound treatment resulted in higher protein and mineral content. The effects of these processing conditions varied, with protein content ranging from 18.01% to 20.47%, SR (5.63–6.26), thickness (0.90–1.00 cm), in vitro protein digestibility (83.65–90.54%), calcium (46.19–58.63 mg/100 g), zinc (8.26–10.53 mg/100 g), and iron (3.68–4.86 mg/100 g). The optimum processing conditions are ultrasound treatment and a baking temperature of 148 °C, which produced rice cookies with superior protein content, enhanced digestibility, and higher essential mineral levels. This study highlights the treatment potential of C. butyrospermi in functional cookie development, paving the way for sustainable and nutrient-rich food innovations.