Insect proteins : characterisation and development of meat analogues : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand. EMBARGOED until 1 March 2027.

Abstract

Insect proteins are under constant exploration by researchers as a sustainable protein source to fulfil the rising needs of dietary proteins. Commercial insect powders are a rich source of protein having crude protein content up to 70 % on dry weight basis, which is equivalent to plant protein concentrates. In this study, commercially produced cricket powder was characterised for nutritional and functional attributes and further investigated for its ability to produce fibrous meat analogues when blended with plant proteins using a pilot-scale process. The specific objectives of current study were i) To determine nutritional value and functionality of commercial cricket powders; ii) To standardise a formulation using cricket powder and plant proteins blends for a pilot- scale process for producing meat analogues.--Shortened abstract