Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (Acheta domesticus) Flour Using Hydrocolloids by an I-Optimal Design
The fortification of food with edible insect flour can improve its nutrition profile, but also affect its techno-functional characteristics.In this study, an I-optimal design was applied to improve the rheological and textural properties of wheat flour chapatti containing 10% cricket (Acheta domesticus) flour.More specifically, the impact and optim