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The authors want to thank the Centro de Cooperacion al Desarrollo, Universitat Politecnica de Valencia for their financial support throughout the ADSIDEO 2018-2020 projects and acknowledge the Erasmus+ placement grant given to L.R. Moreover, authors L.R. and L.M.C acknowledge support to GreenUPorto by the Fundacao para a Ciencia e a Tecnologia, within the scope of UIDB/05748/2020 and UIDP/05748/2020.

Impact on the Sustainable Development Goals (SDGs)

Analysis of institutional authors

García-Segovia, PAuthorMartínez-Monzó, JAuthorIgual, MCorresponding Author

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October 11, 2024
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Effect of the house cricket (Acheta domesticus) inclusion and process temperature on extrudate snack properties

Publicated to:Journal Of Insects As Food And Feed. 7 (7): 1117-1129 - 2021-01-01 7(7), DOI: 10.3920/JIFF2020.0126

Authors: Ribeiro, L; Cunha, L M; Garcia-Segovia, P; Martinez-Monzo, J; Igual, M

Affiliations

GreenUPorto, Rua Campo Alegre S-N, P-4169007 Porto, Portugal - Author
Univ Politecn Valencia, Food Technol Dept, Food Invest & Innovat Grp, Camino Vera S-N, Valencia 46022, Spain - Author
Univ Porto, Fac Ciencias, Geosci Environm & Spatial Planning Dept, Rua Campo Alegre S-N, P-4169007 Porto, Portugal - Author

Abstract

The demand for healthy, satiating, and convenient products is growing, with ready-to-eat expanded snacks being the preferred. These are produced made by extrusion, which is a versatile and efficient technology, with an immense potential to develop new food products. In addition to satisfy consumer requests, it is interesting to add alternative protein sources to these products, such as insects that have nutritional benefits and ecological advantages. The aim of this work is to evaluate the effect of extrusion temperature and enrichment with house cricket (Acheta domesticus) on properties of extruded snacks. Extrudates were produced with a single-screw extruder at two barrel temperatures (165 and 175 degrees C), formulated with corn flour and house cricket powder in mass ratios, 100:0, 95:5, 90:10, and 85:15. Water content, water activity, expansion, porosity, water absorption, water solubility indices; swelling index and hygroscopicity; colour, texture, protein content, in vitro digestibility, and protein bioaccessibility were measured. The results suggest that incorporating edible insects in extruded snacks can be a good alternative to the snacks on the market, since they maintain the appropriate physicochemical characteristics, especially when formulated at low temperatures. Further, they improve the protein content, with the recommended percentage use of 5 and 10% of house cricket, for the formulation of snacks with extrusion at 165 degrees C.

Keywords

Barrel temperatureChemical-propertiesDietary fiberEdible insectsExpansionExtrudatesFooGood health and well-beingIn vitro digestibilitIn vitro digestibilityIn-vitro bioaccessibilityInsectsMeat analogsMoisture extrusionPhysical-propertiesPhysicochemical propertiesTexture

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Journal Of Insects As Food And Feed due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2021, it was in position 5/100, thus managing to position itself as a Q1 (Primer Cuartil), in the category Entomology. Notably, the journal is positioned above the 90th percentile.

From a relative perspective, and based on the normalized impact indicator calculated from World Citations provided by WoS (ESI, Clarivate), it yields a value for the citation normalization relative to the expected citation rate of: 1.5. This indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: ESI Nov 14, 2024)

This information is reinforced by other indicators of the same type, which, although dynamic over time and dependent on the set of average global citations at the time of their calculation, consistently position the work at some point among the top 50% most cited in its field:

  • Field Citation Ratio (FCR) from Dimensions: 1.93 (source consulted: Dimensions Jul 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-07-05, the following number of citations:

  • WoS: 12
  • Scopus: 10

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-07-05:

  • The use, from an academic perspective evidenced by the Altmetric agency indicator referring to aggregations made by the personal bibliographic manager Mendeley, gives us a total of: 39.
  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 39 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

  • The Total Score from Altmetric: 0.5.
  • The number of mentions on the social network X (formerly Twitter): 1 (Altmetric).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

Continuing with the social impact of the work, it is important to emphasize that, due to its content, it can be assigned to the area of interest of ODS 3 - Ensure healthy lives and promote well-being for all at all ages, with a probability of 0% according to the mBERT algorithm developed by Aurora University.

Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Portugal.

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: Last Author (Igual Ramo, Marta).

the author responsible for correspondence tasks has been Igual Ramo, Marta.