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Dr. Adriana Lobacz

Leading speaker in Nutrition 2020 - Dr. Adriana Lobacz
Dr. Adriana Lobacz
University of Warmia and Mazury in Olsztyn, Poland
Title : Application of cricket flour (Acheta domesticus) in yoghurt production


One of the most valuable from a nutritional point of view alternative source of protein are edible insects. Their amino acid composition is the most similar to animal proteins traditionally consumed in the diet, and the protein itself has a high degree of digestibility. In addition, edible insects are a source of peptides with antioxidant properties. Apart from the nutritional and health benefits that have been discussed in previous chapters, one of the most important advantages of insects' breeding is environmental protection. Comparing it to the livestock farms, insects' breeding has definitely lower consumption of fodder and water. Despite high nutritional value, the consumption of insect-based food products is still low. It is probably caused by the general non-acceptance for this type of food by consumer in EU countries. Therefore, they should be gradually introduced to the market, starting with a powdered form.

The aim of the study was to assess the effect of different amounts of cricket powder addition (0.0%, 1.0%, 2.5% and 4.0%) on the properties of yogurt. Physicochemical (titratable acidity, pH values, syneresis rate, whey syneresis, water holding capacity and extent of hydration of proteins) and microbiological analysis was performed during the shelf-life studies (4oC/21days) of yogurt. Moreover, a sensory analysis was carried out, during which the necessity of using additives and determination of their quantity was examined.

Based on the performed analyzes, it was found that yogurts with cricket flour were characterized by appropriate pH value, as well as by typical for yoghurt results of titratable acidity. However, the addition of cricket affected syneresis in terms of increased amount of whey secreted. The storage time had an effect on lowering the pH and increasing the rate of syneresis and titratable acidity depending on tested yogurt .The obtained microbiological analysis results showed that the addition of cricket flour did not affect the behavior of microflora in yogurt. Sensory studies have shown that it is necessary to use fruit additives to camouflage the intense flavor and smell of crickets. The most highly apprised were yogurts with cricket flour in the content of 1%, with the addition of both blueberries and strawberries gel.


Dr. Adriana Lobacz studied Dairy Technology at the University of Warmia and Mazury (UWM) in Olsztyn, Poland and graduated as MSc in 2005. During her PhD studies she focused on food safety and predictive modelling and joined the research group of Prof. Baranyi at the Institute of Food Research in Norwich (UK). She received her PhD degree in 2010 at UWM in Olsztyn. She obtained the position of an Assisstant Professor at the UWM. She has published more than 50 research articles in SCI(E) journals.