The research project titled “Concentrate Protein Extraction from Cricket Powder by Ultrasound Technique for Healthy Extruded Pasta Products,” led by Associate Professor Dr. Supasit Chuklin, focuses on utilizing innovative methods to enhance the nutritional profile of extruded pasta

15 Dec 2023

Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Mrs. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak

Evidence Date: during 2023 Jan-Dec

Related SDGs:

Related Indicators: 2.3.4

Details:

The research project titled “Concentrate Protein Extraction from Cricket Powder by Ultrasound Technique for Healthy Extruded Pasta Products,” led by Associate Professor Dr. Supasit Chuklin, focuses on utilizing innovative methods to enhance the nutritional profile of extruded pasta. This study aims to extract concentrated protein from cricket powder using ultrasound technology, which is known for its efficiency in improving extraction rates while maintaining the integrity of the nutrients. By incorporating cricket protein, a sustainable and high-quality source of protein, the project seeks to develop a healthier alternative to traditional pasta products. This research not only emphasizes the benefits of entomophagy (the consumption of insects) but also aims to promote awareness of alternative protein sources that can contribute to improved health and nutrition. The project reflects a growing trend in the food industry towards innovative and sustainable practices, addressing issues such as food security and environmental sustainability. By developing pasta products enriched with cricket protein, the team hopes to provide consumers with nutritious options that align with modern dietary preferences and health-conscious lifestyles.