Paper Title
Application of Cricket Flour as a Replacement for Wheat Flour in Breadsticks

Abstract
Crickets, known for their high protein content, have gained attention as a promising option for farming and human consumption. They are now available in various forms, including fresh, frozen, and as cricket flour or powder. The effect of substituting wheat flour with cricket flour derived from field crickets (Gryllus bimaculatus) on the quality and protein content of breadsticks was evaluated. The results revealed that cricket flour (CF) is a rich protein source, containing 60.63% protein. Replacing 10% of wheat flour with full-fat cricket flour yielded the optimal level, with the resulting breadsticks containing 21.34% protein, compared to 14.74% in those made without cricket flour. The study also showed that incorporating cricket flour significantly affected the breadsticks' physical characteristics, such as color and texture, leading to darker, less cohesive products with more pronounced red and yellow hues. Higher concentrations of cricket flour resulted in a noticeable reduction in crispiness. Breadsticks with 10% cricket flour achieved the highest sensory acceptance scores, while further increasing the cricket flour content lowered overall acceptance ratings. These findings indicate that although adding more cricket flour can boost nutritional value, it also alters sensory qualities, highlighting the need for a balanced approach to achieve optimal quality and consumer satisfaction in protein-enriched breadsticks. The results of this study can guide the development of food products using cricket-based ingredients, providing an alternative protein source that is suitable for human consumption and potentially enhancing global food and nutrition security. Keywords - Cricket flour, Breadsticks, Wheat flour substitution, Gryllus bimaculatus, Alternative protein source