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Development of Healthy Protein-Rich Crackers Using Tenebrio molitor Flour
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Orientador(es)
Resumo(s)
Entomophagy is still a widespread practice in Africa and Asia, although it is declining
due to the westernization of diets. Today, the issue of its rehabilitation is underway; indeed, the
nutritional economic and ecological stakes of this consumption are strategic. It can be considered an
important way to face the scarcity of natural resources, environmental pressures due to the increasing
world population, and demand for protein. Tenebrio molitor larvae flour was recently approved by
the European Food Safety Authority (EFSA) as a novel food. The aim of the present work was to
create protein-rich healthy cracker from insect flour, achieving the claim “source of protein” with a
target market focused on the healthy products for consumption on the go. Contents of T. molitor flour
from 2 to 20% (%w/w) were tested, using a previously optimized formulation and the comparison in
terms of nutritional, physical, and sensory properties with a standard formulation was performed.
T. molitor incorporation allowed an improvement in the nutritional profile of snacks, through an
increase of 15% in protein content and an enrichment in minerals (namely potassium, phosphorus,
copper, and zinc). The crackers containing a 6% of insect flour were the most appreciated by the
panelists. The incorporation of T. molitor induced a reduction in firmness and an increase in crispness,
resulting from the impact of the protein on the structure. This aspect has a positive impact with
respect of the acceptance of snacks—70% of the panelists consider the possibility to buy the crackers
with 6% enrichment. A darkening of the samples with the increase in the incorporation of T. molitor
flour was also observed, accompanied by a reduction of about 20% of the L* values. Globally, insect
protein can play an important role in redesigning food diets, making them more sustainable, with
less environmental impact and equally balanced
Descrição
Palavras-chave
crackers Tenebrio molitor insects physical properties antioxidants phenolics proteins sensory analysis
Contexto Educativo
Citação
Djouadi, A.; Sales, J.R.; Carvalho, M.O.; Raymundo, A. Development of Healthy Protein-Rich Crackers Using Tenebrio molitor Flour. Foods 2022, 11, 702
Editora
MDPI