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Integration of Tenebrio molitor and sour cherries in biscuits: formulation, nutritional value, safety, digestion and shelf-life evaluation
in Journal of Insects as Food and FeedBIOGESTâSITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1a (Tecnopolo di Reggio Emilia), 42124 Reggio Emilia, Italy
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Abstract
Tenebrio molitor (mealworm) has emerged as a sustainable protein source for baked goods, but its effects on texture, digestibility, safety (acrylamide formation) and sensory quality over time in sweet bakery products remain insufficiently explored. This study aimed to develop a novel, protein-enriched biscuit formulation by partially replacing wheat flour with T. molitor powder (5% (w/w) and 10% (w/w)) and incorporating freeze-dried sour cherry powder to enhance sensory appeal and moisture retention. A multidisciplinary assessment was conducted, including proximate analysis, acrylamide determination, in vitro digestion to evaluate protein bioaccessibility, textural parameters and an accelerated shelf-life study (through sensory analysis). Results demonstrated that T. molitor incorporation significantly increased protein content (28.57 and 51.95% in biscuits with 5 (w/w) and 10% (w/w) T. molitor powder, respectively), as well as Protein/Carbohydrate ratio and the Protein/Fat ratio, while reducing biscuit breaking resistance and, in turn, improving biscuit friability. Acrylamide levels remained below regulatory limits (â¤30 μg/kg), while partial wheat flour substitution with T. molitor powder improved protein digestibility. Notably, biscuits with 10% (w/w) T. molitor showed reduced hardness and maintained good sensory stability during storage. Overall, these results support the technological feasibility and industrial potential of T. molitor as a sustainable protein ingredient in bakery products.
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| Insgesamt | Letzte 365 Tage | In den letzten 30 Tagen | |
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Integration of Tenebrio molitor and sour cherries in biscuits: formulation, nutritional value, safety, digestion and shelf-life evaluation
in Journal of Insects as Food and FeedBIOGESTâSITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1a (Tecnopolo di Reggio Emilia), 42124 Reggio Emilia, Italy
Search for other papers by E. Lo Faro in
Current site
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PubMed
BIOGESTâSITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1a (Tecnopolo di Reggio Emilia), 42124 Reggio Emilia, Italy
Search for other papers by F. Masino in
Current site
Google Scholar
PubMed
BIOGESTâSITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1a (Tecnopolo di Reggio Emilia), 42124 Reggio Emilia, Italy
Search for other papers by G. Montevecchi in
Current site
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PubMed
Search for other papers by A. Cattivelli in
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PubMed
BIOGESTâSITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1a (Tecnopolo di Reggio Emilia), 42124 Reggio Emilia, Italy
Search for other papers by D. Tagliazucchi in
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BIOGESTâSITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1a (Tecnopolo di Reggio Emilia), 42124 Reggio Emilia, Italy
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Abstract
Tenebrio molitor (mealworm) has emerged as a sustainable protein source for baked goods, but its effects on texture, digestibility, safety (acrylamide formation) and sensory quality over time in sweet bakery products remain insufficiently explored. This study aimed to develop a novel, protein-enriched biscuit formulation by partially replacing wheat flour with T. molitor powder (5% (w/w) and 10% (w/w)) and incorporating freeze-dried sour cherry powder to enhance sensory appeal and moisture retention. A multidisciplinary assessment was conducted, including proximate analysis, acrylamide determination, in vitro digestion to evaluate protein bioaccessibility, textural parameters and an accelerated shelf-life study (through sensory analysis). Results demonstrated that T. molitor incorporation significantly increased protein content (28.57 and 51.95% in biscuits with 5 (w/w) and 10% (w/w) T. molitor powder, respectively), as well as Protein/Carbohydrate ratio and the Protein/Fat ratio, while reducing biscuit breaking resistance and, in turn, improving biscuit friability. Acrylamide levels remained below regulatory limits (â¤30 μg/kg), while partial wheat flour substitution with T. molitor powder improved protein digestibility. Notably, biscuits with 10% (w/w) T. molitor showed reduced hardness and maintained good sensory stability during storage. Overall, these results support the technological feasibility and industrial potential of T. molitor as a sustainable protein ingredient in bakery products.
| Insgesamt | Letzte 365 Tage | In den letzten 30 Tagen | |
|---|---|---|---|
| Aufrufe von Kurzbeschreibungen | 47 | 47 | 47 |
| Gesamttextansichten | 7 | 7 | 7 |
| PDF-Downloads | 15 | 15 | 15 |
