Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread

Abstract

In the present study, inclusion of mealworm (Tenebrio molitor L.) powder into bread doughs at 5 and 10% substitution level of soft wheat (Triticum aestivum L.) flour was tested to produce protein fortified breads. The addition of mealworm powder (MP) did not negatively affect the technological features of either doughs or breads. All the tested doughs showed the same leavening ability, whereas breads containing 5% MP showed the highest specific volume and the lowest firmness. An enrichment in protein content was observed in experimental breads where the highest values for this parameter were recorded in breads containing 10% MP. Breads fortified with 10% MP also exhibited a significant increase in the content of free amino acids, and especially in the following essential amino acids: tyrosine, methionine, isoleucine, and leucine. By contrast, no differences in nutritional quality of lipids were seen between fortified and control breads. Results of sensory analyses revealed that protein fortification of bread with MP significantly affected bread texture and overall liking, as well as crust colour, depending on the substitution level. Overall, proof of concept was provided for the inclusion of MP into bread doughs started with different leavening agents (sourdough and/or baker’s yeast), at 5 or 10% substitution level of soft wheat flour. Based on the Technology Readiness Level (TRL) scale, the proposed bread making technology can be situated at level 4 (validation in laboratory environment), thus suggesting that the production of breads with MP might easily be scaled up at industrial level. However, potential spoilage and safety issues that need to be further considered were highlighted.

Addition of Olive Pomace to Feeding Substrate Affects Growth Performance and Nutritional Value of Mealworm (Tenebrio Molitor L.) Larvae

“…UFAs (oleic and linoleic acids) were the most abundant in larvae lipids, while palmitic acid was the most representative SFA. FA composition of mealworm samples agreed with previously published data [5,[9][10][11][12]14,22,[25][26][27][28][29]. Significant differences were observed between the fat composition of larvae fed control substrates: mealworms grown on organic wheat flour (L1) exhibited higher oleic acid percentage and lower levels of PUFA (linoleic and α-linolenic acids) than larvae collected from middlings (L2), while lipids of larvae grown on feed S2 had the lowest percentages of oleic acid and the highest levels of PUFAs (linoleic and α-linolenic acids) and palmitic acid.…”

“…Protein hydrolysis was performed by treating feeding substrates and mealworm powders with 6 N HCl, at 110 • C for 24 h, under vacuum, in presence of 3 mM sarcosine as internal standard. For tryptophan determination, a basic hydrolysis was performed with 5 N NaOH, at 120 • C for 24 h. Details concerning derivatization of amino acids and HPLC separations were described in Roncolini et al [22].…”

Consumers’ Attitudes Facing Entomophagy: Polish Case Perspectives

“…In recent years, many products called "super foods" have appeared in the sector of the, so called, healthy food market. This specific group of products also includes edible insects, rich in easily digestible protein, unsaturated fatty acids, iron, and vitamin B 12 , at levels which are not available in any plant food [3,[7][8][9]. Schmidt et al (2019) [10] found that levels of vitamin B 12 were 1.08 µg/100 g for mealworm, 2.88 µg/100 g for cricket, 0.84 µg/100 g for grasshopper, and 13.2 µg/100 g for dry weight cockroach.…”

Insects as food and feed, a new emerging agricultural sector: a review

“…At the same time, it could add more essential amino acids to the diet and protein-enrichment of staple foods is considered a challenge for the food industry. When mealworms were added to bread (5 and 10% substitution of wheat), technological features were not affected, and the protein content was enriched (Roncolini et al, 2019). Of course, this would only be environmentally beneficial if people for this reason would consume less meat.…”