Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects

Kowalski, S.; Mikulec, Anna; Mickowska, Barbara; Skotnicka, Magdalena; Mazurek, Aleksandra

doi:10.1016/j.lwt.2022.113220

Cited by 54 publications

(41 citation statements)

References 26 publications

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“…Scientific publications on product development mostly present the enrichment of different cereal-based products with insect powder, e.g. breads ( Kowalski et al, 2022 ), dry pasta, biscuits ( Ayensu et al, 2019 , Biró et al, 2020 ), extruded snacks and crackers ( Azzollini et al, 2018 , García-Segovia et al, 2020 , Ardoin et al, 2021 ) as well as a bakery product made with oils extracted from insects ( Cheseto et al, 2020 ). Meat products and meat analogues containing insects have also been developed ( Scholliers et al, 2020 , Smetana et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Analysis of wheat flour-insect powder mixtures based on their near infrared spectra

et al. 2022

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Section: Introductionmentioning

confidence: 99%

Analysis of wheat flour-insect powder mixtures based on their near infrared spectra

et al. 2022

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“…It has been estimated that, across the globe, at least 2 billion people depend on eating insects for their diet, with consumer interest in insect-based foods steadily increasing. In this regard, many different types of edible insects were successfully used for the production of fortified flour-based foods, including breads [ 3 , 4 ], cookies [ 5 ], pasta [ 6 ], and chips [ 7 ]. Insect industrialization is on the rise, showing great potential for application across a variety of sectors such as agriculture, forestry, and many others [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…In 2021, the European Food Safety Authority issued a positive scientific opinion on the safety of dried yellow mealworm ( T. molitor ) as a novel food, according to Regulation (EU) 2015/2283 [ 9 ]. Powder from the mealworm larva can provide up to 50% protein and up to 28% fats that include essential amino and fatty acids [ 4 , 10 ]. The use of mealworm larva powder in bakery products not only enriches baked goods with healthy proteins, but also improves the quality of the proteins as well as sensory properties of the goods.…”

Section: Introductionmentioning

confidence: 99%

“…Roncolini et al [ 3 ] substituted mealworm ( T. molitor ) powder into bread doughs at 5 and 10% amounts in replace of wheat flour and found that the addition of mealworm powder did not negatively affect the technological features of either doughs or breads. Kowalski et al [ 4 ] studied the effect of four kinds of insect flour on bread supplementation and found that 10% insect powder increases the amino acid score for lysine from 40% to almost 70%, compared to traditional wheat bread. These studies have revealed that edible insects, ground into powder such as mealworm powder, are both viable and beneficial options for use in bakery products.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties

Xie¹,

Yuan²,

Fu³

et al. 2022

Foods

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Mealworm (Tenebrio molitor L.) is a type of edible insect rich in protein that has become popular as a protein-alternative ingredient in flour-based products to improve the nutritional properties of baking products. The mealworm powder substitution affected the pasting, farinograph, extensograph properties of wheat flour and the texture, nutritional, and sensory properties of the resulting soda biscuit. The pasting parameters (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity) and the water absorption decreased with the increased mealworm powder substitution level, which was ascribed to the dilution effect of mealworm powder. The farinograph parameters remained similar up to 15% substitution level. The extensograph results showed that mealworm powder substitution decreased the elastic properties of wheat dough as indicated by the consistently decreased extensibility, stretching energy, and stretching resistance, resulting in a significantly decreased baking expansion ratio of the soda biscuit. The protein, lipid, and dietary fiber content of the biscuits increased accordingly with the increased mealworm powder substitution level. The protein content of the soda biscuit was gradually increased from 9.13/100 g for the control (M0) to 16.0/100 g for that supplemented with 20% mealworm powder (M20), accompanied with the significantly increased essential amino acid content. Meanwhile, the fat and dietary fiber content of M20 exhibited 20.5 and 21.7% increase compared to those of M0. The score of the sensory attributes showed no significant difference up to 15% substitution level. The results demonstrated the 15% mealworm powder substitution level would not significantly affect the farinograph property, microstructure of wheat dough, and sensory acceptability.

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“…Recently, many studies have been focusing on designing products containing insects and examining their properties. The most commonly enriched products include bakery products [ 26 , 27 , 28 , 29 , 30 , 31 ], pasta [ 32 , 33 , 34 , 35 ], meat products, including burgers [ 36 , 37 , 38 ], and sweets [ 39 , 40 , 41 , 42 ].…”

Section: Introductionmentioning

confidence: 99%

Satiety of Edible Insect-Based Food Products as a Component of Body Weight Control

et al. 2022

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Among the many aspects determining the nutritional potential of insect-based foods, research into the satiating potential of foods is an important starting point in the design of new functional foods, including those based on edible insects. The aim of this study was to assess the satiating value of products with the addition of freeze-dried insect flour. The test material included wheat pancakes in which corresponding proportions of wheat flour were substituted with 10% Mw, 0% Mw, and 30% Mw of flour from freeze-dried Tenebrio molitor, 10% Bw, 20% Bw, and 30% Bw of flour from Alphitobius diaperinus, and 10% Cr, 20% Cr, and 30% Cr of flour from Acheta domesticus. The study included the characterisation of physico-chemical properties and their effect on the satiating potential of the analysed pancakes. A total of 71 healthy volunteers (n = 39 women, n = 32 men) with no food phobias were qualified for the study. Each subject rated the level of hunger and satiety before and after ingestion at 30 min intervals over the subsequent 180 min on two separate graphical scales. The rating was done on an unstructured 100 mm visual analogue scale (VAS). A portion intended for testing had a value of 240 kcal. The highest average satiety values were noted for the pancakes with an addition of 30% Alphitobius diaperinus (Bw) and with the addition of 20% and 30% addition of Acheta domesticus flour (Cr). The Tenebrio molitor-based products were the least satiating. However, the largest addition of 30% of an insect flour for each variant considerably increased the satiating potential as compared to the control sample. Satiety was influenced the most by the protein content in the test wheat pancakes. The results support the idea of a possible usage of insect-based food products in the composition of obesity treatment diets, carbohydrate-limiting diets, and as alternative sources of protein.

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Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects

Cited by 54 publications

References 26 publications

Analysis of wheat flour-insect powder mixtures based on their near infrared spectra

Analysis of wheat flour-insect powder mixtures based on their near infrared spectra

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties

Satiety of Edible Insect-Based Food Products as a Component of Body Weight Control

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