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Open AccessArticle
The Impact of Freeze-Dried Tenebrio molitor Larvae on the Quality, Safety Parameters, and Sensory Acceptability of Wheat Bread
by
Agnė Jankauskienė
Agnė Jankauskienė 1,*
,
Aistė Kabašinskienė
Aistė Kabašinskienė 1,*,
Dominykas Aleknavičius
Dominykas Aleknavičius 2
,
Sandra Kiseliovienė
Sandra Kiseliovienė 3
,
Sigita Kerzienė
Sigita Kerzienė 4,
Vytautė Starkutė
Vytautė Starkutė 1,5,
Elena Bartkienė
Elena Bartkienė 1,5
,
Monika Zimkaitė
Monika Zimkaitė 1,
Ignė Juknienė
Ignė Juknienė 1
and
Paulina Zavistanavičiūtė
Paulina Zavistanavičiūtė 1,5
1
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
2
Divaks, Private Limited Company (UAB), Vinco Kudirkos g. 22-12, LT-01113 Vilnius, Lithuania
3
Food Institute, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania
4
Department of Physics, Mathematics and Biophysics, Lithuanian University of Health Sciences, Veterinary Academy, Tilzes St. 18, LT-47181 Kaunas, Lithuania
5
Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
*
Authors to whom correspondence should be addressed.
Insects 2024, 15(8), 603; https://doi.org/10.3390/insects15080603 (registering DOI)
Submission received: 24 July 2024
/
Revised: 3 August 2024
/
Accepted: 8 August 2024
/
Published: 10 August 2024
Simple Summary
In this study, we investigated the impact of incorporating freeze-dried mealworm larvae powder (Tenebrio molitor) into wheat bread on its quality, nutritional value, and consumer acceptance. Mealworms represent a sustainable protein source that can enhance the nutritional profile of foods. Bread was prepared with varying concentrations of mealworm powder (5%, 10%, and 15%), which significantly increased the bread's protein and fat content, particularly in terms of essential amino acids and beneficial fatty acids. However, higher levels of mealworm powder also resulted in darker bread and decreased consumer acceptance, as the altered taste and texture were perceived less favourably. This study emphasizes that while mealworm powder can enhance the nutritional value of bread, it is crucial to balance these benefits with sensory qualities to maintain consumer appeal. The findings suggest that mealworm powder could be a valuable ingredient for producing nutritionally enriched bread, provided that consumer preferences are carefully considered. This research contributes to the growing body of literature on the use of insects as sustainable food ingredients.
Abstract
The research context involves analyzing the potential benefits derived from integrating insect protein into everyday food items. Utilizing methods consistent with established food science protocols, wheat bread was prepared with variations of 0%, 5%, 10%, and 15% Tenebrio molitor larvae powder, derived from larvae cultivated on brewery spent grain. A substrate selected for its superior nutritional content and a substrate with agar–agar gels were used. The tests included basic bread tests; sugar, acrylamide, amino, and fatty acid (FA) tests; and sensory acceptability. The results have shown that the acrylamide levels in bread with larvae remained below harmful thresholds, suggesting that using T. molitor can be a safe alternative protein source. The incorporation of powdered T. molitor larvae (p-TMLs) into bread was observed to increase certain sugar levels, such as glucose, particularly at higher larval concentrations. The addition of T. molitor significantly raised the protein and fat levels in bread. The inclusion of larvae enriched the bread with essential amino acids, enhancing the nutritional value of the bread significantly. The FA profile of the bread was altered by the inclusion of p-TMLs, increasing the levels of monounsaturated FAs. Despite the nutritional benefits, higher concentrations of larvae decreased the sensory acceptability of the bread. This suggests that there is a balance to be found between enhancing the nutritional content and maintaining consumer appeal. These findings highlight the potential for using p-TMLs as a sustainable, nutritious ingredient in bread making, although the sensory qualities at higher concentrations might limit consumer acceptance.
Share and Cite
MDPI and ACS Style
Jankauskienė, A.; Kabašinskienė, A.; Aleknavičius, D.; Kiseliovienė, S.; Kerzienė, S.; Starkutė, V.; Bartkienė, E.; Zimkaitė, M.; Juknienė, I.; Zavistanavičiūtė, P.
The Impact of Freeze-Dried Tenebrio molitor Larvae on the Quality, Safety Parameters, and Sensory Acceptability of Wheat Bread. Insects 2024, 15, 603.
https://doi.org/10.3390/insects15080603
AMA Style
Jankauskienė A, Kabašinskienė A, Aleknavičius D, Kiseliovienė S, Kerzienė S, Starkutė V, Bartkienė E, Zimkaitė M, Juknienė I, Zavistanavičiūtė P.
The Impact of Freeze-Dried Tenebrio molitor Larvae on the Quality, Safety Parameters, and Sensory Acceptability of Wheat Bread. Insects. 2024; 15(8):603.
https://doi.org/10.3390/insects15080603
Chicago/Turabian Style
Jankauskienė, Agnė, Aistė Kabašinskienė, Dominykas Aleknavičius, Sandra Kiseliovienė, Sigita Kerzienė, Vytautė Starkutė, Elena Bartkienė, Monika Zimkaitė, Ignė Juknienė, and Paulina Zavistanavičiūtė.
2024. "The Impact of Freeze-Dried Tenebrio molitor Larvae on the Quality, Safety Parameters, and Sensory Acceptability of Wheat Bread" Insects 15, no. 8: 603.
https://doi.org/10.3390/insects15080603
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