ORCID

Abstract

Insect proteins, especially from Tenebrio molitor (TM), are emerging as sustainable alternatives to conventional proteins. This study aimed to design and evaluate TM-enriched food formulations for individuals with increased protein needs, assessing their nutritional, physicochemical, and sensory properties, and exploring feasibility. Two sensory evaluations were conducted using the Check-All-That-Apply (CATA) method. The first (CATA1) assessed the direct incorporation of TM powder (32 g/100 g) into a pasteurized dairy product (D) with hazelnut (DTM1H), hazelnut–vanilla (DTM1HV), or vanilla (DTM1V) aroma. DTM1HV reached 52.4% acceptability. The second (CATA2) evaluated brownies with three formulations: D and TM powder (BDTM1), TM powder (BTM1), and TM powder and TM protein hydrolysate (BTM2). Hydrolysate-based formulation had a significantly higher protein-to-lipid ratio, offering a better nutritional profile than those with only TM powder. Physicochemical analysis showed BTM2 improved cohesiveness and elasticity (p < 0.05), while higher TM powder (BTM1) increased hardness and bitterness (p < 0.05). In BTM2, bitterness suppressed sweetness and reduced liking (p < 0.05). Correlation analysis showed strong positive associations between crumb and crust color acceptability (r = 0.72–0.80), and between sponginess in hand and in mouth (r = 0.65–0.91). Sweetness also correlated positively with global aspect (r = 0.53–0.67). These findings support that hazelnut–vanilla aroma enhances dairy product acceptability, while TM protein hydrolysate contributes to improved nutritional and sensory profiles in high-protein formulations.

Publication Date

2025-10-30

Publication Title

Food Science and Nutrition

Volume

13

Issue

11

Acceptance Date

2025-08-31

Deposit Date

2025-11-14

Keywords

alternative proteins, consumer acceptance, edible insects, novel foods, sensory profile, Tenebrio molitor

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