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<p>In the food industry, edible insects represent an innovative protein source. However, new protein sources and the development of insect-based products are particularly important in countries with minimal tradition of insect consumption. Therefore, the physicochemical properties and fatty acid profiles of <i>Chrysodeixis includens</i>, a potential new edible insect were investigated in comparison with <i>Tenebrio molitor</i>, which is commonly used as food. Moreover, cookies containing both whole and ground <i>T. molitor</i>, were characterized in terms of protein and fat content, sensory analysis, and acceptance index. Finally, the physicochemical properties and sensory acceptability of cookies prepared with varying proportions of ground <i>T. molitor</i> was tested through a sensory panelist with a small group of Brazilian consumers. <i>Chrysodeixis includens</i> exhibited a 22.33% higher protein content than <i>T. molitor,</i> along with a more favorable n6/n3 ratio. Cookies containing whole mealworms and cookies containing ground <i>T. molitor</i> increased the protein and fat content by 42 and 63% compared to cookies without the insect. Consumers showed a preference for cookies containing 22.5% ground <i>T. molitor</i>, followed by those with 30% and 0%, respectively. Cookies with 15% ground mealworm were less preferred, despite achieving a favorable overall rating of 3.93 on a 1–5 hedonic scale. Our findings suggest that <i>C. includens</i> may be used as an alternative protein source, and cookies containing ground yellow mealworms are well accepted among the Brazilian panel. Furthermore, incorporating 22.5% ground <i>T. molitor</i> as a wheat flour substitute in cookies does not negatively impact consumer acceptance.</p> Graphical Abstract <p></p>

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Chrysodeixis includens as a potential source of protein and acceptance of cookies containing Tenebrio molitor

  • 期刊论文

  • 发表日期：

    2025年3月22日

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  • Neila Silvia Pereira dos Santos Richards,
  • Joice Aline Freiberg,
  • Igor Sulzbacher Schardong,
  • Matheus Abraão Piovesan Pedroso,
  • Maximiliano Segundo Escalona Jiménez

摘要

In the food industry, edible insects represent an innovative protein source. However, new protein sources and the development of insect-based products are particularly important in countries with minimal tradition of insect consumption. Therefore, the physicochemical properties and fatty acid profiles of Chrysodeixis includens, a potential new edible insect were investigated in comparison with Tenebrio molitor, which is commonly used as food. Moreover, cookies containing both whole and ground T. molitor, were characterized in terms of protein and fat content, sensory analysis, and acceptance index. Finally, the physicochemical properties and sensory acceptability of cookies prepared with varying proportions of ground T. molitor was tested through a sensory panelist with a small group of Brazilian consumers. Chrysodeixis includens exhibited a 22.33% higher protein content than T. molitor, along with a more favorable n6/n3 ratio. Cookies containing whole mealworms and cookies containing ground T. molitor increased the protein and fat content by 42 and 63% compared to cookies without the insect. Consumers showed a preference for cookies containing 22.5% ground T. molitor, followed by those with 30% and 0%, respectively. Cookies with 15% ground mealworm were less preferred, despite achieving a favorable overall rating of 3.93 on a 1–5 hedonic scale. Our findings suggest that C. includens may be used as an alternative protein source, and cookies containing ground yellow mealworms are well accepted among the Brazilian panel. Furthermore, incorporating 22.5% ground T. molitor as a wheat flour substitute in cookies does not negatively impact consumer acceptance.

Graphical Abstract