Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder

Abstract

Six types of nut-based bars with the addition of edible insect flour were obtained. Flours made from three different insects (Tenebrio molitor L., Acheta domesticus L., Alphitobius diaperinus P.) were used at two different additive levels (15% and 30%) in relation to the weight of the nuts. The addition of insect flour significantly increased protein content and the insoluble fraction of dietary fiber. The largest amount of these compounds was found in bars with 30% cricket flour, 15.51 g/100 g and 6.04 g/100 g, respectively, in comparison to standard bars, 10.78 g/100 g and 3.14 g/100 g, respectively. The greatest consumer acceptance was found in relation to bars with buffalo worm flour. The overall acceptance of these bars was 6.26–6.28 points compared to 6.48 for standard bars. Bars and raw materials were characterized by the high biological value of the protein. Cis linoleic acid dominated among unsaturated fatty acids. The percentage of this compound was in the range of 69.56%, for bars with a 30% addition of buffalo worm flour, to 73.88%, for bars with 15% cricket flour. Instrumental analysis of taste and smell compounds showed the presence of compounds such as 3-methylbutanoic acid, hexanal, and 2,3-pentanedione.

Characterization of commercial cricket protein powder and impact of cricket protein powder replacement on wheat dough protein composition

“…Additionally, extruded snacks enriched with mealworm flour contained higher amounts of the essential trace mineral, selenium (García‐Segovia et al, 2020). The addition of insect flour into nut bars concluded that the sensory acceptability of the enriched bars depended on the type of insect flour used where bars supplemented with buffalo worm flour or cricket flour rated higher than those supplemented with mealworm flour (Kowalski et al, 2022b). The higher ratings for the buffalo worm flour or cricket flour enriched bars were attributed to high concentrations of butanol and furfural which imparted a chocolate and caramel taste to the nut bars (Kowalski et al, 2022b).…”

“…The addition of insect flour into nut bars concluded that the sensory acceptability of the enriched bars depended on the type of insect flour used where bars supplemented with buffalo worm flour or cricket flour rated higher than those supplemented with mealworm flour (Kowalski et al, 2022b). The higher ratings for the buffalo worm flour or cricket flour enriched bars were attributed to high concentrations of butanol and furfural which imparted a chocolate and caramel taste to the nut bars (Kowalski et al, 2022b). Wheat bread enriched with mealworm flour or cricket flour were found to have the best dough properties and final product characteristics compared to other insect flours (Kowalski et al, 2022a).…”

Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality

“…Analysis of volatile compounds in the pasta samples was carried out using the HER-ACLES II electronic nose (Alpha MOS, Toulouse, France) according to the procedure described by Kowalski et al [22].…”

“…Instrumental taste analysis of the pasta samples was performed using an Alpha MOS ASTREE II electronic tongue (Alpha MOS., Toulouse, France) with seven liquid sensors according to Kowalski et al [22].…”

The State of Knowledge on Food Safety and Food Waste Among Young Consumers

“…It is estimated that by 2050 the world population will reach 10 billion, which is a huge challenge for all sectors involved in food production [45]. Alternatives to existing food products, such as edible insects, can partly address this problem by diversifying food sources, as well as providing high-quality dietary protein [22,23,24,59].…”