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Effect of the Addition of Edible Insect Flour from Yellow Mealworm (Tenebrio molitor) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake
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Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, ul. Balicka 122, 30–149 Krakow, Poland
Department of Engineering Sciences, Academy of Applied Science in Nowy Sacz, ul. Zamenhofa 1a, 33-300 Nowy Sacz, Poland
Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, ul. Tuwima 15, 80-210 Gdansk, Poland
Department of Plant Product Technology and Nutrition Hygiene, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland
Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland
Submission date: 2022-09-02
Acceptance date: 2022-10-14
Online publication date: 2022-11-14
Publication date: 2022-11-14
Corresponding author
Stanisław Kowalski   

Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, ul. Balicka 122, 30–149 Krakow, Poland
Pol. J. Food Nutr. Sci. 2022;72(4):393-405
The aim of this study was to evaluate the possibility of using insect flour for sponge cake supplementation. Consumer acceptance, chemical composition, textural properties, and microbiological characteristics were determined. The addition of mealworm flour significantly increased the content of nutrients, especially protein, ash, lipid, and dietary fiber. Mealworm flour influenced the color parameters as well as textural properties. The fatty acid profile was dominated by monounsaturated fatty acids, ranging from 9.72 g/100 g for wheat flour sponge cake to 41.82 g/100 g for sponge cake with 20% addition of mealworm flour. The amino acid profile of mealworm flour was characterized by a significantly higher content of essential amino acids compared to wheat flour and sponge cakes. Sponge cake supplementation resulted in a good nutritional value of protein except for lysine which was the limiting amino acid in all samples. However, the limiting amino acid index was 63.04-63.10% compared to 30.38% for the mealworm and wheat sponge cake, respectively. The presence of insect flour reduced the organoleptic properties of the obtained sponge cakes, regardless of its quantity. The addition of mealworm flour contributed to a significant reduction in the hardness and fracturability of the sponge cakes on the baking day and during the 30-day storage. Insect flour addition did not reduce the microbiological safety of the final product. The study results indicate the possibility of using mealworm flour in the production of confectionery products.
Funded by a subsidy of the Ministry of Education and Science for the Hugo Kołłątaj University of Agricultural in Krakow for 2022. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
Authors declare no conflict of interests.
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