Yellow Mealworm ( Tenebrio molitor ) Powder Promotes a High Bioaccessible Protein Fraction and Low Glycaemic Index in Biscuits

Traditional biscuits are considered products with poor nutritional value because of their large share of rapidly digested starch, which results in an elevated glycaemic index. This paper explores the improvement of the nutritional value of biscuits by adding yellow mealworm (Tenebrio molitor) powder...

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Bibliographic Details
Published in:Nutrients 2023-02, Vol.15 (4), p.997
Main Authors: Mihaly Cozmuta, Anca, Uivarasan, Alexandra, Peter, Anca, Nicula, Camelia, Kovacs, Dalma Emoke, Mihaly Cozmuta, Leonard
Format: Article
Language:English
Subjects:
Amino acids
Bakeries
Biscuits
Carbohydrates
Digestibility
Fatty acids
Fibers
Flour
Glycemic index
Honey
Hydroxymethylfurfural
Lipids
Moisture content
Nutritive value
Powder
Protein folding
Proteins
Sensors
Sensory evaluation
Starch
Tenebrio molitor
Wheat
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Summary:Traditional biscuits are considered products with poor nutritional value because of their large share of rapidly digested starch, which results in an elevated glycaemic index. This paper explores the improvement of the nutritional value of biscuits by adding yellow mealworm (Tenebrio molitor) powder. Four biscuit recipes containing 0%(R1), 10%(R2), 15%(R3), and 20%(R4) of yellow mealworm powder were prepared and subjected to sensorial analysis. The R3 biscuits were selected for further investigation, as they had the highest acceptability. Compared to the reference R1, the R3 biscuits showed an improved nutritional profile in terms of protein, fat, ash, minerals, fibres, essential amino acids, and unsaturated fatty acids, and lower amounts of carbohydrates and 5-hydroxymethylfurfural. The in vitro protein digestibility in R3 improved 1.12-fold compared to R1. No significant difference was found between the digestibility of the lipids released from R1 and R3. A higher fraction of slowly digestible starch was present in R3 compared to R1. The starch digestibility and estimated glycaemic index were 72.96% and 79.56% in R3, which can be compared to 78.79% and 90.14%, respectively, in R1. Due to their enhanced nutritional profile, higher bioaccessible protein fraction, and lower glycaemic index, yellow mealworm powder biscuits can be considered a more nutritious alternative to traditional biscuits.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu15040997