Effect of the Addition of Yellow Mealworm (<i>Tenebrio molitor</i>) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies

Effect of the Addition of Yellow Mealworm (<i>Tenebrio molitor</i>) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies

Edible insects are receiving increased attention as a new food source, although research on their implementation in confectionary products remains scarce. The study analyzed the chemical composition, physical parameters, antioxidative, and sensory characteristics of oatmeal cookies reformulated with...

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Bibliographic Details
Main Authors: Anna Draszanowska, Lidia Kurp, Małgorzata Starowicz, Beata Paszczyk, Marta Czarnowska-Kujawska, Magdalena Anna Olszewska
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
oatmeal cookies
yellow mealworm
physicochemical properties
antioxidative properties
texture
sensory analysis
Online Access:https://www.mdpi.com/2304-8158/13/19/3166
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