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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MDPI AG
2024-10-01
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| Series: | Foods |
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| author | Anna Draszanowska Lidia Kurp Małgorzata Starowicz Beata Paszczyk Marta Czarnowska-Kujawska Magdalena Anna Olszewska |
| author_facet | Anna Draszanowska Lidia Kurp Małgorzata Starowicz Beata Paszczyk Marta Czarnowska-Kujawska Magdalena Anna Olszewska |
| author_sort | Anna Draszanowska |
| collection | DOAJ |
| description | 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 yellow mealworm larvae (<i>Tenebrio molitor</i> L.; TM) at 0% (TM0), 10% (TM10), and 30% (TM30). The inclusion of TM in the cookie recipe increased the protein and fat content, improved the ratio of n-6/n-3 acids, and raised oleic acid levels while reducing palmitic acid. Oatmeal cookies were rich in K and P, and including TM significantly increased the content of most minerals, except for Mn and Na. The cookies held significant antioxidant capacity that increased as the concentration of TM increased due to hydrophilic antioxidants. Although lightness decreased with the increase in mealworm substitution, the yellowness, chroma, and hue angle remained similar for TM0 and TM10. The TM30 cookies were significantly darker and softer, which was further confirmed by panelists. The cookie formulation effectively masked the taste and smell of TM since there were no evident differences between the control and TM10 cookies. Cookies with TM30 received high enough ratings to be considered attractive if differentiated sensory characteristics are desired. |
| format | Article |
| id | doaj-art-bb2fd9571a27497db6d1a63e26ddeb43 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-bb2fd9571a27497db6d1a63e26ddeb432025-08-20T02:16:50ZengMDPI AGFoods2304-81582024-10-011319316610.3390/foods13193166Effect of the Addition of Yellow Mealworm (<i>Tenebrio molitor</i>) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal CookiesAnna Draszanowska0Lidia Kurp1Małgorzata Starowicz2Beata Paszczyk3Marta Czarnowska-Kujawska4Magdalena Anna Olszewska5Department of Human Nutrition, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Słoneczna 45f, 10-718 Olsztyn, PolandDepartment of Human Nutrition, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Słoneczna 45f, 10-718 Olsztyn, PolandDepartment of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Juliana Tuwima 10, 10-748 Olsztyn, PolandDepartment of Commodity Science and Food Analysis, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, PolandDepartment of Commodity Science and Food Analysis, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, PolandDepartment of Food Microbiology, Meat Technology and Chemistry, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, PolandEdible 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 yellow mealworm larvae (<i>Tenebrio molitor</i> L.; TM) at 0% (TM0), 10% (TM10), and 30% (TM30). The inclusion of TM in the cookie recipe increased the protein and fat content, improved the ratio of n-6/n-3 acids, and raised oleic acid levels while reducing palmitic acid. Oatmeal cookies were rich in K and P, and including TM significantly increased the content of most minerals, except for Mn and Na. The cookies held significant antioxidant capacity that increased as the concentration of TM increased due to hydrophilic antioxidants. Although lightness decreased with the increase in mealworm substitution, the yellowness, chroma, and hue angle remained similar for TM0 and TM10. The TM30 cookies were significantly darker and softer, which was further confirmed by panelists. The cookie formulation effectively masked the taste and smell of TM since there were no evident differences between the control and TM10 cookies. Cookies with TM30 received high enough ratings to be considered attractive if differentiated sensory characteristics are desired.https://www.mdpi.com/2304-8158/13/19/3166oatmeal cookiesyellow mealwormphysicochemical propertiesantioxidative propertiestexturesensory analysis |
| spellingShingle | Anna Draszanowska Lidia Kurp Małgorzata Starowicz Beata Paszczyk Marta Czarnowska-Kujawska Magdalena Anna Olszewska Effect of the Addition of Yellow Mealworm (<i>Tenebrio molitor</i>) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies Foods oatmeal cookies yellow mealworm physicochemical properties antioxidative properties texture sensory analysis |
| title | Effect of the Addition of Yellow Mealworm (<i>Tenebrio molitor</i>) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies |
| title_full | Effect of the Addition of Yellow Mealworm (<i>Tenebrio molitor</i>) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies |
| title_fullStr | Effect of the Addition of Yellow Mealworm (<i>Tenebrio molitor</i>) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies |
| title_full_unstemmed | Effect of the Addition of Yellow Mealworm (<i>Tenebrio molitor</i>) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies |
| title_short | Effect of the Addition of Yellow Mealworm (<i>Tenebrio molitor</i>) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies |
| title_sort | effect of the addition of yellow mealworm i tenebrio molitor i on the physicochemical antioxidative and sensory properties of oatmeal cookies |
| topic | oatmeal cookies yellow mealworm physicochemical properties antioxidative properties texture sensory analysis |
| url | https://www.mdpi.com/2304-8158/13/19/3166 |
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