Protein fortification of brownie mix with mealworm larvae (Tenebrio molitor Linnaeus) powder and Stevia (Stevia rebaudiana (Bertoni)) powder as a natural sweetener.
This study aimed at developing a protein-fortified brownie mix with mealworm (Tenebrio molitor) powder as a protein source using stevia (Stevia rebaudiana) as a natural sweetener. The study was conducted at the Food Processing Laboratory (LPA), located at EARTH University, Las Mercedes, Guácimo, Limón, Costa Rica. Two sensory analysis tests were conducted to determine consumer preference for brownie samples. Two groups of treatments were used. For the first analysis: T1 (25 % of stevia), T2 (50 % stevia), T3 (75 % stevia), T4 (100 % stevia), and a Control (0 % stevia), respectively. Also, for the second analysis: T1: (20 % mealworm powder +25 % stevia), T2 (30 % mealworm + 25 % stevia), T3 (40 % mealworm powder + 25 % stevia), T4: (50 % mealworm powder + 25 % stevia), and a Control (0% mealworm powder 25 % stevia), were used for a second sensory analysis. The results of the first sensory test showed utilization of stevia in brownies is acceptable and preferred at a 25 % substitution level. The second sensory test results showed that all the attributes under study: color, odor, texture, and general taste acceptability for mealworm powder in brownie samples did not show a significant difference; all the treatments were preferred and acceptable by the panelists. T4 was finally chosen based on its high protein content (14.9 %). The proximal analysis results for T4 showed the highest composition of proteins (18.1 %), while the Control had 7.88 %, T4 had an increased proportion of mineral elements such as phosphorus (0.3 %), magnesium (0.13 %), zinc (39.69 mg/kg), copper (8.04 mg /kg), manganese (15.09 mg /kg), and boron (3.99 mg/kg) as compared to the unfortified sample. Overall results indicate that mealworm (Tenebrio molitor) larvae are a viable and acceptable source of protein and a useful food ingredient since they do not negatively affect consumer acceptability and preference for food. Additionally, stevia powder is applicable for low calories in food, preferably at lower concentrations, since at a higher concentration it is perceived as having a bitter taste.
| Main Authors: | , |
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| Format: | info:eu-repo/semantics/bachelorThesis biblioteca |
| Language: | eng |
| Published: |
Universidad EARTH
2021-12
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| Subjects: | PROCESAMIENTO DE ALIMENTOS, PRODUCTOS DE PANADERIA, QUEQUES, PROTEINAS DE ANIMALES, INSECTOS COMO COMIDA, https://purl.org/pe-repo/ocde/ford#4.01.01, |
| Online Access: | https://repositorio.earth.ac.cr/handle/UEARTH/122 |
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