Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder
Stanisław Kowalski,
Joanna Oracz,
Magdalena Skotnicka,
Anna Mikulec,
Dorota Gumul,
Barbara Mickowska,
Aleksandra Mazurek,
Renata Sabat,
Anna Wywrocka-Gurgul,
Dorota Żyżelewicz
Affiliations
Stanisław Kowalski
Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland
Joanna Oracz
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
Magdalena Skotnicka
Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, 80-210 Gdansk, Poland
Anna Mikulec
Department of Engineering Sciences, Academy of Applied Science in Nowy Sacz, 1a Zamenhofa Street, 33-300 Nowy Sacz, Poland
Dorota Gumul
Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland
Barbara Mickowska
Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland
Aleksandra Mazurek
Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, 80-210 Gdansk, Poland
Renata Sabat
Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland
Anna Wywrocka-Gurgul
Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland
Dorota Żyżelewicz
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
Six types of nut-based bars with the addition of edible insect flour were obtained. Flours made from three different insects (Tenebrio molitor L., Acheta domesticus L., Alphitobius diaperinus P.) were used at two different additive levels (15% and 30%) in relation to the weight of the nuts. The addition of insect flour significantly increased protein content and the insoluble fraction of dietary fiber. The largest amount of these compounds was found in bars with 30% cricket flour, 15.51 g/100 g and 6.04 g/100 g, respectively, in comparison to standard bars, 10.78 g/100 g and 3.14 g/100 g, respectively. The greatest consumer acceptance was found in relation to bars with buffalo worm flour. The overall acceptance of these bars was 6.26–6.28 points compared to 6.48 for standard bars. Bars and raw materials were characterized by the high biological value of the protein. Cis linoleic acid dominated among unsaturated fatty acids. The percentage of this compound was in the range of 69.56%, for bars with a 30% addition of buffalo worm flour, to 73.88%, for bars with 15% cricket flour. Instrumental analysis of taste and smell compounds showed the presence of compounds such as 3-methylbutanoic acid, hexanal, and 2,3-pentanedione.
