Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder

Abstract

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.

Keywords: amino acid profile; edible insects; fatty acid profile; nutritional value of protein; sensory analysis.

Figure 1

Organoleptic characteristics of bars—smell profile.

Figure 2

Organoleptic characteristics of bars—taste profile.

Figure 3

Organoleptic characteristics of bars—texture profile.

Figure 4

Heatmap showing the distribution and concentration of individual volatile compounds in bars.

Figure 5

Radar chart representing the taste scores of bars (A) and a PCA graph showing the relationship among samples and tastes. SRS—sourness, GPS—metallic, STS—saltiness, SPS—spiciness, UMS—umami, SWS—sweetness), and BRS—bitterness (B).