Development of burgers with the addition of tenebrio molitor flour as an alternative protein

• Autor(a) principal: Silva, Lucas Antonio da
• Data de Publicação: 2023
• Outros Autores: Rosa, Beatriz da, Massarolo, Kelly Cristina
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista JRG de Estudos Acadêmicos
• Texto Completo: http://revistajrg.com/index.php/jrg/article/view/827
• topic: Nutricional; Alternativa; Desenvolvimento; Sustentáveis; Nutritional; Alternative; Development; Sustainable

World population growth and the growing demand for differentiated proteins have led to the search for more sustainable food alternatives in relation to traditional protein sources. In this context, edible insects have been recognized as a source of nutrients capable of meeting the growing demand for animal protein in an environmentally sustainable way, being a very promising alternative source of protein. Among insects, Tenébrio molitor has around 58% proteins, as well as vitamins, minerals, linoleic acid, among other nutrients. Therefore, the objective of the work was the development and characterization of soy protein burgers with the addition of flour from the Tenébrio molitor insect. To this end, hamburger formulations were developed incorporating different percentages of insect flour (Tenébrio molitor) for prior testing. The tests with a higher percentage of tenebrium flour showed a dark color with prominent spots on the product, and a specific formulation was selected as it presented satisfactory results. The formulation with 10% insect flour was compared with a control formulation (without insect flour). Analyzes of moisture content, total ash, lipids, proteins (conversion factor 6.25) and pH of the burgers were determined according to the methodologies described in the Instituto Adolf Lutz (IAL, 2008) and the Association Of Official Analytical Chemists (AOAC, 2000). The control burger had a higher moisture content (35.2%) compared to the formulation with tenebrio flour (31.0%). Regarding ash content, both formulations presented similar values. In terms of protein content, the control burger had a lower protein content (41.9%), when compared to the burger with 10% Tenebrio flour (44.4%) (p<0.05), as well as a higher protein content. lipids (13.9%). The technological parameters demonstrated that the cooking loss of the burger with tenebrio flour (7.93%) was greater than the control (7.41%), and the control burger showed a greater reduction in diameter (1.54%) compared to the formulation with tenebrio flour (0.44%). The objective of this work was to develop and characterize soy protein burgers with the addition of Tenébrio molitor insect flour, an alternative source of protein. The addition of tenebrium flour to soy protein burgers is a viable strategy to increase the nutritional value and improve the technological properties of the product, making it a healthier and more sustainable food alternative.