# Enrichment of Pasteurized Dairy Product and Brownie With Edible Insect ( Tenebrio molitor ) to Analyze Acceptance Using Check‐All‐That‐Apply Methodology

## TL;DR

This study explores the use of Tenebrio molitor (mealworm) protein in dairy products and brownies, evaluating their nutritional and sensory properties to determine consumer acceptance.

## Contribution

The study introduces TM-enriched food formulations and evaluates their sensory and nutritional profiles using the CATA method.

## Key findings

- A hazelnut–vanilla dairy product with TM powder achieved 52.4% acceptability.
- Brownies with TM protein hydrolysate showed better nutritional and sensory profiles than those with only TM powder.
- Sweetness correlated positively with overall liking in the tested formulations.

## Abstract

Insect proteins, especially from
Tenebrio molitor
(TM), are emerging as sustainable alternatives to conventional proteins. This study aimed to design and evaluate TM‐enriched food formulations for individuals with increased protein needs, assessing their nutritional, physicochemical, and sensory properties, and exploring feasibility. Two sensory evaluations were conducted using the Check‐All‐That‐Apply (CATA) method. The first (CATA1) assessed the direct incorporation of TM powder (32 g/100 g) into a pasteurized dairy product (D) with hazelnut (DTM1H), hazelnut–vanilla (DTM1HV), or vanilla (DTM1V) aroma. DTM1HV reached 52.4% acceptability. The second (CATA2) evaluated brownies with three formulations: D and TM powder (BDTM1), TM powder (BTM1), and TM powder and TM protein hydrolysate (BTM2). Hydrolysate‐based formulation had a significantly higher protein‐to‐lipid ratio, offering a better nutritional profile than those with only TM powder. Physicochemical analysis showed BTM2 improved cohesiveness and elasticity (p < 0.05), while higher TM powder (BTM1) increased hardness and bitterness (p < 0.05). In BTM2, bitterness suppressed sweetness and reduced liking (p < 0.05). Correlation analysis showed strong positive associations between crumb and crust color acceptability (r = 0.72–0.80), and between sponginess in hand and in mouth (r = 0.65–0.91). Sweetness also correlated positively with global aspect (r = 0.53–0.67). These findings support that hazelnut–vanilla aroma enhances dairy product acceptability, while TM protein hydrolysate contributes to improved nutritional and sensory profiles in high‐protein formulations.

BDTM1, Brownie with pasteurized dairy product and
Tenebrio molitor
powder; BTM1, Brownie with
Tenebrio molitor
powder; BTM2, Brownie with
Tenebrio molitor
powder and
Tenebrio molitor
protein hydrolysate; DTM1H, Pasteurized dairy product with
Tenebrio molitor
powder and hazelnut aroma; DTM1HV, Pasteurized dairy product with
Tenebrio molitor
powder and hazelnut and vanilla aroma; DTM1V, Pasteurized dairy product with
Tenebrio molitor
powder and vanilla aroma;
Tenebrio molitor
(T); Pasteurized dairy product (D).