Fortification of Durum Wheat Pasta with Mealworm (Tenebrio molitor) Powder: Physicochemical, Nutraceutical, and Sensory Effects

TL;DR

This study explores adding mealworm powder to pasta, improving its nutrition and health benefits without affecting taste or appearance.

Contribution

The novel use of mealworm powder in durum wheat pasta enhances protein, minerals, and antioxidants while maintaining sensory quality.

Findings

10% mealworm powder increased protein and fat content significantly.

Supplementation improved antioxidant activity and phenolic content.

Sensory properties remained acceptable despite nutritional enhancements.

Abstract

Edible insects are gaining popularity as an alternative food source, highlighting the urgent need for research on their incorporation into traditional food products. This study investigated the impact of incorporating mealworm (Tenebrio molitor) powder (MP) at 2%, 5%, and 10% levels on the nutritional, functional, and sensory properties of pasta. Proximate composition, mineral content, color parameters, cooking quality, antioxidant activity and sensory properties were evaluated. Starch digestibility fractions and predicted glycemic index (pGI) were calculated based on in vitro enzymatic hydrolysis. Results showed that 10% MP addition significantly increased protein (1.45-fold) and fat content (12-fold), enriched minerals (Fe, Zn, Mg, K), and improved antioxidant capacity (ABTS+·: 1.3-fold; DPPH·: 2.6-fold) and phenolic content (14.4-fold) compared to control. Color analysis revealed a decrease in lightness and an increase in redness, indicating darker tones with higher MP levels. This supplementation reduced rapidly digestible starch and pGI while increasing slowly digestible starch, suggesting benefits for glycemic control. Sensory evaluation revealed no significant differences (p > 0.05) among samples for appearance, color, taste, and overall impression, confirming good acceptability. Overall, MP fortification improved nutritional and functional properties without compromising sensory quality, supporting its application in developing high-protein, health-oriented foods.

Figures