Physicochemical, microbiological and sensory evaluation of spaghetti made from mealworm (Tenebrio molitor L) and corn (Zea mays)

Resumen

Tenebrio molitor L., also known as the mealworm, is used in the production of noodles as an alternative protein source, improving their nutritional value and providing a high content of essential amino acids. For this reason, the aim of this study was to evaluate the sensory, physicochemical, and microbiological characteristics of pastas made from Tenebrio molitor L. flour (HTM) and corn (Zea mays) flour (HM). A Completely Randomized Design (CRD) was used to evaluate sensory characteristics, physicochemical properties, cooking time, water absorption, and microbiological quality of the pastas. According to the results, sensory analysis showed that the inclusion of 71 % corn flour/7,5 % Tenebrio molitor L. flour (T2) had the highest acceptance, with means of 3,90±0,04 for taste, 4,03±0,03 for odor, 3,73±0,05 for color, and 3,70±0,04 for texture. Additionally, the physicochemical characterization showed values of acidity at 0,30±0,05 %, moisture at 36,30±0,04 %, protein at 9,40±0,05 %, and cholesterol at 54,30±0,02 mg/100g. The cooking time was similar between the Tenebrio molitor spaghetti (T2) and the control (T0), with both cooking in 25 minutes, although the T2 spaghetti had lower water absorption (72,32 %) compared to the T0 (120 %). Microbiological analysis showed the absence of Salmonella and low levels of molds and yeasts, meeting food safety standards. These results suggest that spaghetti with Tenebrio molitor has potential as a functional, nutritious, and acceptable food product for consumers, offering a sustainable alternative in the food industry.