Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks

Increasing interest in consuming foods that are high in protein, vitamin, amino acid, and mineral contents issteering growth in the market for fortified snacks. The aim of the present study was to evaluate the use of lessermealworm (Alphitobius diaperinus) powder (LP) (at 10 or 30% substitution for wheat flour) for the protein andmineral fortification of crunchy snacks (rusks). Hence, the technological, microbiological, nutritional, andsensory characteristics of the fortified rusks were evaluated. The protein content was enriched up to 99.3% inrusks with 30% substitution; moreover, a notable increase in the essential amino acids content was observed,with histidine fortification reaching up to 129.1% in rusks with 30% substitution. The incorporation of LP hasled to an enrichment of almost all the minerals considered here, and especially Fe, P and Zn, with Zn showingfortification percentages of up to 300% in rusks with 30% substitution for LP. The experimental rusks showedpleasant sensory traits and low aw values. In view of the potential industrial manufacturing of insect-based rusks,the proposed product can be assigned to level 4 (validation in a laboratory environment) of the TechnologyReadiness Level (TRL) scale, and it is thus ready to be tested in a simulated production environment.