Exploring the Use of Larvae Proteins to Functionalize Durum Wheat Pasta.

BACKGROUND

Edible insects, such as larvae (TM), offer a sustainable protein alternative to meet increasing dietary demands. The aim of this study is to investigate the functionalization of durum wheat pasta through the incorporation of TM flour (0-30%), focusing on how the addition of this non-conventional ingredient affects pasta production processing and its technological and chemical characteristics.

METHODS

Pasting properties, color, total phenolic content, antioxidant activity, and reducing sugars were determined for dry and cooked pasta. Texture profile and cooking properties were assessed for cooked samples.

RESULTS

The insect flour contributed to enhance polyphenols content in pasta, which increased from 0.06 and 0.03 mg/g up to 0.19 and 0.10 mg/g for dry and cooked pasta, respectively, and remained constant after the production process. The addition of TM flour altered the microstructure of wheat macromolecules, forming complex molecules, such as amylose-lipid complexes, and hydrogen and electrostatic interactions between proteins and polysaccharides, contributing to improved molecular stability and bioactivity. The pasta produced with insect flour up to 10% showed water absorption capacity, cooking properties, and consistency comparable to those of traditional pasta. Moreover, the addition of TM flour led to a reduction in peak viscosities from 2146.5 cP to 911.5 cP and roughness of pasta.

CONCLUSIONS

The findings demonstrated the potential of TM flour as a unique source of bioactive compounds enhancing both the nutritional and functional properties of durum wheat pasta. Overcoming processing challenges through the optimization of product formulation and process parameters is crucial for exploring the production of insect flour enriched pasta at industrial scale while maintaining product uniformity and satisfying consumers expectations.