Analysis of the Impact of the Addition of Alphitobius diaperinus Larval Powder on the Physicochemical, Textural, and Sensorial Properties of Shortbread Cookies

Based on the EFSA opinion dated 4 July 2022, the safety of frozen and freeze-dried larvae of Alphitobius diaperinus for human consumption was confirmed, leading to their approval as a novel food in the European Union. Given the increasing demand for sustainable protein sources and alternative foods, studies explored the application of A. diaperinus larval powder as an additive in shortbread cookie production. In this experiment, wheat flour was partially replaced with insect powder at varying levels (10%, 20%, 30%, and 50% w/w), while butter was substituted with margarine. The analysis covered the protein content, moisture, ash, color, textural properties, and sensorial evaluation of the baked products. The results indicated that increasing the proportion of insect powder significantly raised the protein content and reduced moisture, impacting the cookie structure and brittleness. The sensorial evaluation indicated that incorporating up to 20% insect powder produced cookies with an optimal flavor, aroma, and texture balance, assessed at the level of 4.5 points and 11.7 N, respectively. Storage studies revealed that higher insect powder levels slowed moisture loss and reduced hardness over a 14-day period, stabilizing texture. However, excessive insect powder incorporation led to reduced consumer acceptability. These findings confirm the potential of A. diaperinus powder as an innovative additive to enhance the nutritional value of traditional baked goods, while also underscoring the need to modify technological parameters during production.