Optimization of Dried Noodles Prepared with Mealworm Powder Using Response Surface Methodology

This study examined the optimal manufacturing conditions of dried noodles prepared with mealworm powder and wheat flour. The experiment was based on a central composite design (CCD) of response surface methodology (RSM), and sensory evaluations were fitted to various models. The experimental data on quality characteristics, 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity, cooking characteristics, textural characteristics, and sensory evaluations were fitted to various models. Among the responses, the quality characteristic (L-value (p<0.05), a-value (p<0.01), b-value (p<0.05)), DPPH (p<0.01), cooking characteristics (weight (p<0.01), water absorption (p<0.01), volume (p<0.01), turbidity (p<0.01)), textural characteristics (hardness (p<0.01)), sensory evaluation (appearance (p<0.001), color (p<0.001), flavor (p<0.01), taste (p<0.05), texture (p<0.05), and overall acceptability (p<0.05)) showed significant correlations with mealworm powder and wheat flour. The optimal formulation, determined using numerical and graphical methods, was 35.49 g of mealworm powder and 306.57 g of wheat flour. This formulation can contribute to the development of dried noodles that could satisfy the health-oriented needs of consumers and support the food development industry using insect-sourced food.