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Main Title: Effect of Different Drying Methods on Nutrient Quality of the Yellow Mealworm (Tenebrio molitor L.)
Author(s): Kröncke, Nina
Grebenteuch, Sandra
Keil, Claudia
Demtröder, Sebastian
Kroh, Lothar
Thünemann, Andreas F.
Benning, Rainer
Haase, Hajo
Type: Article
Language Code: en
Abstract: Yellow mealworm (Tenebrio molitor L.) represents a sustainable source of proteins and fatty acids for feed and food. Industrial production of mealworms necessitates optimized processing techniques, where drying as the first postharvest procedure is of utmost importance for the quality of the final product. This study examines the nutritional quality of mealworm larvae processed by rack oven drying, vacuum drying or freeze drying, respectively. Proximate composition and fatty acid profile were comparable between the dried larvae. In contrast, larvae color impressions and volatile compound profiles were very much dependent on processing procedure. High-temperature rack oven drying caused pronounced darkening with rather low content of volatiles, pointing toward the progress of Maillard reaction. On the other hand, vacuum drying or freeze drying led to enrichment of volatile Maillard reaction and lipid oxidation intermediates, whose actual sensory relevance needs to be clarified in the future. Beyond sensory and visual importance drying intermediates have to be considered with regard to their metal ion chelating ability; in particular for essential trace elements such as Zn2+. This study found comparable total zinc contents for the differently dried mealworm samples. However, dried larvae, in particular after rack oven drying, had only low zinc accessibility, which was between 20% and 40%. Therefore, bioaccessibility rather than total zinc has to be considered when their contribution to meeting the nutritional requirements for zinc in humans and animals is evaluated.
Issue Date: 27-Mar-2019
Date Available: 12-Apr-2019
DDC Class: 570 Biowissenschaften; Biologie
Subject(s): Tenebrio molitor L.
freeze drying
vacuum drying
rack oven drying
fatty acids
volatile compounds
zinc content
Sponsor/Funder: DFG, 414044773, Open Access Publizieren 2019 - 2020 / Technische Universität Berlin
Journal Title: Insects
Publisher: MDPI
Publisher Place: Basel
Volume: 10
Issue: 4
Article Number: 84
Publisher DOI: 10.3390/insects10040084
EISSN: 2075-4450
Appears in Collections:FG Lebensmittelchemie und Toxikologie » Publications

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