Improvement of Printability Properties of High-Protein Food from Mealworm ( Tenebrio molitor ) Using Guar Gum for Sustainable Future Food Manufacturing

Wares Chancharoen (), Yossaphol Kaewkumpha, Wanassanan Chansataporn, Potiwat Ngamkajornwiwat and Jirapat Wannakee
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Wares Chancharoen: Princess Srisavangavadhana College of Medicine, Chulabhorn Royal Academy, 906 Kampangpetch 6 Rd., Talat Bang Khen, Lak Si, Bangkok 10210, Thailand
Yossaphol Kaewkumpha: Princess Srisavangavadhana College of Medicine, Chulabhorn Royal Academy, 906 Kampangpetch 6 Rd., Talat Bang Khen, Lak Si, Bangkok 10210, Thailand
Wanassanan Chansataporn: Panyapiwat Institute of Management 85/1 Moo 2, Chaeng Watthana Rd., Bang-Talat, Pakkred, Nonthaburi 11120, Thailand
Potiwat Ngamkajornwiwat: Panyapiwat Institute of Management 85/1 Moo 2, Chaeng Watthana Rd., Bang-Talat, Pakkred, Nonthaburi 11120, Thailand
Jirapat Wannakee: Princess Srisavangavadhana College of Medicine, Chulabhorn Royal Academy, 906 Kampangpetch 6 Rd., Talat Bang Khen, Lak Si, Bangkok 10210, Thailand

Sustainability, 2023, vol. 15, issue 24, 1-12

Abstract: Increasing the availability of alternative protein from insects is important for solving food shortages. Not only are insects a rich source of protein, but using insect as ingredients could reduce food waste. Insects are thus a potentially valuable ingredient for food industries and even sustainable food. The three-dimensional production of food for future food has gained attention owing to its potential to reduce autonomous food production and produce sustainable food. This study investigated the printability and rheological properties of a high-protein food system derived from mealworms and guar gum used to improve printability. The stability and rheological properties were analyzed for various printing parameters. The results indicate that the yield stress of the mealworm paste dramatically increased (39 to 1096 Pa) with even a small guar gum concentration resulting in an increase (0 to 1.75%). Increasing the guar gum concentration thus resulted in a mealworm paste that had a more significant value of hardness and cohesiveness but reduced adhesiveness ( p < 0.05). In conclusion, the addition of guar gum increased viscosity, and caused the paste to exhibit a shear thinning behavior and ability to support itself and was thus more stable. In summary, introducing guar gum resulted in a mealworm paste with rheological properties more suitable for printing in terms of printability and stability.

Keywords: three-dimensional food printing; guar gum; insect protein; mealworm; printability; rheological properties; future food; sustainable food (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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