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Desenvolvimento sustentável de farinhas enriquecidas com Tenebrio Molitor como alternativa nutricional
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| Trabalho complementar_2022116979 | 708.7 KB | Adobe PDF |
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Resumo(s)
O rápido crescimento da população mundial, associado às preocupações relacionadas com a sustentabilidade e a segurança alimentar, tem vindo a impulsionar a procura por fontes alternativas de proteína que sejam capazes de complementar ou até mesmo substituir as fontes convencionais. Surgem, neste contexto, os insetos comestíveis, que têm vindo a despertar o interesse científico e industrial, pelo seu elevado valor nutricional, eficiência produtiva e reduzido impacto ambiental. Entre as espécies mais promissoras destaca-se a Tenebrio Molitor, cujas larvas apresentam elevado teor proteico, perfil equilibrado de aminoácidos essenciais e potencial de incorporação em diferentes tipos de alimentos. O presente trabalho foi desenvolvido no âmbito de um estágio curricular realizado na empresa portuguesa TecmaFoods – Insect Based Feed & Food, SA, especializada na produção e valorização de ingredientes à base de insetos. O principal objetivo consistiu no desenvolvimento de uma formulação alimentar seca enriquecida com pó de Tenebrio molitor, denominada MolitorBake, destinada à utilização em produtos de panificação, bem como na sua comparação com uma formulação controlo sem incorporação de proteína de inseto. Recolheram-se amostras das formulações secas e dos respetivos produtos após cozedura, permitindo avaliar o impacto do processamento térmico na composição proteica. Os resultados evidenciaram um aumento significativo de proteína (62%) na formulação MolitorBake. Embora o processo de cozimento tenha conduzido a uma redução do teor proteico das formulações analisadas, a farinha MoliBake manteve valores de proteína significativamente superiores aos da amostra controlo (18,80% e 12,99%, respetivamente), evidenciando a eficácia da incorporação de proteína de inseto no enriquecimento nutricional do produto final. Com este estudo pretende-se contribuir para o desenvolvimento de alimentos inovadores e sustentáveis, explorando o potencial tecnológico e nutricional da incorporação de T. Molitor em produtos de panificação.
The rapid growth of the global population, together with increasing concerns regarding sustainability and food security, has driven the search for alternative protein sources capable of complementing or even replacing conventional sources. In this context, edible insects have emerged as a promising option, attracting considerable scientific and industrial interest due to their high nutritional value, production efficiency, and low environmental impact. Among the most promising species is Tenebrio molitor, whose larvae are characterized by a high protein content, a well-balanced essential amino acid profile, and suitability for incorporation into a wide range of food products. This work was developed as part of a curricular internship carried out at TecmaFoods – Insect Based Feed & Food, SA, a Portuguese company specializing in the production and valorization of insect-based ingredients. The main objective was the development of a dry food formulation enriched with T. molitor powder, named MolitorBake, intended for use in bakery products, and its comparison with a control formulation without insect protein incorporation. Samples of both the dry formulations and the corresponding baked products were collected to assess the impact of thermal processing on protein composition. The results demonstrated a significant increase in protein content (62%) in the MolitorBake formulation compared with the control. Although the baking process resulted in a reduction in the protein content of both formulations, MolitorBake maintained substantially higher protein levels than the control sample (18.80% and 12.99%, respectively), highlighting the effectiveness of insect protein incorporation as a strategy for enhancing the nutritional value of the final product. This study contributes to the development of innovative and sustainable food products by exploring the technological and nutritional potential of incorporating T. molitor into bakery formulations.
The rapid growth of the global population, together with increasing concerns regarding sustainability and food security, has driven the search for alternative protein sources capable of complementing or even replacing conventional sources. In this context, edible insects have emerged as a promising option, attracting considerable scientific and industrial interest due to their high nutritional value, production efficiency, and low environmental impact. Among the most promising species is Tenebrio molitor, whose larvae are characterized by a high protein content, a well-balanced essential amino acid profile, and suitability for incorporation into a wide range of food products. This work was developed as part of a curricular internship carried out at TecmaFoods – Insect Based Feed & Food, SA, a Portuguese company specializing in the production and valorization of insect-based ingredients. The main objective was the development of a dry food formulation enriched with T. molitor powder, named MolitorBake, intended for use in bakery products, and its comparison with a control formulation without insect protein incorporation. Samples of both the dry formulations and the corresponding baked products were collected to assess the impact of thermal processing on protein composition. The results demonstrated a significant increase in protein content (62%) in the MolitorBake formulation compared with the control. Although the baking process resulted in a reduction in the protein content of both formulations, MolitorBake maintained substantially higher protein levels than the control sample (18.80% and 12.99%, respectively), highlighting the effectiveness of insect protein incorporation as a strategy for enhancing the nutritional value of the final product. This study contributes to the development of innovative and sustainable food products by exploring the technological and nutritional potential of incorporating T. molitor into bakery formulations.
Descrição
Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Licenciado em Ciências da Nutrição.
Palavras-chave
Tenebrio molitor Sustentabilidade alimentar Proteínas alternativas Insetos comestíveis Teor de proteína Food sustainability Alternative proteins Edible insects Protein content