The Quality Characteristics of English Muffin added with Tenebrio molitor (Mealworm) Larva Powder

As the global population increases, edible insects, Tenebrio molitor, are garnering attention as a novel source of protein. This study aimed to assess the quality characteristics of English muffins analyzed through experimentation with Tenebrio molitor powder and to investigate the potential for commercializing Tenebrio molitor English muffins. English muffins containing 0-12% Tenebrio molitor powder were prepared based on prior research. Quality characteristics and sensory analysis results indicated that as Tenebrio molitor powder content increased, the pH of the product tended to rise. Volume and weight decreased with higher Tenebrio molitor powder levels, while baking loss increased. Texture analysis revealed increased hardness and darkness in groups with over 6% Tenebrio molitor supplementation. Additionally, color analysis showed decreased brightness due to the brown color of Tenebrio molitor. Component analysis suggested enhanced nutritional value with higher Tenebrio molitor powder content. Preservation analysis indicated accelerated aging in muffins with elevated Tenebrio molitor levels. Sensory analysis revealed that English muffins with 3% Tenebrio molitor powder emerged as the most suitable product in terms of texture, taste, and overall acceptance. This study contributes fundamental data for the development of Tenebrio molitor-based bakery products amidst ongoing research in this area.