Incorporation of Raw and High Hydrostatic Pressure‐Modified Silkworm Pupae Protein Concentrates in Soft White Cheese Analogues: Effects on Physicochemical, Rheological, Antioxidant, Digestibility, and Sensory Properties

This study explores the incorporation of raw and high hydrostatic pressure (HHP)‐treated silkworm pupae protein concentrates (SPC) as partial replacements for milk protein concentrate (MPC) in soft white cheese analogues. The research aimed to evaluate the influence of these protein sources on the physicochemical, rheological, color, antioxidant, digestibility, and sensory properties of the final products. Cheese analogues were prepared by substituting MPC with varying levels of raw or HHP‐treated SPC, followed by comprehensive analyses. Results indicated that increasing SPC substitution significantly affected the composition and functional properties of the cheese matrices. Dry matter and protein digestibility increased proportionally with SPC inclusion, while fat content decreased slightly. Texture and rheological measurements indicated that higher SPC levels weakened the gel network, whereas HHP treatment partially improved viscoelastic behavior and water retention. Color analysis showed increased yellowness due to the natural pigmentation of SPC. Antioxidant activity and biological value tended to be higher in HHP‐treated formulations. Sensory evaluation indicated that samples with moderate substitution levels (5%–10%) showed more favorable overall acceptability than those with higher substitution levels. The findings highlight the potential of silkworm pupae protein, especially when modified by HHP, as a sustainable alternative ingredient in dairy analogues. This work contributes to the advancement of functional and eco‐friendly protein formulations in food chemistry.