Quality assessment of yellow mealworm (Tenebrio molitor L.) powders processed by pulsed electric field and convective drying.

Edible insects offer opportunities for food production, as they are an interesting source of many nutrients. In this study, the effect of pulsed electric field (PEF) and convective drying on the chemical composition with emphasizing the fat properties as well as physical, techno-functional, and thermal properties of yellow mealworm powders was investigated. The chemical composition of the yellow mealworm powders differed by PEF. When PEF was applied at 20 and 40 kJ/kg, the moisture, ash, and protein content were significantly lower, while the fat extraction yield significantly increased compared to the control sample. Furthermore, the fat extracted from these samples was characterized by a higher proportion of saturated and monounsaturated fatty acids as well as a higher thrombogenicity index, which is not beneficial from a nutritional point of view. After treatment with PEF at 5 kJ/kg, the powder was the lightest, redness and yellowness. Moreover, the highest hygroscopicity, water activity, and water and oil binding capacity for this powder were determined. The results revealed that yellow mealworm powders are a good source of macronutrients and exhibit beneficial techno-functional properties, nevertheless, the drawback is their high cohesiveness (1.27-1.44), which can be difficult to apply under industrial conditions.