Evaluating alternative protein sources in cake formulations: Impact of mealworm,grasshopper,and cockroach powders on sensory,structural,and physical properties

Abstract

Alternative protein ingredients are increasingly investigated to address sustainability and nutrition objectives. This study assessed the effects of incorporating grasshopper, mealworm, and cockroach powders into cake formulations, with whey-enriched and protein-free control formulations for comparison. Each powder replaced flour at 15% and 30% (w/w, flour basis). Batter density, emulsion stability, crumb porosity, color, texture profile analysis, and sensory evaluation were used to quantify functional and sensory outcomes. The insect powders produced distinct responses: at 30% (w/w, flour basis), mealworm powder enhanced yellow coloration and achieved the highest sensory scores for appearance and odor; grasshopper powder improved crispness; and cockroach powder yielded a denser crumb with reduced porosity, consistent with its high chitin content. Whey protein produced the lightest, most aerated crumb and served as a benchmark. Overall, mealworm powder provided the most favorable balance of structure and sensory acceptability, whereas formulations containing grasshopper or cockroach powder may require additional measures for color and flavor optimization. These findings support the feasibility of insect-derived proteins as functional ingredients in bakery products within broader efforts to improve food-system sustainability.