Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours.

The use of insects is considered by Food and Agriculture Organization (FAO) as an alternative source of protein for human and animal food in order to reduce the carbon footprint caused by meat production and to supply the expected population increase with food. In this regard, the aim of this study was to analyze the physicochemical aspects (water activity, protein and fat content, size, optical and mechanical properties) of biscuits prepared with two different insect powders (Tenebrio molitor [TM] and Alphitobius diaperinus [AD], in different percentages [0, 13, 17, 20, and 25%]) based on total weight. In addition, the biscuits formulated with the highest insect powder content were subjected to sensory analysis.