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Application of Zophobas morio larvae as a dual replacer of fat and quinoa flour in gluten-free cake development

Emine Nakilcioğlu

Published 2025 in Journal of Insects as Food and Feed

ABSTRACT

Bakery products, such as cake, are conventionally rich in carbohydrates but poor in nutrients. The use of edible insects in food formulations can enhance the quantity and quality of protein and fat in bakery products. Morio worm is an edible insect species known for its high protein and essential oil content. This study aimed to develop a new gluten-free cake formulation using Morio worm as white quinoa flour replacer and fat replacer and to specify their optimum usage rates for obtaining a gluten-free cake with reduced flour amount and carbohydrate content as well as increased protein content and overall acceptability. Face-centered composite design (FCCD) was used to develop a gluten-free cake formulation containing Morio worm. The effects of two independent variables, including the amount of white quinoa flour replacer (0–20%), and the amount of fat replacer (0–30%), on the physical, textural, chemical, and sensory properties of gluten-free cakes were evaluated. Optimization was applied to find the levels of independent variables supplying high specific volume, * value, protein content, total MUFA and PUFA contents and overall acceptability, low hardness and SFA content, moderate baking loss, and * value, and uniformity value equal to 0. The optimum level of Morio worm in gluten-free cake formulation was found to be 16.54% for white quinoa flour replacer and 29.99% for fat replacer. The protein content of the gluten-free cake containing the optimum level of Morio worm was increased by 68.38% compared to the control cake, while the fat and carbohydrate contents and energy value were reduced by 6.90%, 16.72%, and 0.34%, respectively. However, the changes in fat and energy values were not statistically significant ( ). Considering the properties of the newly developed gluten-free cake, it was revealed that Morio worm can be used as a replacer in gluten-free cake.

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