A novel protein bar formulated with hempseed protein and Tenebrio molitor larvae protein: Nutritional, sensory characterization and hardening, volatile profile changes assessment

Abstract

Hempseed protein (HPI) and Tenebrio molitor larvae protein (TPI), two novel but limited-utilized food resources, have an excellent nutritional profile that could potentially mitigate protein deficiency. This work was aiming to develop nutritive bars with HPI and TPI with different ratios (10/0, 9/1, 7/3, 5/5, and 3/7). Results showed that the TPI addition enhanced the antioxidant activities of bars but reduced the energy supply. The bar 7/3 had the highest in vitro protein digestibility (88.11%) and the best sensory acceptance with the score of 5.82. Suitable addition of TPI could retard the bars hardening and aggregation of protein phase within 14–28 days of storage but the excessive addition led to loose microstructure and intensified hardening in the early storage. For the volatile profile, aldehydes and ketones were the reason for the odor deterioration as TPI content increased, but the odor acceptance might be improved during storage since these off-flavor components were unstable. Novelty impact statement Bars were made of hempseed protein (HPI) and Tenebrio molitor larvae protein (TPI). And the bar 7/3 (HPI/TPI) was optimal for nutritional and sensory evaluation. TPI addition influenced the bars hardening behaviors during storage. We were the first to analyze the changes of bars volatile profile during storage and found that aldehydes and ketones were responsible for the off flavor of our bars.