Evaluating alternative protein sources in cake formulations: Impact of mealworm, grasshopper, and cockroach powders on sensory, structural, and physical properties
Food Science and Technology International
Published online on March 18, 2026
Abstract
Food Science and Technology International, Ahead of Print.
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 ...
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 ...