Protein-Fortified Artisan Ice Cream with Black Soldier Fly Larvae (Hermetia illucens): Sensory and Nutritional Evaluations.
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Abstract
The use of insect proteins, particularly from black soldier fly larvae (Hermetia illucens), is emerging as a sustainable alternative in the food industry. This study evaluates their impact on the formulation of artisanal ice cream, analyzing flavor, texture, overall acceptance, and nutritional content. Four batches of ice cream were prepared with different concentrations of black soldier fly larvae flour: 0% (control), 2%, 5%, and 8%. Subsequently, a panel of 35 consumers assessed the sensory attributes through affective tests using a hedonic scale, followed by an in silico nutritional analysis. The results revealed that the formulation containing 5% black soldier fly larvae flour received the highest ratings for flavor and appearance, while significantly increasing the protein content without compromising the organoleptic quality of the ice cream. This suggests that the inclusion of this protein in ice cream is both viable and beneficial, offering an innovative and healthy option compared to traditional protein sources. The study is not only relevant for the food sector but also promotes more sustainable practices. However, its implementation in the market necessitates appropriate regulations for the farming of insects intended for human consumption, particularly in regions like Peru, where legislation is still being developed.
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