Application of Edible Insect Flour as a Novel Ingredient in Fortified Snack Pellets: Processing Aspects and Physical Characteristics

The aim of the study was to develop a suitable recipe for wheat-corn snack pellets fortified with insect flour addition and evaluate relevant processing aspects physical characteristics developed products. Varying levels edible (10, 20, 30%) were incorporated into new type pellet as half product further expansion. effects level, well variables (moisture 32, 34, 36% screw speeds 60, 80, 100 rpm), analyzed on extrusion stability selected pellets’ properties processed via single-screw cooking. This research indicated that an increasing amount significantly affected output energy consumption. incorporation in blends increased specific mechanical efficiency extrusion, especially at high moisture level speed during processing. Moreover, reduced bulk density durability. Principal component analysis confirmed approximately 76.5% data variance explained by first two principal components, significant correlations noted between tested pellets. It can be concluded up 20% newly extruded formulations has no negative effect properties.