Influence of drying and pretreatment methods on certain parameters of yellow mealworm larvae (Tenebrio molitor)

Nowadays alternative protein sources like edible insects are becoming widely used as human food. One of the most popular insect is yellow mealworm (Tenebrio molitor) due to its high nutrition value. However, pretreatment and drying necessary increase food shelf life efficiency use. Due this, purpose present work was determination influence methods (freezing larvae for 1 month, freezing 2 hours, month followed by defrosting hours at room temperature, blanching) (convection 40 °C 60 °C, microwave drying) on color (determination L*, а*, b*, ΔElab, Ch, H, BI), moisture content (gravimetric method), fatty acid composition (determined gas chromatography with mass spectroscopy) time (time required reach constant weight). It found that all had no effect larvae. In terms rate retention, showed better results than convection °C. Meanwhile, leads higher final samples. Among methods, only blanching samples before retained their also accelerated drying.