Eri silkworm pupae protein: A novel edible insect ingredient for enhancing ice cream quality and consumer acceptance

Abstract

Insects are emerging as promising alternative protein sources for food applications. Eri silkworm pupae protein extract, a byproduct of eri silk production, offers a sustainable alternative to conventional dairy ingredients in ice cream. This study investigates the properties of eri silkworm pupae protein extract and its impact on the quality of chocolate ice cream at incorporation levels ranging from 1 % to 5 % w/w (without added milk solids nonfat (MSNF)). The extract exhibited high protein content (80.11 %), a favorable amino acid profile, and demonstrated suitable foaming and emulsifying properties. Its incorporation significantly influenced the ice cream's quality, with higher levels of protein extract leading to lower overrun, higher melting rates, increased viscosity, and a lighter color in the chocolate ice cream mixes. Sensory evaluation revealed no adverse effects on appearance, flavor, or taste, although protein extract concentrations of 4 % to 5 % negatively impacted texture, likely due to increased viscosity. For optimal consumer acceptance, 1 % to 3 % eri silkworm pupae protein extract is recommended for chocolate ice cream formulations.