Sriprablom J.Kitthawee S.Suphantharika M.Mahidol University2023-06-182023-06-182022-06-01Journal of Food Measurement and Characterization Vol.16 No.3 (2022) , 2181-219021934126https://repository.li.mahidol.ac.th/handle/123456789/83228The high nutritional value of edible insects attracted attention of the food industry for enhancing nutritional characteristics especially protein content of food products. In this study, enrichment of edible insect (Tenebrio molitor and Zophobas atratus) powders into cookie formulations at 0–30% substitution level of wheat flour was tested for their effect on functional and physicochemical properties of cookies. As the substitution level of insect powders increased, the nutritional values, the darkness, redness and yellowness, and the hardness of cookies significantly (p ≤ 0.05) increased, whereas the dough hardness and adhesiveness and the mean scores for all sensory attributes and overall acceptability of cookies decreased. All the cookie samples containing insect powders were microbiologically stable and safe. The cookies enriched with both insect powders up to 20% substitution level were found to be sensorially acceptable. Overall, these results demonstrate a potential application of insect powders to improve nutritional values of cookies.Agricultural and Biological SciencesArticleSCOPUS10.1007/s11694-022-01324-22-s2.0-8512497637221934134