The effect of temperature on structure formation in three insect batters

Since insects are a promising alternative protein source, the application potential of three insect larvae (Alphitobius diaperinus, Tenebrio molitor and Zophobas morio) for food purposes was explored. To this end, the effect of isothermal heating at 5 different temperatures (70 °C–90 °C) on structure formation in insect batters was studied rheologically. Meat batters (with the same protein content as insect batters), isothermally heated at 70...