Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation

Our study presents the development and technological and sensory evaluation of silkworm enriched buckwheat pasta. Several publications deal recently with the enrichment of different food products with insects. Grain based products seem to be a promising field, due to the wide product range and their popularity. Though buckwheat is healthy, it is less liked by the consumers, because of its characteristic flavour profile. Our aim was to develop a silkworm enriched buckwheat pasta, which merges the advantages of the base materials, and masks the disliked flavour of buckwheat.