March 2, 2020
Scientists are experimenting with larva fat to replace butter in waffles, cakes and cookies, saying the grease from insects is more sustainable and environmentally friendly than the dairy version.
Researchers soaked Black soldier fly larvae in a bowl of water, put it in a blender to create a smooth grayish dollop and then used a kitchen centrifuge to separate out insect butter.
To test the insect butter, the team made three identical versions of cakes, cookies and waffles – each group had one item made with regular butter, another with 25 percent larvae fat and the final food consisted of half butter and half larvae fat.
The baked goods were then served to a taste panel of 344 participants, asking if they could taste the difference.
The group did not notice a difference in the cake containing a quarter of insect fat, and the waffles made with half of the larvae butter also passed the test.
‘For the cakes and cookies, liking was higher for bakery products with 100% butter and 25% butter substitution by BSF LF than the 50% substitution,’ reads the study published in Food Quality and Preference.
‘Although significantly lower, the liking score for the cakes and cookies with 50% BSF LF did only decrease with 0.5–0.8.’
This article was posted: Monday, March 2, 2020 at 6:10 am