INSECT OILS AS A SUSTAINABLE ALTERNATIVE IN FOODS: COMPARATIVE STUDY WITH VEGETABLE OIL IN YUCCA PUFFS

The habit of using insects as a food source is ancient and still characteristic of some ethnic groups, especially in Asian countries. The idea of ​​expanding the production and consumption of these animals around the world stems from research into protein sources that require fewer resources to produce, meaning they are more sustainable than traditional livestock farming. In this context, this study evaluated the effect of partial and total replacement of vegetable oil with Tenebrio molitor oil (TMO) and Hermetia illucens fat (BSF) in yucca puffs, a traditional brazilian biscuit made of sour cassava starch. Five formulations were developed (control, 50% replacement of vegetable oil with TMO, total replacement with TMO, 50% replacement with BSF, and total replacement with BSF) and evaluated for moisture, sectional expansion index, bulk density, instrumental color (L*, a*, b*) and texture (hardness and crispness). The biscuits were prepared by mixing sour cassava starch, eggs, milk, salt, and water in a planetary mixer, then shaped into 5 cm long cylindrical sticks using a piping nozzle, then baked in a stone oven at 160 °C for 28 min. The analyses showed that the formulation with 100% TMO had the highest moisture content, while the one with 100% BSF had the lowest value. 50% BSF showed the greatest expansion (3,30), while the control showed the least (2,52). 100% BSF resulted in denser (0,20 g/mL), harder (482,81 N), and less crispy (299,67) biscuits. The biscuit with the least hardness was the 50% BSF (225,20 N) and the crispiest was the biscuit with 50% TMO (388,00). In terms of color, biscuits with TMO showed a lighter color (62,27 and 52,69, for 50% TMO and 100% TMO, respectively) closer to the control (59,59), while those with BSF had a darker color (45,04 and 45,93, for 50% BSF and 100% BSF, respectively). The use of BSF made the cookies more yellowish in relation to the control and 50% TMO samples (p < 0.05). Thus, it was concluded that the partial replacement of vegetable oil with insect lipids improves technological characteristics of the product, such as crispness and expansion, while total replacement may slightly compromise texture and appearance. The study shows that insect oils represent a sustainable and innovative alternative, but their use should be applied in appropriate proportions to ensure good acceptance and final product quality.