Formulación de galletas de chocolate con harina y grasa de chontacuro (Rhynchophorus palmarum): una estrategia para la valorización de recursos alternativos

Abstract

This research project aimed to formulate cookies using flour and fat from the chontacuro (Rhynchophorus palmarum), evaluating their sensory and bromatological characteristics. Four formulations were prepared with varying proportions of chontacuro flour (0%, 25%, 50%, and 100%), while maintaining a constant amount of insect fat. The cookies underwent sensory evaluation (color, smell, taste, and texture), with the 100% chontacuro flour sample receiving the highest acceptance. This formulation was analyzed and showed a protein content of 14.57%, considerably higher than that of conventional commercial cookies. The results demonstrate that chontacuro is a viable ingredient from nutritional, sensory, and sustainability perspectives. The main challenge for its mass production is the high cost, linked to traditional harvesting methods. However, this could be mitigated through controlled farming. This proposal offers a promising alternative to tackle food insecurity, promote rural economies, and reduce the environmental impact of the conventional food industry.