Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer likingShow others and affiliations
2021 (English)In: Future Foods, ISSN 2666-8335, Vol. 4, article id 100082Article in journal (Refereed) Published
Abstract [en]
The objective of this study was to evaluate sensory perception and consumers’ attitude and liking of products with different textures, crisps and pâtés, with added mealworm ingredient in different amounts. By addition of mealworm (Tenebrio molitor L.) in the crisps, the brittleness increased. However, an increase in mealworm also increased the darkness. Adding mealworms to pâté reduced the odour and flavour of vegetable and increased the flavour of cinnamon and pepper as well as the oily texture. There was no significant difference in total liking between 10 and 30% addition of mealworm, nor between 0 and 10% addition, in any of the two products. The crisps received higher liking score than the pâtés. Thus, there is also a much higher probability that a customer would buy insect crisps than insect pâté. Environmental sustainability and sensory properties were shown to be the main reasons for buying foods with added insect ingredients. © 2021 The Authors
Place, publisher, year, edition, pages
Elsevier B.V. , 2021. Vol. 4, article id 100082
Keywords [en]
Consumer, Crisps, Insects, Pâté, Texture
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-58283DOI: 10.1016/j.fufo.2021.100082Scopus ID: 2-s2.0-85122700804OAI: oai:DiVA.org:ri-58283DiVA, id: diva2:1630638
Note
Funding details: Stiftelsen för Kunskaps- och Kompetensutveckling, KKS, 20170141; Funding details: Sveriges Lantbruksuniversitet, SLU; Funding details: Högskolan Kristianstad, HKR; Funding text 1: SLU, Swedish University of Agricultural Sciences (to M. L.) and RISE Research Institutes of Sweden (to J. B.) are greatly acknowledged for financial support.; Funding text 2: This research was funded by The Knowledge Foundation (KK-stiftelsen), grant number 20170141. SLU, Swedish University of Agricultural Sciences (to M. L.) and RISE Research Institutes of Sweden (to J. B.) are greatly acknowledged for financial support. Tetra Pak is acknowledged for assistant in product preparation. Maria Nyberg, Viktoria Olsson and Per Magnusson (Kristianstad University) are acknowledged for their assistance in performing the consumer study.; Funding text 3: This research was funded by The Knowledge Foundation (KK-stiftelsen), grant number 20170141.
2022-01-202022-01-202025-09-23Bibliographically approved