Abstract

The objective of this study was to evaluate sensory perception and consumers' attitude and liking of products with different textures, crisps and pates, 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 pate 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 pates. Thus, there is also a much higher probability that a customer would buy insect crisps than insect pate. Environmental sustainability and sensory properties were shown to be the main reasons for buying foods with added insect ingredients.

Keywords

Insects; Consumer; Texture; Crisps; P?t?

Published in

Future foods
2021, Volume: 4, article number: 100082

SLU Authors

• Langton, Maud

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1016/j.fufo.2021.100082

Permanent link to this page (URI)

https://res.slu.se/id/publ/119428