Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking

Future Foods

卷:4

K.I. Jönsson¹  J. Berg²  J. Gerberich³  M. Langton³  K. Wendin³  K. Birch³  S. Rask⁴  P. Andersson⁵  F. Davidsson⁶ 

[1] Corresponding author.;

[2] Dept of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark;

[3] Dept of Food and Meal Science, Kristianstad University, 291 88 Kristianstad, Sweden;

[4] Geoloc AB, Box 14001, 167 14 Bromma, Sweden;

[5] RISE Research Institutes of Sweden, Sven Hultins plats 5, 412 58 Göteborg, Sweden;

[6] Solina Sweden AB, Topplocksgatan 5, 212 41 Malmö, Sweden;

关键词: Insects;    Consumer;    Texture;    Crisps;    Pâté;   

DOI  :  

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown