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

Karin Wendin, J. Berg, K. Ingemar Jönsson, P. Andersson, Karina Birch, F. Davidsson, Johanna Gerberich, S. Rask, M. Langton

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Abstract

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.

Original languageEnglish
Pages (from-to)100082
Number of pages7
JournalFuture Foods
Volume4
Early online date2021
DOIs
Publication statusPublished - 2021

Swedish Standard Keywords

  • Food Science (40103)

Keywords

  • Consumer
  • Crisps
  • Insects
  • Pâté
  • Texture

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