Mealworm (Tenebrio molitor) as a sustainable ingredient in crisps and pâtes. Sensory characterisation and consumer liking

Karin Wendin, Johan Berg, K. Ingemar Jönsson, Peter Andersson, Karina Birch, Fredrik Davidsson, Johanna Gerberich, Susanne Rask, Maud Langton

Forskningsoutput: KonferensbidragPoster

Sammanfattning

Sustainable food with low environmental impact is of great importance. Insects are highly nutritious and has low effect on the environment. However, in western countries, insects as foods have a low acceptance. It is therefore of importance to process the insects into foods with familiar flavour and texture. To understand consumers’ perception, different types of common food products should be examined. Thus, in this study two widely different products are included, crisps and pâtés with added mealworm ingredient.

The aim 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.

Two types of products differing largely in texture properties were produced: crisps (crispy) and pâtés (soft). Three varieties of each product type were produced, containing mealworm flour in the amounts of 0%, 10% and 30%, respectively. 

Adding mealworms in the crisps increased brittleness and darkness. Adding mealworms to pâté increased flavours of cinnamon and pepper as well as oily texture. There was no significant difference in total liking between 10 and 30% addition of mealworm, nor between 0 and 10%, in any of the two products. The crisps received higher liking score than the pâtés. 85% of the consumers indicated their interest in buying food products based on insects. However, a large majority, 90%, were interested in buying crisps, while only 30% showed interest in buying the pâté. This clearly points out the importance of sensory aspects in liking and consideration of buying products with added mealworms. 

In conclusion: Mealworm ingredient could be used in products differing in textures, addition of mealworm had different impact on the sensory attributes in each of the product types. It was shown that environmental sustainability and sensory properties were the main reasons for buying foods with added insect ingredient.

OriginalspråkEngelska
StatusPublicerad - 2021
Evenemang14th Pangborn Sensory Science Symposium, Online: Live and On-demand, August 9-12, 2021 -
Varaktighet: 1980-jan-01 → …

Konferens

Konferens14th Pangborn Sensory Science Symposium, Online: Live and On-demand, August 9-12, 2021
Period80-01-01 → …

Nationell ämneskategori

  • Livsmedelsvetenskap (40103)

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