Investigation of Consumer Acceptance of Foods Containing Insects and Development of Non-Snack Insect-based Foods
2020
Brynning, Gunhild | Bækgaard, Jens Ulrich | Heckmann, Lars-Henrik Lau
A focus group survey was conducted to investigate how consumers from western cultures can be convinced to eating insect-based foods regularly. The survey suggested that consumer demands include more recipes for use, nutritional information, lower prices and insect-based products that are not snacks but elements of main meals. They also suggested that the insects should be added to well-known products such as bread or meat products. A Quantitative Descriptive Sensory Analysis was conducted to describe the flavor profile of three different insect flours: House cricket (Acheta domesticus), Buffalo larvae (Alphitobius diaperinus) and Common Mealworm (Tenebrio molitor). It revealed that insect flour has a unique flavor profile with three primary groups of taste notes: Protein/meat, cereal/bread and mature/old. The flour most neutral in taste was Tenebrio, and it was selected for further investigations. The functionality of Tenebrio flour was investigated in meat, bread and mayonnaise model systems. No significant effects were found on emulsifying and baking capacity. Based on the results of the consumer survey and functionality tests, an innovation process was started, and four new products were developed. Four meat products with 100% replacement of meat with Tenebrio flour and vegetable ingredients were developed. The best results were achieved in products that required no functionality of the meat (chili con carne and spring rolls). In products demanding functionality of meat proteins (pate and meatballs), more development is necessary to achieve a satisfactory texture.
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