Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species

Detalhes bibliográficos
Autor(a) principal: Ribeiro, José Carlos
Data de Publicação: 2022
Outros Autores: Santos, Carla, Lima, Rui Costa, Pintado, Manuela E., Cunha, Luís Miguel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/39134
Resumo: It is necessary to develop products with desirable sensory properties in order to increase the acceptance of insect-based products by Western consumers. In this work, the impact of defatting on the sensory properties of cereal bars with yellow mealworm (Tenebrio molitor) larvae, in addition to the impact of different drying methods and different species (T. molitor and house cricket Acheta domesticus) were assessed. A model cereal bar incorporating oats, dried and dehydrated fruits was developed as well as four additional formulations with insect flour: defatted (Soxhlet method with ethanol) mealworm (TM_D), microwave (TM_MW) or oven dried (TM_O) mealworm and oven dried cricket (AD_O). A panel of 99 consumers rated overall liking and willingness to buy (9-point scale), and profiled the bars using a Check-All-That-Apply ballot. The bars with defatted or microwaved mealworm had similar liking and willingness to eat scores in comparison with the control bar. Conversely, bars with oven-dried insects had worse evaluations and were associated with negative attributes related to odor and flavor, which were hampered by defatting or microwave-drying. This study highlights how different processing methods can be applied in order to increase the sensory liking of insect-based products and also provides information on their sensory characterization.
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spelling Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect speciesEntomophagyFractionationNovel foodProcessingSensory attributesIt is necessary to develop products with desirable sensory properties in order to increase the acceptance of insect-based products by Western consumers. In this work, the impact of defatting on the sensory properties of cereal bars with yellow mealworm (Tenebrio molitor) larvae, in addition to the impact of different drying methods and different species (T. molitor and house cricket Acheta domesticus) were assessed. A model cereal bar incorporating oats, dried and dehydrated fruits was developed as well as four additional formulations with insect flour: defatted (Soxhlet method with ethanol) mealworm (TM_D), microwave (TM_MW) or oven dried (TM_O) mealworm and oven dried cricket (AD_O). A panel of 99 consumers rated overall liking and willingness to buy (9-point scale), and profiled the bars using a Check-All-That-Apply ballot. The bars with defatted or microwaved mealworm had similar liking and willingness to eat scores in comparison with the control bar. Conversely, bars with oven-dried insects had worse evaluations and were associated with negative attributes related to odor and flavor, which were hampered by defatting or microwave-drying. This study highlights how different processing methods can be applied in order to increase the sensory liking of insect-based products and also provides information on their sensory characterization.Veritati - Repositório Institucional da Universidade Católica PortuguesaRibeiro, José CarlosSantos, CarlaLima, Rui CostaPintado, Manuela E.Cunha, Luís Miguel2022-10-17T17:29:40Z2022-122022-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/39134eng2666-833510.1016/j.fufo.2022.10019085139046771info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-09T01:36:19Zoai:repositorio.ucp.pt:10400.14/39134Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:31:59.183658Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species
title Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species
spellingShingle Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species
Ribeiro, José Carlos
Entomophagy
Fractionation
Novel food
Processing
Sensory attributes
title_short Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species
title_full Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species
title_fullStr Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species
title_full_unstemmed Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species
title_sort Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species
author Ribeiro, José Carlos
author_facet Ribeiro, José Carlos
Santos, Carla
Lima, Rui Costa
Pintado, Manuela E.
Cunha, Luís Miguel
author_role author
author2 Santos, Carla
Lima, Rui Costa
Pintado, Manuela E.
Cunha, Luís Miguel
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Ribeiro, José Carlos
Santos, Carla
Lima, Rui Costa
Pintado, Manuela E.
Cunha, Luís Miguel
dc.subject.por.fl_str_mv Entomophagy
Fractionation
Novel food
Processing
Sensory attributes
topic Entomophagy
Fractionation
Novel food
Processing
Sensory attributes
description It is necessary to develop products with desirable sensory properties in order to increase the acceptance of insect-based products by Western consumers. In this work, the impact of defatting on the sensory properties of cereal bars with yellow mealworm (Tenebrio molitor) larvae, in addition to the impact of different drying methods and different species (T. molitor and house cricket Acheta domesticus) were assessed. A model cereal bar incorporating oats, dried and dehydrated fruits was developed as well as four additional formulations with insect flour: defatted (Soxhlet method with ethanol) mealworm (TM_D), microwave (TM_MW) or oven dried (TM_O) mealworm and oven dried cricket (AD_O). A panel of 99 consumers rated overall liking and willingness to buy (9-point scale), and profiled the bars using a Check-All-That-Apply ballot. The bars with defatted or microwaved mealworm had similar liking and willingness to eat scores in comparison with the control bar. Conversely, bars with oven-dried insects had worse evaluations and were associated with negative attributes related to odor and flavor, which were hampered by defatting or microwave-drying. This study highlights how different processing methods can be applied in order to increase the sensory liking of insect-based products and also provides information on their sensory characterization.
publishDate 2022
dc.date.none.fl_str_mv 2022-10-17T17:29:40Z
2022-12
2022-12-01T00:00:00Z
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/39134
url http://hdl.handle.net/10400.14/39134
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2666-8335
10.1016/j.fufo.2022.100190
85139046771
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eu_rights_str_mv openAccess
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