Development of Yogurt Muffins with Addition of Mealworm Powder (Tenebrio molitor Lavare)

Kimyoungkyun,; 전장철,

doi:10.20878/cshr.2019.25.9.006

Cited by 1 publication

(2 citation statements)

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“…This is not surprising, as many studies have indicated that mealworms typically achieve the highest acceptance, especially in terms of taste, often described as slightly nutty. The current findings align with previous research by other authors, who pointed out that mealworms are a species of insect that receives the highest acceptance and is most commonly consumed [32,64,66].…”

Section: Discussionsupporting

confidence: 92%

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The Acceptance of Cream Soups with the Addition of Edible Insects (Mealworm, T. molitor; House Cricket, A. domesticus; Buffalo Worm, A. diaperinus; Grasshopper, R. differens) among Young People and Seniors in Poland

Skotnicka,

Mazurek,

Kowalski

2023

Nutrients

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Research on the acceptance of consuming insects in one’s diet shows the increasing importance of this issue in the context of a sustainable food chain and ecology. Insects represent a promising food source due to their high nutritional value, efficiency in production, and minimal environmental impact, as well as the growing awareness of ecological issues. Despite these benefits, cultural and psychological barriers hinder the acceptance of consuming insects in Western countries. In this study, an assessment was made of the acceptance level of cream-type soups made from tomatoes and white vegetables with the addition of 20% flour from four insect species: mealworm (T. molitor); house cricket (A. domesticus); buffalo worm (A. diaperinus); and grasshopper (R. differens), compared to a control sample. One hundred and four subjects (55 seniors and 49 young adults) participated in this study. The acceptance level of various soups with insect flour was evaluated, considering different sensory parameters such as appearance, smell, taste, and texture. The research showed that older people have a lower acceptance for dishes containing insects compared to young adults, but the differences in the responses given were not statistically significant (p = 0.05), rejecting the assumption that insect-based products should be mainly targeted at young people. Of all the proposed test samples, the mealworm (T. molitor) was the most acceptable insect species in the tests in both taste versions for both age groups. The average score was 6.63 points on a 10-point scale. The products with the addition of grasshopper (R. differens) were rated the lowest. The acceptance level ranged between 4.23 and 4.38 points. A multiple regression analysis showed that taste and texture had the strongest influence on the overall acceptance of these dishes, and the results obtained were highly correlated with the general opinion of the testers. The increasing acceptance level and growing interest in this type of food can be a positive step towards sustainable and efficient food production.

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Section: Discussionsupporting

confidence: 92%

“…It was found that the taste and aroma were the characteristics that effectively lowered the overall rating, not the texture and color, similar to the results of the current study. Perhaps the base product and the appropriate recipe to which the insect powder is added are essential factors to consider [66].…”

Section: Discussionmentioning

confidence: 99%