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

Ribeiro, José Carlos; Santos, Carla Adriana; Lima, Rui Costa; Pintado, Manuela; Cunha, Luís Miguel

doi:10.1016/j.fufo.2022.100190

Cited by 15 publications

(15 citation statements)

References 60 publications

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“…Another hypothesis for the lower acceptance of F15% and F20% is that cricket flour used in this study was not defatted, which may cause undesirable odour and flavour in the samples, consequently affecting sensory acceptance. According to previous research, defatted cricket flour showed better sensory results than whole meal flour in reformulation studies in food products (Ribeiro et al ., 2019, 2022).…”

Section: Resultsmentioning

confidence: 99%

Adding cricket (Gryllus assimilis) flour in hybrid beef patties: physicochemical, technological and sensory challenges

Gomes Martins,

Milano,

Rodrigues Pollonio

et al. 2023

Int J of Food Sci Tech

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SummaryThe effect of replacing partially lean meat (21.7% protein, 4.5% fat) with cricket (Gryllus assimilis) flour (CF) in the physicochemical, technological, and sensory properties of beef patties was evaluated. Four formulations were elaborated, a control with 66% w/w of beef (FC) and the others with substitution of the meat at 10 (F10%), 15 (F15%), and 20% w/w (F20%) levels with CF. Analysis of chemical composition, shrinkage, cooking yield, moisture and fat retention, pH, color, lipid oxidation (TBARS), texture, and sensory profile (Acceptance test and CATA questions) were performed. An increase in fat content, moisture, and fat retention was observed in products with cricket flour. Adding CF resulted in softer meat products with lower shrinkage and cooking loss. FC was lighter and redder than products with CF. TBARS values were higher as CF addition increased, with no difference among FC and F10%. FC and F10% had greater sensory acceptance (scores above 8.0 and 7.0 for overall liking, respectively). By the CATA test consumers linked FC and F10% with the descriptors associated to overall liking, such as burger aroma, meat aroma, and juicy and F15% and F20% were associated to undesirable descriptors such strange and unpleasant aroma, bad and dry appearance, sandy, and crumbly. The results showed that cricket flour could replace beef by a fraction of up to 10%, obtaining a hybrid meat product with appropriate technological and sensory characteristics.

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Section: Resultsmentioning

confidence: 99%

Adding cricket (Gryllus assimilis) flour in hybrid beef patties: physicochemical, technological and sensory challenges

Gomes Martins,

Milano,

Rodrigues Pollonio

et al. 2023

Int J of Food Sci Tech

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“…(2021) and Bartkowicz and Babicz‐Zielinska (2020) reported that products incorporating T. molitor had higher liking scores than products incorporating A. domesticus , while Ribeiro et al. (2022b) and Kowalski et al. (2022) reported opposing results.…”

Section: Resultsmentioning

confidence: 99%

“…The impact of the drying method has also been assessed (Mishyna et al., 2020; Ribeiro et al., 2022b). The effect of T. molitor incorporation (15%) in bars was dependent on the drying method, since only oven‐dried samples had lower overall liking scores than a control sample while microwave‐drying led to similar liking scores (Ribeiro et al., 2022a).…”

Section: Resultsmentioning

confidence: 99%

“…Regarding differences between species, several contradicting reports have been observed. For instance, both Chow et al (2021) and Bartkowicz and Babicz-Zielinska (2020) reported that products incorporating T. molitor had higher liking scores than products incorporating A. domesticus, while Ribeiro et al (2022b) and Kowalski et al (2022) reported opposing results. Interestingly, there have been studies reporting differences between closely related species such as crickets (Ribeiro et al, 2019) (A. domesticus and G. sigillatus) and mealworms (Kowalski et al, 2022;Sriprablom et al, 2022) (T. molitor, A. diaperinus, and Z. atratus).…”

Section: Bakery and Snacksmentioning

confidence: 99%

“…Additionally, several negative flavor/taste attributes have been associated with insect incorporation: unpleasant aftertaste, soap (Ribeiro et al, 2019), rancid (Ribeiro et al, 2019;Ribeiro et al, 2022a), feed (Ribeiro et al, 2022a), fishy (Biró et al, 2020), bitterness (Bartkiene et al, 2022;Wendin et al, 2021), acidity (Wendin et al, 2021), and earthy/mushroom (Ribeiro et al, 2019;Wendin et al, 2021). However, it was possible to verify some of the impact of the drying method, since Ribeiro et al (2022b) reported that only oven-dried T. molitor was associated with negative attributes (feed and rancid) while microwave-drying only led to an increase in aftertaste. Some of the attributes present both in the odor and flavor/taste profile (rancid, feed, earthy, moldy, old closet) can fit into the category of "old food," which has been described as a characteristic note of insect flours (Section 3.3.3).…”

Section: Bakery and Snacksmentioning

confidence: 99%

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Consumption of edible insects and insect‐based foods: A systematic review of sensory properties and evoked emotional response

Ribeiro,

Pintado,

Cunha

2023

Comp Rev Food Sci Food Safe

Self Cite

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Low consumer acceptance of edible insects and insect‐based products is one of the main barriers to the successful implementation of entomophagy in Western countries. This rejection is mainly caused by consumers’ negative emotional responses, psychological/personality traits, and attitudes toward food choices. However, as the role of intrinsic product characteristics on such food choices has not been adequately studied, a systematic review was conducted following the PRISMA method, to analyze studies that have assessed hedonic evaluations, sensory profiling, or emotional responses to edible insects or insect‐based products. The majority of studies performed with whole insects and insect flour highlight that insect‐based products are more negatively evaluated than control products. Although the sensory properties of insects are affected by species and processing conditions, they are generally negative across sensory dimensions. In particular, insects and insect‐based products are generally associated with odor and flavor/taste attributes that are related to old/spoiled food. These negative attributes can be linked to the fat fraction of edible insects, with insect oils being very negatively evaluated by consumers. On the other hand, defatted fractions and deodorized oils are not associated with these negative attributes, further supporting the hypothesis that the fat fraction is responsible for the negative odor and flavor/taste attributes. However, there is still a lack of studies assessing the sensory profile of edible insects and insect‐based products, as well as consumers’ emotional responses to their consumption. Future studies should focus on the effects of different processing conditions, products incorporating insect fractions (namely protein concentrates/isolates and defatted fractions), and evaluation by target consumer groups.

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Processing insects for lipid production

Pellerin,

Ben Fadhel,

Doyen

2024

Insects as Food and Food Ingredients

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

Cited by 15 publications

References 60 publications

Adding cricket (Gryllus assimilis) flour in hybrid beef patties: physicochemical, technological and sensory challenges

Adding cricket (Gryllus assimilis) flour in hybrid beef patties: physicochemical, technological and sensory challenges

Consumption of edible insects and insect‐based foods: A systematic review of sensory properties and evoked emotional response

Processing insects for lipid production

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