Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars

Ribeiro, José Carlos; Lima, Rui Costa; Maia, Margarida R.G.; Almeida, Agostinho; Fonseca, António J.M.; Cabrita, Ana R.J.; Cunha, Luís Miguel

doi:10.1016/j.lwt.2019.108335

Cited by 53 publications

(50 citation statements)

References 25 publications

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“…The deliciousness of the product may be key in the acceptance of insect products, and the poor sensory evaluations should be investigated. This may be related to lipids, among other things, as defatting crickets improved overall liking and acceptability (121). However, culinary chefs and the catering industry should consider it a challenge to increase the deliciousness of insect products.…”

Section: Consumer Attitudesmentioning

confidence: 99%

Nutritional Qualities and Enhancement of Edible Insects

et al. 2021

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Over the last decade, the urgency to find alternative and sustainable protein sources has prompted an exponential increase in the interest in insects as a human food source. Edible insects contribute suitable amounts of energy and protein, fatty acids, and micronutrients to the human diet. Nutritional values of insects can be manipulated to meet specific needs. Edible insects in food-insecure countries can contribute to improving diets and preventing undernutrition. Bioactive compounds in insects may reduce health risks. Food safety risks are low and mainly relate to those of allergenicity. Strategies to overcome barriers to the consumption of insect products include emphasizing their sustainability, increasing their tastiness, and developing the ability to disguise insects in familiar products. A new sector of insects as food and feed is emerging. Major challenges include legislation, lowering prices by automation and cheap substrates, developing insect products that appeal to consumers, and exploring the health benefits. Expected final online publication date for the Annual Review of Nutrition, Volume 41 is September 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

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Section: Consumer Attitudesmentioning

confidence: 99%

Nutritional Qualities and Enhancement of Edible Insects

et al. 2021

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“…In last years, several new techniques have been developed which are intended for naïve consumers and could also be used with children, such as Projective Mapping (Mitterer-Daltoé et al, 2017) or structured sorting (Varela & Salvador, 2014). Check-All-That-Apply (CATA) methodology is also a recent technique, which allows the sensory profiling of food products through the selection of attributes presented in a ballot, and has been extensively used with adults (Ares, Barreiro, Deliza, Giménez, & Gámbaro, 2010;Dooley, Lee, & Meullenet, 2010;Ribeiro et al, 2019). Due to the simplicity of the process and low-cognitive effort that is required, this method has already been applied with children not only to obtain sensory (Laureati & Pagliarini, 2018) but also emotional profiles (De Pelsmaeker, Schouteten, & Gellynck, 2013).…”

Section: Introductionmentioning

confidence: 99%

Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products

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Ribeiro

Lima³

et al. 2021

Food Quality and Preference

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“…In addition to overcoming these issues of consumer preference and acceptance, there are critical difficulties associated with the intake of insects, despite their abundant nutrients [9]. Thus, appropriate processing is necessary to manipulate the shape or form of insect, and much work has been published on the addition of cricket powder to food products, mainly cereals [10,11].…”

Section: Introductionmentioning

confidence: 99%

Effect of Three Defatting Solvents on the Techno-Functional Properties of an Edible Insect (Gryllus bimaculatus) Protein Concentrate

2021

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Edible insects have received global attention as an alternative protein-rich food. However, their structural characteristics make them difficult to digest. To overcome this obstacle, we assessed the techno-functional properties of three protein concentrates from the cricket Gryllus bimaculatus. Freeze-dried G. bimaculatus powder was defatted using ethanol, hexene, or acetone as solvents, and the techno-functional properties (protein solubility, water and oil holding capacity, foaming properties, emulsion capacity, and gel formation) of the protein concentrates were determined. Freeze-dried G. bimaculatus powder comprised approximately 17.3% crude fat and 51.3% crude protein based on dry weight. Ethanol was the most effective solvent for reducing the fat content (from 17.30% to 0.73%) and increasing the protein content (from 51.3% to 62.5%) of the concentrate. Techno-functionality properties drastically differed according to the defatting solvent used and foaming properties were most affected. Thus, the techno-functional and whole properties must be considered for proper application of edible insects to achieve global food sustainability.

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Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars

Cited by 53 publications

References 25 publications

Nutritional Qualities and Enhancement of Edible Insects

Nutritional Qualities and Enhancement of Edible Insects

Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products

Effect of Three Defatting Solvents on the Techno-Functional Properties of an Edible Insect (Gryllus bimaculatus) Protein Concentrate

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