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

Insects are a novel food source with high nutritional value. However, acceptance of insects as food is low in Western countries and it is necessary to improve their sensory appeal. In this context, the effect of defatting was evaluated as a tool to improve consumers' acceptance, overall liking and sensory properties of foods incorporating edible crickets. Therefore, the nutritional content of two cricket species was analyzed, and the evaluation of the organic solvent which allowed for the best lipid extraction was performed. In addition, whole and defatted ground crickets were included in cereal and dry fruit bars to evaluate their sensory properties and consumers’ acceptance. Both cricket species had a high protein content and were valuable sources of minerals. Ethanol was the best solvent to defat the cricket species and the inclusion of defatted crickets in cereal bars had a positive effect on its sensory evaluations. The products incorporating whole ground crickets were associated with negative sensory descriptors and low liking and acceptance scores. The results suggest that the characteristic flavor of crickets seems to be associated with their lipid content, but it is unknown which components of the lipid fraction are responsible for their flavor. •Ethanol allowed the greatest lipid extraction on cricket species.•A CATA ballot was built yielding a good description of insect protein bars.•Defatting improved liking and acceptance of cereal bars incorporating crickets.•Sensory profile of insect protein bars was improved by defatting of crickets. .•Lipid fraction may be responsible for crickets' negative sensory attributes.