The Brazilians’ sensorial perceptions for novel food – cookies with insect protein

The efforts for entomophagy and the consumption of food products containing insect protein to become mainstream need to overcome a number of consumer barriers in western countries. A low willingness to purchase a novel food product containing alternative protein sources, particularly insects, requir...

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Veröffentlicht in:Journal of insects as food and feed 2021-01, Vol.7 (3), p.287-300
Hauptverfasser: Lucchese-Cheung, T, de Aguiar, L.A. Kluwe, Spers, E.E, De Lima, L.M
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container_end_page 300
container_issue 3
container_start_page 287
container_title Journal of insects as food and feed
container_volume 7
creator Lucchese-Cheung, T
de Aguiar, L.A. Kluwe
Spers, E.E
De Lima, L.M
description The efforts for entomophagy and the consumption of food products containing insect protein to become mainstream need to overcome a number of consumer barriers in western countries. A low willingness to purchase a novel food product containing alternative protein sources, particularly insects, requires a clear understanding of a product’s attributes to improve its acceptance. A sensory analysis of a cookie made with mealworm (Tenebrio molitor) flour was carried out. A mixed methods approach was used to collect and analyse data from a group of 25 panellists who participated in a taste testing session at the sensory laboratory in Brazil. Gender did not appear to determine the product’s preference regarding the sensory descriptors colour, smell, texture and taste. Yet, taste attracted the most positive attitude towards the cookie and also generated the most customer willingness to try. This was followed by texture (crunchiness). Familiarity with existing products on the market seemed also to be relevant for potential consumers. The participants generally demonstrated a willingness to eat a novel food such as an insect-based cookie when it reaches the market.
doi_str_mv 10.3920/JIFF2020.0080
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source Wageningen Academic Publishers Open Access
subjects Cookies
Familiarity
Food
Food consumption
Food production
Insects
Novel foods
Olfaction
Protein sources
Proteins
RESEARCH ARTICLE
Sensory evaluation
Smell
Taste
Texture
title The Brazilians’ sensorial perceptions for novel food – cookies with insect protein
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