Cricket flour in a traditional beverage (chucula): emotions and perceptions of Colombian consumers

Incorporating sustainable raw materials into food has been a challenge in two correlated stages. Firstly, on the design and development of a product. Secondly, on how consumers accept it. This study aimed to evaluate the level of sensory acceptance and the emotional response of the addition of cricket flour (CR) to dried mixtures of different granulometry and solubility ofchucula, which is a traditional hot beverage in Colombia. In addition, this chucula was assessed on granulometric distribution, solubility, water activity, and colour characteristics. The characteristics of chucula elaborated from commercial cereal and legumes flours with the addition of CR (ChFCr) were significantly different (P