Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking. / Wendin, K.; Berg, J.; Jönsson, K. I.; Andersson, P.; Birch, K.; Davidsson, F.; Gerberich, J.; Rask, S.; Langton, M.

I: Future Foods, Bind 4, 100082, 12.2021.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Wendin, K, Berg, J, Jönsson, KI, Andersson, P, Birch, K, Davidsson, F, Gerberich, J, Rask, S & Langton, M 2021, 'Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking', Future Foods, bind 4, 100082. https://doi.org/10.1016/j.fufo.2021.100082

APA

Wendin, K., Berg, J., Jönsson, K. I., Andersson, P., Birch, K., Davidsson, F., Gerberich, J., Rask, S., & Langton, M. (2021). Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking. Future Foods, 4, [100082]. https://doi.org/10.1016/j.fufo.2021.100082

Vancouver

Wendin K, Berg J, Jönsson KI, Andersson P, Birch K, Davidsson F o.a. Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking. Future Foods. 2021 dec.;4. 100082. https://doi.org/10.1016/j.fufo.2021.100082

Author

Wendin, K. ; Berg, J. ; Jönsson, K. I. ; Andersson, P. ; Birch, K. ; Davidsson, F. ; Gerberich, J. ; Rask, S. ; Langton, M. / Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking. I: Future Foods. 2021 ; Bind 4.

Bibtex

@article{90bad88f568d449d819fa2c501bea86c,
title = "Introducing mealworm as an ingredient in crisps and p{\^a}t{\'e}s – sensory characterization and consumer liking",
abstract = "The objective of this study was to evaluate sensory perception and consumers{\textquoteright} attitude and liking of products with different textures, crisps and p{\^a}t{\'e}s, with added mealworm ingredient in different amounts. By addition of mealworm (Tenebrio molitor L.) in the crisps, the brittleness increased. However, an increase in mealworm also increased the darkness. Adding mealworms to p{\^a}t{\'e} reduced the odour and flavour of vegetable and increased the flavour of cinnamon and pepper as well as the oily texture. There was no significant difference in total liking between 10 and 30% addition of mealworm, nor between 0 and 10% addition, in any of the two products. The crisps received higher liking score than the p{\^a}t{\'e}s. Thus, there is also a much higher probability that a customer would buy insect crisps than insect p{\^a}t{\'e}. Environmental sustainability and sensory properties were shown to be the main reasons for buying foods with added insect ingredients.",
keywords = "Consumer, Crisps, Insects, P{\^a}t{\'e}, Texture",
author = "K. Wendin and J. Berg and J{\"o}nsson, {K. I.} and P. Andersson and K. Birch and F. Davidsson and J. Gerberich and S. Rask and M. Langton",
note = "Funding Information: SLU, Swedish University of Agricultural Sciences (to M. L.) and RISE Research Institutes of Sweden (to J. B.) are greatly acknowledged for financial support. Funding Information: This research was funded by The Knowledge Foundation (KK-stiftelsen), grant number 20170141. SLU, Swedish University of Agricultural Sciences (to M. L.) and RISE Research Institutes of Sweden (to J. B.) are greatly acknowledged for financial support. Tetra Pak is acknowledged for assistant in product preparation. Maria Nyberg, Viktoria Olsson and Per Magnusson (Kristianstad University) are acknowledged for their assistance in performing the consumer study. Funding Information: This research was funded by The Knowledge Foundation (KK-stiftelsen), grant number 20170141. Publisher Copyright: {\textcopyright} 2021 The Authors",
year = "2021",
month = dec,
doi = "10.1016/j.fufo.2021.100082",
language = "English",
volume = "4",
journal = "Future Foods",
issn = "2666-8335",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking

AU - Wendin, K.

AU - Berg, J.

AU - Jönsson, K. I.

AU - Andersson, P.

AU - Birch, K.

AU - Davidsson, F.

AU - Gerberich, J.

AU - Rask, S.

AU - Langton, M.

N1 - Funding Information: SLU, Swedish University of Agricultural Sciences (to M. L.) and RISE Research Institutes of Sweden (to J. B.) are greatly acknowledged for financial support. Funding Information: This research was funded by The Knowledge Foundation (KK-stiftelsen), grant number 20170141. SLU, Swedish University of Agricultural Sciences (to M. L.) and RISE Research Institutes of Sweden (to J. B.) are greatly acknowledged for financial support. Tetra Pak is acknowledged for assistant in product preparation. Maria Nyberg, Viktoria Olsson and Per Magnusson (Kristianstad University) are acknowledged for their assistance in performing the consumer study. Funding Information: This research was funded by The Knowledge Foundation (KK-stiftelsen), grant number 20170141. Publisher Copyright: © 2021 The Authors

PY - 2021/12

Y1 - 2021/12

N2 - The objective of this study was to evaluate sensory perception and consumers’ attitude and liking of products with different textures, crisps and pâtés, with added mealworm ingredient in different amounts. By addition of mealworm (Tenebrio molitor L.) in the crisps, the brittleness increased. However, an increase in mealworm also increased the darkness. Adding mealworms to pâté reduced the odour and flavour of vegetable and increased the flavour of cinnamon and pepper as well as the oily texture. There was no significant difference in total liking between 10 and 30% addition of mealworm, nor between 0 and 10% addition, in any of the two products. The crisps received higher liking score than the pâtés. Thus, there is also a much higher probability that a customer would buy insect crisps than insect pâté. Environmental sustainability and sensory properties were shown to be the main reasons for buying foods with added insect ingredients.

AB - The objective of this study was to evaluate sensory perception and consumers’ attitude and liking of products with different textures, crisps and pâtés, with added mealworm ingredient in different amounts. By addition of mealworm (Tenebrio molitor L.) in the crisps, the brittleness increased. However, an increase in mealworm also increased the darkness. Adding mealworms to pâté reduced the odour and flavour of vegetable and increased the flavour of cinnamon and pepper as well as the oily texture. There was no significant difference in total liking between 10 and 30% addition of mealworm, nor between 0 and 10% addition, in any of the two products. The crisps received higher liking score than the pâtés. Thus, there is also a much higher probability that a customer would buy insect crisps than insect pâté. Environmental sustainability and sensory properties were shown to be the main reasons for buying foods with added insect ingredients.

KW - Consumer

KW - Crisps

KW - Insects

KW - Pâté

KW - Texture

U2 - 10.1016/j.fufo.2021.100082

DO - 10.1016/j.fufo.2021.100082

M3 - Journal article

AN - SCOPUS:85122700804

VL - 4

JO - Future Foods

JF - Future Foods

SN - 2666-8335

M1 - 100082

ER -

ID: 306970611