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Introducing mealwor...
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Wendin, Karin,1963-Högskolan Kristianstad,Forskningsmiljön Food and Meals in Everyday Life (MEAL),Avdelningen för mat- och måltidsvetenskap,Danmark,Kristianstad University, Sweden; University of Copenhagen, Denmark
(author)
Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking
- Article/chapterEnglish2021
Publisher, publication year, extent ...
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2021
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Elsevier,2021
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electronicrdacarrier
Numbers
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LIBRIS-ID:oai:DiVA.org:hkr-22596
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urn:nbn:se:hkr:diva-22596urn
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https://doi.org/10.1016/j.fufo.2021.100082DOI
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urn:nbn:se:ri:diva-58283urn
Supplementary language notes
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Language:English
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Summary in:English
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Classification
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Subject category:ref swepub-contenttype
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Subject category:art swepub-publicationtype
Notes
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SLU, Swedish University of Agricultural Sciences (to M. L.) and RISE Research Institutes of Sweden (to J. B.) are greatly acknowledged for financial support.
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Funding details: Stiftelsen för Kunskaps- och Kompetensutveckling, KKS, 20170141; Funding details: Sveriges Lantbruksuniversitet, SLU; Funding details: Högskolan Kristianstad, HKR; Funding text 1: 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 text 2: 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 text 3: This research was funded by The Knowledge Foundation (KK-stiftelsen), grant number 20170141.
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gratis
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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.
Subject headings and genre
Added entries (persons, corporate bodies, meetings, titles ...)
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Berg, J.RISE Research Institutes of Sweden
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Jönsson, K. Ingemar,1959-Högskolan Kristianstad,Forskningsmiljön Man & Biosphere Health (MABH),Avdelningen för miljö- och biovetenskap,MABH(Swepub:hkr)JNI
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Andersson, P.Solina Sweden AB,Solina Sweden AB, Sweden
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Birch, KarinaHögskolan Kristianstad,Avdelningen för mat- och måltidsvetenskap(Swepub:hkr)bik
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Davidsson, F.Geoloc AB,Geoloc AB, Sweden
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Gerberich, JohannaHögskolan Kristianstad,Avdelningen för mat- och måltidsvetenskap(Swepub:hkr)gej
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Rask, S.Solina Sweden AB,Solina Sweden AB, Sweden
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Langton, M.Sveriges Lantbruksuniversitet SLU
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Langton, MaudSLU Swedish University of Agricultural Sciences, Sweden
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Birch, K.Kristianstad University, Sweden
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Gerberich, J.Kristianstad University, Sweden
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Berg, JRISE,Jordbruk och livsmedel
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Jönsson, K. I.Kristianstad University, Sweden
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Högskolan KristianstadForskningsmiljön Food and Meals in Everyday Life (MEAL)
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Related titles
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In:Future Foods: Elsevier4, s. 1-82666-8335
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Wendin, Karin, 1 ...
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Berg, J.
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Andersson, P.
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Birch, Karina
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Davidsson, F.
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Rask, S.
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Langton, Maud
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