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Introducing mealwor...
Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking
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- Wendin, Karin, 1963- (author)
- Högskolan Kristianstad,Forskningsmiljön Food and Meals in Everyday Life (MEAL),Avdelningen för mat- och måltidsvetenskap,Danmark,Kristianstad University, Sweden; University of Copenhagen, Denmark
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- Berg, J. (author)
- RISE Research Institutes of Sweden
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- Jönsson, K. Ingemar, 1959- (author)
- Högskolan Kristianstad,Forskningsmiljön Man & Biosphere Health (MABH),Avdelningen för miljö- och biovetenskap,MABH
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- Andersson, P. (author)
- Solina Sweden AB,Solina Sweden AB, Sweden
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- Birch, Karina (author)
- Högskolan Kristianstad,Avdelningen för mat- och måltidsvetenskap
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- Davidsson, F. (author)
- Geoloc AB,Geoloc AB, Sweden
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- Gerberich, Johanna (author)
- Högskolan Kristianstad,Avdelningen för mat- och måltidsvetenskap
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- Rask, S. (author)
- Solina Sweden AB,Solina Sweden AB, Sweden
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- Langton, M. (author)
- Sveriges Lantbruksuniversitet SLU
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- Langton, Maud (author)
- SLU Swedish University of Agricultural Sciences, Sweden
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- Birch, K. (author)
- Kristianstad University, Sweden
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- Gerberich, J. (author)
- Kristianstad University, Sweden
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- Berg, J (author)
- RISE,Jordbruk och livsmedel
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- Jönsson, K. I. (author)
- Kristianstad University, Sweden
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(creator_code:org_t)
- 2021
- 2021
- English.
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In: Future Foods. - : Elsevier. - 2666-8335. ; 4, s. 1-8
- Related links:
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https://doi.org/10.1...
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http://hkr.diva-port... (primary) (Raw object)
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https://doi.org/10.1...
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Abstract
Subject headings
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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
- AGRICULTURAL SCIENCES -- Agricultural Science, Forestry and Fisheries -- Food Science (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries (hsv//eng)
Keyword
- Insects
- Consumer
- Texture
- Crisps
- Pâté
Publication and Content Type
- ref (subject category)
- art (subject category)
- By the author/editor
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Wendin, Karin, 1 ...
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Berg, J.
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Jönsson, K. Inge ...
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Andersson, P.
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Birch, Karina
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Davidsson, F.
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show more...
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Gerberich, Johan ...
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Rask, S.
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Langton, M.
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Langton, Maud
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Birch, K.
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Gerberich, J.
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Berg, J
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Jönsson, K. I.
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show less...
- About the subject
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- AGRICULTURAL SCIENCES
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AGRICULTURAL SCI ...
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and Agricultural Sci ...
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and Food Science
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- AGRICULTURAL SCIENCES
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AGRICULTURAL SCI ...
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and Agriculture Fore ...
- Articles in the publication
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Future Foods
- By the university
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Kristianstad University College
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RISE