Effects of cricket powder on selected physical properties and US consumer perceptions of whole-wheat snack crackers

Document Type

Article

Publication Date

8-1-2021

Abstract

Successful introduction of insect consumption to a reluctant US population requires novel insect-based foods that are responsive to consumers’ expectations of sensory quality. Based on our ‘product appropriateness’ data, snack crackers were formulated with increasing levels of cricket powder (0%, 5%, 10%, 15%, and 20%) in substitution of whole-wheat flour. Colour, texture, flavour and overall perceptions of snack crackers were evaluated by 150 US consumers in terms of preference (2-alternative choice), degree of liking (9-point scale) and acceptability (yes/no). Flavour liking was most highly correlated with overall liking (r = 0.93). Instrumental analyses indicated that increasing cricket powder resulted in darker and harder crackers, negatively impacting colour and texture preference at 5% and 15% cricket powder addition, respectively. Snack crackers remained acceptable at 15% wheat flour substitution (80% acceptability; mean overall liking = 5.5). However, to promote future consumption, an upper limit of 7.9% cricket powder addition is recommended until sensory quality can be improved.

Publication Source (Journal or Book title)

International Journal of Food Science and Technology

First Page

4070

Last Page

4080

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