Browsing by Author "Osimani, A."
Now showing 1 - 2 of 2
Results Per Page
Sort Options
- Improving formulation of innovative edible insect-based crispbread containing Tenebrio molitor or Acheta domesticus through sensory profiling and likingPublication . Rocha, C.; Ribeiro, J. C.; Barbosa, B.; Lima, R. C.; Osimani, A.; Aquilanti, L.; Cesaro, C.; Costa, A. I. A.; Roos, N.; Cunha, L. M.Abstract One of the critical factors in increasing consumer acceptance of edible insects is the development of appropriate products that lead to satisfactory sensory experiences. This way, the negative associations with entomophagy can be hampered, and developed products can be more successfully integrated into consumers' diets. This research aimed to integrate consumers into the food product development process, achieving crispbread formulations with increased acceptance and liking. Crispbread was developed with different formulations and sensory profiles, incorporating house cricket Acheta domesticus or yellow mealworm Tenebrio molitor. Two panels of 50 and 100 untrained consumers evaluated the crispbreads incorporating A. domesticus and T. molitor, respectively. The panels rated overall liking (9-point hedonic scale) and profiled the crispbreads using a Check-All-That-Apply ballot. Regardless of insect species and formulation, all the samples were accepted by consumers with hedonic scores above 5.5. Significant differences were observed between formulations for both insect species, with the chives-based crispbread having the highest liking scores and the incorporation of fennel seeds leading to the lowest liking scores. It was also possible to observe an effect of species, as crispbreads incorporating A. domesticus presented lower hedonic scores and higher association with negative attributes related to odour/flavour ('Earthy', 'Pet Food', 'Bitter) and texture ('Floury'). The results from this study highlight the importance of assessing consumers' opinions while developing insect-based food products, demonstrating that Portuguese consumers present higher liking scores of products incorporating T. molitor and chives.
- Insect-based dinner products for meat substitution in ordinary diets: developing the quality criteria and experimental products for consumer interventionsPublication . Maya, C.; Flore, R.; Sun, Y.; Costa, A. I. A.; Cunha, L. M.; Rocha, C.; Monteiro, M. J. P.; Osimani, A.; Aquilanti, L.; Borght, M. Van Der; Vandeweyer, D.; Chiriac, I. E.; Peters, M.; Rukov, J.; Roos, N.The growing environmental impact of livestock farming has emphasised the need for more sustainable diets with lower meat consumption, identifying insects as a potential alternative protein source. The Sustainable Insect Chain (SUSINCHAIN) project aimed to incorporate six new insect protein products into regular dinner meals, aiming to replace 20% of meat protein through a six-week dietary intervention in Denmark and Portugal, namely a randomised controlled study targeting families with children and young and childless couples respectively. This paper presents the process undertaken by project partners to develop the specifications and establish the quality criteria for the six study products. Quality criteria focused on the immediate appeal and sensory properties of edible insects as food ingredients, particularly taste, texture, and appearance to promote acceptability. Initial sensory evaluations of product prototypes provided essential feedback for improvement. The development of insect-based food products, including those mimicking traditional meat products, highlighted the significance of sensory quality and consumer perception in product acceptance. Non-meat mimicking items had high sensory appeal, but were not perceived as meat replacements, typically being later added as side dishes or supplements by intervention participants. Balancing insect protein content with sensory appeal presented challenges, highlighting the need to consider portion sizes and presentation. Overall, animal meat protein replacement in dinner meals using insect-based foods requires an integrated approach that combines innovative product development, ongoing quality assessments, and a deep understanding of consumer preferences, crucial for market acceptance and adoption.