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O crescimento rápido da população humana nas últimas décadas e o aumento da produção de alimentos tem contribuído para a insustentabilidade alimentar. Devido a esta problemática a Food and Agricultured Organization (FAO) tem promovido a ingestão de insetos para o consumo humano. A prática do consumo de insetos é designada como entomofagia e remonta a antiguidade sendo atualmente muito comum no médio oriente como integrante da gastronomia local. A degradação ambiental e as alterações climáticas afetam a agricultura e por isso a produção de alimentos. Os insetos são sustentáveis na medida em que consomem poucos recursos sendo também do ponto de vista nutricional, nutritivos. Uma das barreiras para o consumo de insetos é a atualmente a aceitação do consumidor. Pretendeu-se com este trabalho desenvolver um produto alimentar com insetos para consumo e verificar a aceitação do consumidor. Assim, ao longo desta tese encontra-se descrito o processo de desenvolvimento de um produto alimentar -um biscoito- contendo farinha de grilo (Acheta Domesticus). Após o desenvolvimento das formulações, os biscoitos foram avaliados por um painel de provadores não treinados, numa avaliação sensorial organizada, onde foi pedido aos participantes para provarem e avaliarem 3 formulações de biscoitos (uma com farinha de trigo, outra com farinha integral e outra com farinha de grilo). Os provadores não tinham conhecimento das percentagens e farinhas utilizadas na preparação de cada biscoito, nem muito menos qual ou quais os biscoitos com farinha de grilo. Posteriormente foi efetuada uma segunda avaliação do biscoito com a formulação contendo farinha de inseto aos clientes de um restaurante da Eurest Portugal. Desta avaliação, num universo de 97 inquiridos, 68% demonstraram interesse em provar e avaliar os biscoitos. Destes, 37,9% revelaram que “aceita fortemente” e 48,5% que “aceita” a afirmação “Voltaria a consumir estas bolachas?”. Quando questionados sobre se substituiriam pelos biscoitos de inseto por biscoitos convencionais e se aceitaria o preço proposto a percentagem de “aceita fortemente” e “aceita” baixou. Com este estudo revelou-se uma opinião do consumidor e demonstra a necessidade de mais estudos na continuação do desenvolvimento deste produto. Espera-se que de alguma forma este estudo contribua para o desenvolvimento científico de produtos alimentares contendo insetos e na procura de alternativas alimentares que contribuam tanto para a sustentabilidade como para a nutrição.
The fast growth of the human population in recent decades and the increased food production have contributed to the unsustainability of the food resources. With that in mind, Food and Agriculture Organization (FAO) is promoting the ingestion of edible insects. The practice of eating insects is known as entomophagy, dates to antiquity and is currently common in the Middle East as part of local gastronomy. Environmental degradation and climate change is affecting agriculture. Therefore, insects are sustainable, they required fewer resources and they are nutritional as well. One of the barriers to eating insects is the current consumer acceptance. It is intended, with this thesis, the development of a food product with insects for human consumption and evaluate consumer acceptance. For this reason, it’s described the process of the development of a food product - a biscuit - containing cricket flour (Acheta Domesticus). Subsequently, the development of the formulations, the cookies were evaluated by a panel of untrained tasters, in an organized sensory evaluation, where participants were asked to taste and evaluate 3 biscuit formulations (one with wheat flour, one with whole flour and one with cricket flour). The tasters were unaware of the percentages and flours used in the preparation of each cookie, neither which one or which biscuits contained the cricket flour. In a second evaluation, the biscuit with the formulation containing insect flour was tasted by the customers of a Eurest Portugal restaurant. In this assessment, in a universe of 97 respondents, 66% showed interest in tasting and evaluating the biscuits. Of these, 37.9% “strongly accept” and 48.5% “accept” the statement “Would you consume these cookies again?”. When asked if they would replace the conventional biscuits with the insect flour and if they would accept the proposed price, the percentage of “strongly accepted” and “accepted” dropped. This study revealed the consumer's opinion and the need for further studies in the development of this product. It is hoped that in some way this study will contribute to the scientific development of food products containing insects and in the search for food alternatives that contribute to both sustainability and nutrition.
The fast growth of the human population in recent decades and the increased food production have contributed to the unsustainability of the food resources. With that in mind, Food and Agriculture Organization (FAO) is promoting the ingestion of edible insects. The practice of eating insects is known as entomophagy, dates to antiquity and is currently common in the Middle East as part of local gastronomy. Environmental degradation and climate change is affecting agriculture. Therefore, insects are sustainable, they required fewer resources and they are nutritional as well. One of the barriers to eating insects is the current consumer acceptance. It is intended, with this thesis, the development of a food product with insects for human consumption and evaluate consumer acceptance. For this reason, it’s described the process of the development of a food product - a biscuit - containing cricket flour (Acheta Domesticus). Subsequently, the development of the formulations, the cookies were evaluated by a panel of untrained tasters, in an organized sensory evaluation, where participants were asked to taste and evaluate 3 biscuit formulations (one with wheat flour, one with whole flour and one with cricket flour). The tasters were unaware of the percentages and flours used in the preparation of each cookie, neither which one or which biscuits contained the cricket flour. In a second evaluation, the biscuit with the formulation containing insect flour was tasted by the customers of a Eurest Portugal restaurant. In this assessment, in a universe of 97 respondents, 66% showed interest in tasting and evaluating the biscuits. Of these, 37.9% “strongly accept” and 48.5% “accept” the statement “Would you consume these cookies again?”. When asked if they would replace the conventional biscuits with the insect flour and if they would accept the proposed price, the percentage of “strongly accepted” and “accepted” dropped. This study revealed the consumer's opinion and the need for further studies in the development of this product. It is hoped that in some way this study will contribute to the scientific development of food products containing insects and in the search for food alternatives that contribute to both sustainability and nutrition.
Descrição
Palavras-chave
Consumo de insetos Entomofagia Insetos como alimentos Insect consumption Entomophagy Insects as food