Cricket flour in a traditional beverage (chucula): emotions and perceptions of Colombian consumers

Abstract

Incorporating sustainable raw materials into food has been a challenge in two correlated stages. Firstly, on the design and development of a product. Secondly, on how consumers accept it. This study aimed to evaluate the level of sensory acceptance and the emotional response of the addition of cricket flour (CR) to dried mixtures of different granulometry and solubility of chucula, which is a traditional hot beverage in Colombia. In addition, this chucula was assessed on granulometric distribution, solubility, water activity, and colour characteristics. The characteristics of chucula elaborated from commercial cereal and legumes flours with the addition of CR (ChFCr) were significantly different (P<0.05) with a higher value to the particle size of 150 μm. The addition of CR 4.6% w/w in the dried mixtures of chucula increases aw and decreases solubility. However, there are no significant differences in water absorption and colour. The chucula elaborated by the traditional method (ChTM) had an acceptance close to the chucula reference commercial product (75%), with a greater purchase intention. The addition of CR reduces the purchase intention by 8%. However, 74% of the panellists liked the chucula elaborated by the traditional method with CR (ChTMCr), which as a hot beverage, has a milky brown appearance, a cocoa smell, and a sweet and nutty flavour. Traditional chucula generated different emotions: traditional, joyful, warm, good-natured, pleased, energetic, and nostalgic. In comparison, the emotions related to the chucula with CR were adventurous, aggressive, enthusiastic. However, the neophobia results for these products were significantly different (P<0.05), being higher for the group of consumers older than 45 years, the values found to be less than 2.5 are indicators of an opportunity to incorporate CR in traditional products, as it is, in this case, a beverage.

Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs

“…The primary strategy to increase consumer acceptance is their conversion to a safe and familiar food product by processing. Minimal processing techniques such as drying and grinding have been used to produce material (mainly insect powders) incorporated in snacks [14], beverages [15], bakery [16,17] and pasta [18] and meat products [19][20][21]. Also, insect derivatives, such as proteins, could be used as potential functional agents in the several food formulations due to their technological properties (emulsifying, gelling, foaming, water, and oil absorption) [10].…”