Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers

Abstract

Recently, sensory threshold concepts have been expanded to include affective perceptions of foods and beverages, especially measures of product rejection; however, each threshold interpretation depends largely on the methodology employed. By substituting cricket powder for whole-wheat flour in snack crackers (0%, 5%, 10%, 15%, and 20%), we proposed modifications to two existing threshold methodologies: a modified consumer rejection threshold (M-CRT) using a 2-alternative choice (2-AC) preference test with “no preference” option; and a modified hedonic rejection threshold (M-HRT) based on less-than-neutral hedonic scores according to a one-sample t-test. We also proposed two new concepts: a rejection tolerance threshold (RTT) and an associated rejection range (RR), based on a binomial acceptability question and a probit regression model. These new methods provide more realistic interpretations of rejection-type thresholds based on user-defined allowable rejection levels, or “rejection tolerance” (for RTT), and a model-derived stimulus range (RR) to capture the rejection level of interest while providing flexibility for product formulation. All thresholds were investigated separately for color, flavor, texture and overall perception, elucidating differential sensorial effects of our novel ingredient on the food matrix. We suggest that conducting all demonstrated techniques in a single testing session gives a more expansive view of rejection thresholds while requiring minimal additional resources.

Consumer perceptions of insect consumption: a review of western research since 2015

“…Food‐elicited disgust is generally ‘core’ disgust, which relates to incorporation of an offensive substance into the body, but Hamerman (2016) found both core and ‘animal reminder’ disgust to reduce attendance at a bug‐eating event. Perhaps, this reminder of ‘animalness’ is commutative, which would explain why meat products are less acceptable vehicles for insects than snacks and baked goods (Ardoin & Prinyawiwatkul, 2020), and why insects are preferred in their processed form (no recognisable body parts) (Ardoin et al ., 2020).…”

“…The authors suggested a bimodal distribution for acceptance of odour intensity, and using preference mapping, found the highest level of silkworm powder (10%) to be the most accepted. For most products though, especially ones initially well‐liked without insects, there exist so‐called rejection‐type thresholds (Ardoin et al ., 2020), above which the insect ingredient impairs sensory quality. In a study of bread, for example, mealworm powder addition directionally decreased overall liking (Roncolini et al ., 2019).…”

Effect of Informed Conditions on Sensory Expectations and Actual Perceptions: A Case of Chocolate Brownies Containing Edible-Cricket Protein

“…Despite the nutritional and environmental advantages of entomophagy, there is still a significant aversion to insects as foods [ 15 , 16 ] associated with food neophobia, poorly perceived sensory quality, or negative product-elicited emotions mainly in the Western world [ 17 ]. Efforts to change attitudes have resulted in food products yielding poor sensory-liking and adverse emotional reactions [ 18 ].…”

Effect of Disclosed Information on Product Liking, Emotional Profile, and Purchase Intent: A Case of Chocolate Brownies Containing Edible-Cricket Protein

“…Acceptable food products containing edible insect ingredients in bakery [8,[10][11][12][13][14][15], energy/protein bars [16], extruded snacks [17], pasta [18], and meat [19,20] categories have been reported. However, there is still a significant reluctance to consume edible insect food products mainly in western cultures, where entomophagy is not a common practice [21].…”