Organoleptic Evaluation of the High-Protein Yoghurt containing the Edible Insect Oxya chinensis sinuosa (Grasshopper): A Preliminary Study

Abstract

This objectives of this study were to assess the pH and titratable acid (TA) and conduct sensory evaluation of the high-protein yogurt supplemented with Oxya chinensis sinuosa (grasshopper). High-protein yogurt containing Oxya chinensis sinuosa powder displayed TA of 0.93% to 1.1%, and a pH of 4.3 or 4.4. There were no significant differences between the control and treated groups in pH and TA. Organoleptic evaluations revealed that, except for color and texture, taste, flavor, and overall acceptability showed decreased trends in proportion to the amount of Oxya chinensis sinuosa powder. Further studies will explore the potential of Oxya chinensis sinuosa powder as a protein with health benefits for humans.

The Acceptance of Cream Soups with the Addition of Edible Insects (Mealworm, T. molitor; House Cricket, A. domesticus; Buffalo Worm, A. diaperinus; Grasshopper, R. differens) among Young People and Seniors in Poland

“…However, the food industry continues to grapple with negative perceptions. The level of neophobia towards new foods remains consistently high in Europe and highly developed countries [22,[49][50][51][52]. However, preliminary findings indicate that the aversion level might not be as high as suggested by the mentioned authors.…”

“…The higher rating for tomato soup was likely due to the influence of a more pronounced taste and intense color, potentially making it easier to "hide" the characteristic taste and appearance imparted by the insect additive [63]. Similar studies have been conducted on other food products, where the color and rheological characteristics were determining factors that effectively lowered overall sensory scores [52,64]. On the other hand, Meyer-Rochow and Hakko conducted an experiment to assess the level of identification of insect-based food by blindfolded volunteers.…”

Possibilities of the Development of Edible Insect-Based Foods in Europe

“…Alternatively, it is possible to introduce them in a powdered form as an additive to conventional products. This, however, may result in decreased product palatability along with an increased powder content and decreased overall acceptability of the product by consumers [ 39 ].…”

Qualités nutritionnelle, organoleptique et disposition à payer pour les alternatives à la viande : cas des analogues végétaux, de la « viande in vitro » et des insectes

“…Plus la quantité de poudre est augmentée, plus l'amertume, l'intensité de la couleur blanche et la consistance du yaourt sont élevées. À l'amertume désagréable s'ajoute une baisse d'intensité des saveurs, rendant le yaourt enrichi moins bon aux yeux des consommateurs (Kim et al, 2017). Enfin, une espèce d'insecte peut s'associer à une recette mieux qu'une autre.…”