Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal

Mishyna, Maryia; Chen, Jianshe; Benjamin, Ofir

doi:10.1016/j.tifs.2019.11.016

Cited by 194 publications

(129 citation statements)

References 65 publications

Supporting

Mentioning

111

Contrasting

Unclassified

Order By: Relevance

“…The nitrogen content of the house cricket (result converted to dry weight basis: 8.47 g 100g -1 ) is similar to the results shown by Montowska et al (2019), who measured nitrogen content from cricket powders (8.82 to 9.62% in dry weight) and slightly lower than in Ramos-Elorduy Blásquez et al (2012), who measured 10.3% nitrogen in dried sample. Payne et al (2016) reported mean value of 15.6 g 100g -1 for protein in an edible portion of the cricket.…”

Section: Resultssupporting

confidence: 83%

“…Insect-based food in Europe is not traditional, and many acts are needed to grow their utilization in the food industry, via legislation and consumer insights. In fact, a lot of research is on-going, and studies have shown that food technology can be used to develop the acceptability of insects as a food ingredient (Mancini et al 2019, Mishyna et al 2020.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The nitrogen-to-protein conversion factor of two cricket species - Acheta domesticus and Gryllus bimaculatus

Ritvanen

Pastell

Welling

et al. 2020

AFSci

View full text Add to dashboard Cite

The Kjeldahl method is the most utilized method for total protein content analysis in food. Using the universal nitrogen-to-protein conversion factor of 6.25, the protein content of insects is likely to be overestimated due to their chitin content. We have calculated nitrogen-to-protein conversion factors for two crickets, house cricket (Acheta domesticus) and field cricket (Gryllus bimaculatus), which are used for food and feed in Europe. By analyzing their nitrogen and amino acid content we were able to show that a conversion factor of 5.09 could be used for house cricket and 5.00 for field cricket in protein content calculation. Based on these results with a reservation about slight variation in farming conditions, we suggest a nitrogen conversion factor of 5.0 for both crickets.

show abstract

Section: Resultssupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

The nitrogen-to-protein conversion factor of two cricket species - Acheta domesticus and Gryllus bimaculatus

Ritvanen

Pastell

Welling

et al. 2020

AFSci

View full text Add to dashboard Cite

show abstract

“…However, no significant differences were found among the tested IRAFD trials. Insect texture would be modified by a processing method ( Mishyna et al, 2020 ). AD had the highest hardness and chewiness of 8.26 and 4.71 N, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Continuous IRAFD samples showed the highest volume expansion and external size of 497 mm 2 . Consumer expectations might have a significant effect on the textural qualities of unfamiliar foods ( Mishyna et al, 2020 ). For example, people who expected to experience the crispy texture of mealworms evaluated this texture positively.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva

Khampakool

Soisungwan

You

et al. 2020

Food Sci Anim Resour

View full text Add to dashboard Cite

In this study, the potential of infrared assisted freeze-drying (IRAFD) was tested for the production of shelf-stable edible insects: Protaetia brevitarsis larva (larva of white-spotted flower chafer). The IRAFD system was customized using an infrared lamp, K-type thermocouple, controller, and data acquisition system. The infrared lamp provided the sublimation energy for rapid freeze-drying (FD). The IRAFD conditions were continuous IRAFD-5.0 kW/m 2 and IRAFD-5.0 kW/m 2 at different weight reduction (WR) (10%, 20%, and 30%). The continuous IRAFD reduced the drying time to 247 min compared to the 2,833 min duration of FD (p<0.05). The electrical energy could be reduced by more than 90% through infrared radiation during FD (p<0.05). The Page model resulted in the best prediction among the tested drying kinetic models. In terms of quality, IRAFD showed significantly lower hardness, chewiness, and higher protein levels than hot air drying and FD (p<0.05). IRAFD better preserved the glutamic acid (6.30–7.29 g/100 g) and proline (3.84–5.54 g/100 g). The external product appearance after IRAFD exhibited more air pockets and volume expansion, which might result in a good consumer appeal. In conclusion, this study reports the potential of IRAFD in producing shelf-stable and value-added edible insects.

show abstract

Food Industry Market Trends and Consumer Preferences

2022

3D Printing of Foods

View full text Add to dashboard Cite

Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal

Cited by 194 publications

References 65 publications

The nitrogen-to-protein conversion factor of two cricket species - Acheta domesticus and Gryllus bimaculatus

The nitrogen-to-protein conversion factor of two cricket species - Acheta domesticus and Gryllus bimaculatus

Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva

Food Industry Market Trends and Consumer Preferences

Contact Info

Product

Resources

About