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Liking and Description of Pasta Sauces with Varying Mealworm Content
Entomophagy is directly connected with culture, explaining why it is commonly rejected in Western countries. Due to increased meat consumption in recent years with its associated negative impacts on health and sustainability, the development of products based on alternative protein sources has becom...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486770/ https://www.ncbi.nlm.nih.gov/pubmed/37685135 http://dx.doi.org/10.3390/foods12173202 |
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author | Wallner, Marlies Julius, Nina Pelayo, Raquel Höfler, Christina Berner, Simon Rehorska, René Fahrner, Lisa Maunz, Susanne |
author_facet | Wallner, Marlies Julius, Nina Pelayo, Raquel Höfler, Christina Berner, Simon Rehorska, René Fahrner, Lisa Maunz, Susanne |
author_sort | Wallner, Marlies |
collection | PubMed |
description | Entomophagy is directly connected with culture, explaining why it is commonly rejected in Western countries. Due to increased meat consumption in recent years with its associated negative impacts on health and sustainability, the development of products based on alternative protein sources has become urgent. The larval form of Tenebrio molitor (mealworm) has the potential to substitute meat as it requires less resources and produces less emissions compared to other forms of meat production. Therefore, in this project we have aimed to develop pasta sauces with differing mealworm contents based on a common meat sauce and to test the acceptance with 91 consumers in Austria. Three sauces (100% mealworm, 50% mealworm and 50% meat, 100% meat) were developed and tested using a 9-point hedonic scale for acceptance, and the CATA (Check-All-That-Apply) method was integrated to also receive descriptive information. The analysis of the liking data revealed that the liking for the hybrid sauce with meat and mealworm content was comparable to the meat sauce (6.9 ± 1.8. vs. 6.5 ± 1.8, p > 0.05). Less liked was the sauce with the highest mealworm content (5.7 ± 1.8, p < 0.05). The CATA analysis demonstrated the strongest positive effects on the mean in terms of how much the products were liked for the attribute “fleshy” (0.8). On the other hand, the attributes “brownish” (−0.9) or “mushy” (−1.0) had the strongest negative effects on the mean of the liking of products. We have seen that meat cannot be substituted by mealworm immediately and completely. The results suggest a stepwise substitution and the further adaptation of products regarding the (negative and positive effecting) attributes to increase consumer acceptance. |
format | Online Article Text |
id | pubmed-10486770 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-104867702023-09-09 Liking and Description of Pasta Sauces with Varying Mealworm Content Wallner, Marlies Julius, Nina Pelayo, Raquel Höfler, Christina Berner, Simon Rehorska, René Fahrner, Lisa Maunz, Susanne Foods Article Entomophagy is directly connected with culture, explaining why it is commonly rejected in Western countries. Due to increased meat consumption in recent years with its associated negative impacts on health and sustainability, the development of products based on alternative protein sources has become urgent. The larval form of Tenebrio molitor (mealworm) has the potential to substitute meat as it requires less resources and produces less emissions compared to other forms of meat production. Therefore, in this project we have aimed to develop pasta sauces with differing mealworm contents based on a common meat sauce and to test the acceptance with 91 consumers in Austria. Three sauces (100% mealworm, 50% mealworm and 50% meat, 100% meat) were developed and tested using a 9-point hedonic scale for acceptance, and the CATA (Check-All-That-Apply) method was integrated to also receive descriptive information. The analysis of the liking data revealed that the liking for the hybrid sauce with meat and mealworm content was comparable to the meat sauce (6.9 ± 1.8. vs. 6.5 ± 1.8, p > 0.05). Less liked was the sauce with the highest mealworm content (5.7 ± 1.8, p < 0.05). The CATA analysis demonstrated the strongest positive effects on the mean in terms of how much the products were liked for the attribute “fleshy” (0.8). On the other hand, the attributes “brownish” (−0.9) or “mushy” (−1.0) had the strongest negative effects on the mean of the liking of products. We have seen that meat cannot be substituted by mealworm immediately and completely. The results suggest a stepwise substitution and the further adaptation of products regarding the (negative and positive effecting) attributes to increase consumer acceptance. MDPI 2023-08-25 /pmc/articles/PMC10486770/ /pubmed/37685135 http://dx.doi.org/10.3390/foods12173202 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Wallner, Marlies Julius, Nina Pelayo, Raquel Höfler, Christina Berner, Simon Rehorska, René Fahrner, Lisa Maunz, Susanne Liking and Description of Pasta Sauces with Varying Mealworm Content |
title | Liking and Description of Pasta Sauces with Varying Mealworm Content |
title_full | Liking and Description of Pasta Sauces with Varying Mealworm Content |
title_fullStr | Liking and Description of Pasta Sauces with Varying Mealworm Content |
title_full_unstemmed | Liking and Description of Pasta Sauces with Varying Mealworm Content |
title_short | Liking and Description of Pasta Sauces with Varying Mealworm Content |
title_sort | liking and description of pasta sauces with varying mealworm content |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486770/ https://www.ncbi.nlm.nih.gov/pubmed/37685135 http://dx.doi.org/10.3390/foods12173202 |
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