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Mealworms as Food Ingredient—Sensory Investigation of a Model System

The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals. Sensory attributes are of great importance in being able to...

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Detalles Bibliográficos
Autores principales: Wendin, Karin, Olsson, Viktoria, Langton, Maud
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723702/
https://www.ncbi.nlm.nih.gov/pubmed/31390775
http://dx.doi.org/10.3390/foods8080319
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author Wendin, Karin
Olsson, Viktoria
Langton, Maud
author_facet Wendin, Karin
Olsson, Viktoria
Langton, Maud
author_sort Wendin, Karin
collection PubMed
description The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals. Sensory attributes are of great importance in being able to increase the understanding of insects as an ingredient in cooking and production. In this pilot study, mealworms were used as the main ingredient in a model system, where the aim was to evaluate the impact on sensory properties of changing particle size, oil/water ratio and salt content of the insects using a factorial design. Twelve different samples were produced according to the factorial design. Further, the effect of adding an antioxidant agent was evaluated. Sensory analysis and instrumental analyses were performed on the samples. Particle size significantly influenced the sensory attributes appearance, odor, taste and texture, but not flavor, whereas salt content affected taste and flavor. The viscosity was affected by the particle size and instrumentally measured color was affected by particle size and oil content. The addition of the antioxidant agent decreased the changes in color, rancidity and separation.
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spelling pubmed-67237022019-09-10 Mealworms as Food Ingredient—Sensory Investigation of a Model System Wendin, Karin Olsson, Viktoria Langton, Maud Foods Article The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals. Sensory attributes are of great importance in being able to increase the understanding of insects as an ingredient in cooking and production. In this pilot study, mealworms were used as the main ingredient in a model system, where the aim was to evaluate the impact on sensory properties of changing particle size, oil/water ratio and salt content of the insects using a factorial design. Twelve different samples were produced according to the factorial design. Further, the effect of adding an antioxidant agent was evaluated. Sensory analysis and instrumental analyses were performed on the samples. Particle size significantly influenced the sensory attributes appearance, odor, taste and texture, but not flavor, whereas salt content affected taste and flavor. The viscosity was affected by the particle size and instrumentally measured color was affected by particle size and oil content. The addition of the antioxidant agent decreased the changes in color, rancidity and separation. MDPI 2019-08-06 /pmc/articles/PMC6723702/ /pubmed/31390775 http://dx.doi.org/10.3390/foods8080319 Text en © 2019 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wendin, Karin
Olsson, Viktoria
Langton, Maud
Mealworms as Food Ingredient—Sensory Investigation of a Model System
title Mealworms as Food Ingredient—Sensory Investigation of a Model System
title_full Mealworms as Food Ingredient—Sensory Investigation of a Model System
title_fullStr Mealworms as Food Ingredient—Sensory Investigation of a Model System
title_full_unstemmed Mealworms as Food Ingredient—Sensory Investigation of a Model System
title_short Mealworms as Food Ingredient—Sensory Investigation of a Model System
title_sort mealworms as food ingredient—sensory investigation of a model system
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723702/
https://www.ncbi.nlm.nih.gov/pubmed/31390775
http://dx.doi.org/10.3390/foods8080319
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