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Mealworms as Food Ingredient—Sensory Investigation of a Model System
Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.ORCID iD: 0000-0002-7249-2628
Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).ORCID iD: 0000-0003-2450-066X
SLU.
2019 (English)In: Foods, E-ISSN 2304-8158, Vol. 8, p. 1-11, article id 319Article in journal (Refereed) Published
Abstract [en]

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.

Place, publisher, year, edition, pages
MDPI, 2019. Vol. 8, p. 1-11, article id 319
Keywords [en]
mealworm; Tenebrio molitor; insects; sensory; model system
National Category
Food Science
Identifiers
URN: urn:nbn:se:hkr:diva-19742DOI: 10.3390/foods8080319ISI: 000482954400036OAI: oai:DiVA.org:hkr-19742DiVA, id: diva2:1340816
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Knowledge Foundation, 20170141*Available from: 2019-08-06 Created: 2019-08-06 Last updated: 2019-09-13Bibliographically approved

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Wendin, KarinOlsson, Viktoria

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Research Environment Food and Meals in Everyday Life (MEAL)Avdelningen för mat- och måltidsvetenskap
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