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Quality aspects of insects as food: nutritional, sensory, and related concepts
Swedish University of Agricultural Sciences.
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. University of Copenhagen.ORCID iD: 0000-0002-7249-2628
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: 0000-0003-2450-066X
Swedish University of Agricultural Sciences.
2019 (English)In: Foods, E-ISSN 2304-8158, Vol. 8, no 3Article in journal (Refereed) Published
Abstract [en]

n the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. Most previous reviews have dealt with insects as a group, making it difficult to evaluate each individual insect species as food because of the generalized data. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. For example, the protein content of mealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% of larval dry weight. Mealworms can be cooked by different methods, such as hot air drying, oven broiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling in particular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, and texture of mealworm products during storage have not been studied, but must be determined before mealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms, such as their packaging and storage, should be identified and considered with respect to the feasibility of using mealworms on a commercial scale.

Place, publisher, year, edition, pages
2019. Vol. 8, no 3
Keywords [en]
cricket; grasshopper; neophobia; protein; nutrition
National Category
Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:hkr:diva-19179DOI: 10.3390/foods8030095ISI: 000464424000001OAI: oai:DiVA.org:hkr-19179DiVA, id: diva2:1296844
Available from: 2019-03-18 Created: 2019-03-18 Last updated: 2019-05-02Bibliographically 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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