| Autor: |
Aleman RS; School of Nutrition and Food Sciences, Agricultural Center, Louisiana State University, Baton Rouge, LA 70803, USA., Marcia J; Faculty of Technological Sciences, Universidad Nacional de Agricultura, Catacamas 16201, Olancho, Honduras., Pournaki SK; Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA., Borrás-Linares I; Department of Analytical Chemistry, Faculty of Sciences, Avda Fuentenueva s/n, University of Granada, 18071 Granada, Spain., Lozano-Sanchez J; Department of Food Science and Nutrition, University of Granada, 18071 Granada, Spain., Fernandez IM; Department of Agricultural and Forestry Engineering, School of Agrarian Engineering, Universidad de Extremadura, 06007 Badajoz, Spain. |
| Jazyk: |
angličtina |
| Zdroj: |
Foods (Basel, Switzerland) [Foods] 2022 Oct 20; Vol. 11 (20). Date of Electronic Publication: 2022 Oct 20. |
| DOI: |
10.3390/foods11203275 |
| Abstrakt: |
In the Western world, the successful introduction of insect consumption may need awareness of insect ingredient benefits, and consumers' anticipation of insect-based foods with sensory quality is crucial. The objective of this study was to develop protein-rich nutritional chocolate chip cookies (CCC) from cricket powder (CP) and analyze their physicochemical, liking, emotions, purchase intent, and sensory properties. The CP additions levels were 0%, 5%, 7.5%, and 10%. Chemical composition, physicochemical, and functional properties were analyzed using individual and mixed CP and wheat flour (WF). The proximate composition of CP mainly consisted of ash (3.9%), fat (13.4%), and protein (60.7%). In vitro protein digestibility of CP was 85.7%, whereas the essential amino acid score was 0.82. The CP inclusion significantly impacted the WF functional and rheological properties in all given incorporation levels in flour blends and doughs. The incorporation of CP produced darker and softer CCC, resulting from the effect of the CP protein. Adding 5% of CP did not impact the sensory attributes. Purchase intent and liking improved by using 5% of CP after panelists had revealed the beneficial information regarding CP. Concerning emotion terms, "happy" and "satisfied" significantly decreased while the negative emotion term "disgusted" increased among the highest CP substitute levels (7.5% and 10%) after beneficial information. Overall liking, flavor linking, education, consumption intent, gender, age, and positive emotion term "happy" were significantly assertive predictors affecting purchase intent. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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