Sensory properties and nutritional composition of cookies with added insect meal
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A102270" target="_blank" >RIV/60460709:41210/25:102270 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Sensory properties and nutritional composition of cookies with added insect meal
Original language description
Cookies enriched with insect meal have the potential to serve as innovative products with higher protein content and improved nutritional value. This study investigated the sensory and nutritional quality of butter cookies in which 0%, 5%, 10%, 15%, and 20% of wheat flour was replaced with insect meals from Acheta domesticus, Blaberus dis-coidalis, Tenebrio molitor, and Locusta migratoria. The sensory properties of the cookies were evaluated by a panel of 20 trained asses-sors using sensory profiling method, check-all-that-apply (CATA), and ranking test. Nu-tritional analyses included determination of dry matter, ash, fat, protein, and amino acid profile. Acceptability varied depending on the type and addition of insect meal. Cookies with 5% and 10% insect meal content showed sensory properties comparable to the control sample. In contrast, samples with 15% and 20% insect meal were less acceptable, ex-hibiting stronger off-flavours and lower overall taste scores. Findings from the CATA and ranking tests aligned with the sensory profile results. Among the nutritional pa-rameters, total protein content and amino acid composition were the most affected by insect meal addition. The results of this study may support the optimization of both sensory and nutritional quality in cereal-based products enriched with insect meal.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
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Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů