Acceptability and sensory evaluation of energy bars and protein bars enriched with edible insect

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43620%2F18%3A43914481" target="_blank" >RIV/62156489:43620/18:43914481 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/18:63518993 RIV/00216305:26220/18:PU128178

Result on the web

<a href="https://doi.org/10.5219/925" target="_blank" >https://doi.org/10.5219/925</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/925" target="_blank" >10.5219/925</a>

Result language

angličtina

Original language name

Acceptability and sensory evaluation of energy bars and protein bars enriched with edible insect

Original language description

For consumers, one of the basic criteria of choosing a foodstuff, apart from nutritional values, is their taste and smell. In edible insect as a novel food, these criteria are not quite decisive. The main criterion in the Western countries is the acceptability of the food. This work deals with sensory evaluation of protein and energy bars, enriched with cricket flour from American and Czech producers, and their acceptability for consumers from the Czech Republic. The sensory evaluation was done using the questionnaire survey and a simple electronic nose. The survey has shown that edible insect bars are acceptable as a new type of food for consumers in the Czech Republic. Best rated by consumers were orange and pineapple flavour bars from the Czech manufacturer. Statistically significant difference was not detected between evaluation of the bars from the American and Czech manufacturers. Also, the difference between the bars of different flavours from the Czech producer was evaluated using a simple machine - a portable electronic nose. There was not a statistically significant difference between bars of different flavours from the American manufacturer. The positive contribution of the survey is that more than 80% of consumers are willing to consume food enriched with edible insect. This fact shows a change in public attitude to these foods.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

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Volume of the periodical

12

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

431-437

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85047344401