Sensory evaluation and acceptance Of food made of edible insects
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28150%2F20%3A63526394" target="_blank" >RIV/70883521:28150/20:63526394 - isvavai.cz</a>
Alternative codes found
RIV/00216305:26220/20:PU138378
Result on the web
<a href="https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1430/1559" target="_blank" >https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1430/1559</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/1430" target="_blank" >10.5219/1430</a>
Alternative languages
Result language
angličtina
Original language name
Sensory evaluation and acceptance Of food made of edible insects
Original language description
This paperdiscussesthe sensory analysis of food enriched with selected edible insect specieswhich are labelled as a novel food–house cricket (Acheta domesticus) and mealworm (Tenebrio molitor). Energy bars of two different compositions with the addition of cricket flourand puff pastry bars sprinkled with the whole roasted mealworm larvae were evaluated byconsumertests performed via aquestionnaire survey. Respondents representedboth men and women in equal numbers andincluded consumerswith the experience of the sensory analysis and edible insects to ensureaccurate results.Sensory analyses revealed that respondents associated their tastes with already known flavors(salty, sweet,bitter,fish, French fries, chicken,andmushrooms). The most common answer from respondents was a salty taste, followed by a sweet taste. There were also unusual comparisonssuch as pine seeds.Consumers’positive attitudetotheseenergy barshas been registeredwhich shows that the Czech consumeracceptsedible insectsin a suitable form as a novel food and possible part of the food basket. © 2020 Potravinarstvo Slovak Journal of Food Sciences, License: CC BY 3.0
Czech name
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Czech description
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Classification
Type
J<sub>SC</sub> - 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
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Potravinarstvo Slovak Journal of Food Sciences
ISSN
1338-0230
e-ISSN
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Volume of the periodical
14
Issue of the periodical within the volume
Neuveden
Country of publishing house
SK - SLOVAKIA
Number of pages
8
Pages from-to
921-928
UT code for WoS article
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EID of the result in the Scopus database
2-s2.0-85104234143