Sensory properties and nutritional composition of cookies with added insect meal

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Sensory properties and nutritional composition of cookies with added insect meal

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Sensory properties and nutritional composition of cookies with added insect meal

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

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Rok uplatnění

2025

Kód důvěrnosti údajů

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