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

Authors

  • Martin Adámek Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno
  • Anna Adámková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin
  • Jiří­ Mlček Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin
  • Marie Borkovcová Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin
  • Martina Bednářová Mendel University in Brno, Department of Information Technology, Zemědělská 1, 613 00 Brno, Czech Republic

DOI:

https://doi.org/10.5219/925

Keywords:

edible insect, Acheta domestica, sensory analysis, electronic nose, energy bars

Abstract

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.

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References

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Published

2018-04-13

How to Cite

Adámek, M. ., Adámková, A. ., Mlček, J. ., Borkovcová, M. ., & Bednářová, M. . (2018). Acceptability and sensory evaluation of energy bars and protein bars enriched with edible insect. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 431–437. https://doi.org/10.5219/925

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