Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking

K. Wendin, J. Berg,K.I. Jönsson, P. Andersson, K. Birch, F. Davidsson, J. Gerberich, S. Rask,M. Langton

Future Foods（2021）

引用 7|浏览4

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摘要

•Higher probability to buy crisps than pâté.•Crisps had higher liking score than pâté.•Sustainability and liking were important factors for acceptance of insect as foods.•Increasing mealworm gave increasing brittleness, mushroom odour, darkness in crisps.•Same total liking for no and 10% added mealworm.

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关键词

Insects,Consumer,Texture,Crisps,Pâté

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