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Consumers’ perception of bakery products with insect fat as partial butter replacement

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Abstract
Including insect ingredients into familiar food products could be a step in enabling a higher acceptance of insects in Western countries. This study investigates the potential of bakery products containing black soldier fly larvae fat (BSF LF) as an ingredient. Sensory and emotional profiling, WTP, liking and product preference were examined for cakes, cookies, and waffles by a total of 344 respondents. Each bakery product was formulated with 0%, 25% and 50% BSF LF as butter substitute. Results showed that BSF LF can replace 25% of butter in these bakery products without changing the overall food experience and liking. In waffles, the substitution might even be up to 50% without influencing consumer's acceptance. The attributes related to texture and color were hardly affected indicating that this insect fat provides a similar structure and functionality to bakery products as compared with butter. Future research should explore the use of refined BSF LF to reduce off-flavors perceived in formulations containing a higher percentage of insect fat.
Keywords
Hermetia illucens, Novel food, Sensory analysis, Emotion, Acceptance, Entomophagy, FOOD, WILLINGNESS, ENTOMOPHAGY, ACCEPTANCE, QUESTIONS, BLIND

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MLA
Delicato, Claudia, et al. “Consumers’ Perception of Bakery Products with Insect Fat as Partial Butter Replacement.” FOOD QUALITY AND PREFERENCE, vol. 79, 2020, doi:10.1016/j.foodqual.2019.103755.
APA
Delicato, C., Schouteten, J., Dewettinck, K., Gellynck, X., & Tzompa Sosa, D. A. (2020). Consumers’ perception of bakery products with insect fat as partial butter replacement. FOOD QUALITY AND PREFERENCE, 79. https://doi.org/10.1016/j.foodqual.2019.103755
Chicago author-date
Delicato, Claudia, Joachim Schouteten, Koen Dewettinck, Xavier Gellynck, and Daylan Amelia Tzompa Sosa. 2020. “Consumers’ Perception of Bakery Products with Insect Fat as Partial Butter Replacement.” FOOD QUALITY AND PREFERENCE 79. https://doi.org/10.1016/j.foodqual.2019.103755.
Chicago author-date (all authors)
Delicato, Claudia, Joachim Schouteten, Koen Dewettinck, Xavier Gellynck, and Daylan Amelia Tzompa Sosa. 2020. “Consumers’ Perception of Bakery Products with Insect Fat as Partial Butter Replacement.” FOOD QUALITY AND PREFERENCE 79. doi:10.1016/j.foodqual.2019.103755.
Vancouver
1.
Delicato C, Schouteten J, Dewettinck K, Gellynck X, Tzompa Sosa DA. Consumers’ perception of bakery products with insect fat as partial butter replacement. FOOD QUALITY AND PREFERENCE. 2020;79.
IEEE
[1]
C. Delicato, J. Schouteten, K. Dewettinck, X. Gellynck, and D. A. Tzompa Sosa, “Consumers’ perception of bakery products with insect fat as partial butter replacement,” FOOD QUALITY AND PREFERENCE, vol. 79, 2020.
@article{8626649,
  abstract     = {Including insect ingredients into familiar food products could be a step in enabling a higher acceptance of insects in Western countries. This study investigates the potential of bakery products containing black soldier fly larvae fat (BSF LF) as an ingredient. Sensory and emotional profiling, WTP, liking and product preference were examined for cakes, cookies, and waffles by a total of 344 respondents. Each bakery product was formulated with 0%, 25% and 50% BSF LF as butter substitute. Results showed that BSF LF can replace 25% of butter in these bakery products without changing the overall food experience and liking. In waffles, the substitution might even be up to 50% without influencing consumer's acceptance. The attributes related to texture and color were hardly affected indicating that this insect fat provides a similar structure and functionality to bakery products as compared with butter. Future research should explore the use of refined BSF LF to reduce off-flavors perceived in formulations containing a higher percentage of insect fat.},
  articleno    = {103755},
  author       = {Delicato, Claudia and Schouteten, Joachim and Dewettinck, Koen and Gellynck, Xavier and Tzompa Sosa, Daylan Amelia},
  issn         = {0950-3293},
  journal      = {FOOD QUALITY AND PREFERENCE},
  keywords     = {Hermetia illucens,Novel food,Sensory analysis,Emotion,Acceptance,Entomophagy,FOOD,WILLINGNESS,ENTOMOPHAGY,ACCEPTANCE,QUESTIONS,BLIND},
  language     = {eng},
  pages        = {9},
  title        = {Consumers’ perception of bakery products with insect fat as partial butter replacement},
  url          = {http://dx.doi.org/10.1016/j.foodqual.2019.103755},
  volume       = {79},
  year         = {2020},
}

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