Aroma characterization and consumer acceptance of four cookie products enriched with insect (Ruspolia differens) meal

This research aims to advance knowledge on the impact of four processing methods on volatile compounds from insect-based baked products (cookies) to provide insights on consumer acceptance. Samples were exposed to double step enzyme digestive test, volatiles characterized through headspace analysis,...

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Bibliographic Details
Published in:Scientific reports 2023-07, Vol.13 (1), p.11145-12, Article 11145
Main Authors: Ochieng, Brian O., Anyango, Joseph O., Nduko, John M., Mudalungu, Cynthia M., Cheseto, Xavier, Tanga, Chrysantus M.
Format: Article
Language:English
Subjects:
631/601/1466
639/638/92/604
Animals
Benzaldehyde
Consumers
Digestibility
Dodecane
Food
Headspace
Hexanal
Humanities and Social Sciences
Insecta
Insects
Meals
multidisciplinary
Odorants
Orthoptera
Proteins
Pyrazine
Science
Science (multidisciplinary)
Sensory evaluation
Sensory perception
Sensory properties
VOCs
Volatile organic compounds
Volatiles
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Summary:This research aims to advance knowledge on the impact of four processing methods on volatile compounds from insect-based baked products (cookies) to provide insights on consumer acceptance. Samples were exposed to double step enzyme digestive test, volatiles characterized through headspace analysis, while semi-trained panelists were recruited for the sensory test. Blanched and boiled samples of  R. differens had considerably higher digestibility (83.42% and 81.61%, respectively) ( p  
ISSN:2045-2322
2045-2322
DOI:10.1038/s41598-023-38166-x