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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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| Published in: | Scientific reports 2023-07, Vol.13 (1), p.11145-12, Article 11145 |
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| creator | Ochieng, Brian O. Anyango, Joseph O. Nduko, John M. Mudalungu, Cynthia M. Cheseto, Xavier Tanga, Chrysantus M. |
| description | 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
|
| doi_str_mv | 10.1038/s41598-023-38166-x |
| format | article |
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R. differens
had considerably higher digestibility (83.42% and 81.61%, respectively) (
p
< 0.05) than toasted and deep-fried samples. Insect-based cookie products integrated with blanched and boiled
R. differens
meal expressed higher digestibility (80.41% and 78.73%, respectively) that was comparable to that of commercial cookie products (control cookies-CTRC with 88.22%). Key volatile compounds common between the various cookie products included, nonanal, octanal, methyl-pyrazine, hexanal, tetradecane, 2-pentylfuran, 2-heptanone, 2
E
-octenal, 2
E
-heptenal and dodecane. Among the volatile compounds, pleasant aromas observed were 2
E
,4
E
-dodecadienal, pentanal, octanal, methyl pyrazine, furfurals, benzaldehyde, and 2-pentyl furan, which were more pronounced in cookies fortified with boiled, toasted and deep-fried
R. differens
meal. There was a greater resemblance of sensory characteristics between control cookies and those fortified with deep-fried
R. differens
. These findings underscore the significant influence of aroma compounds on consumer acceptability and preference for insect-based baked food products, which allows for future process-modification of innate aromas of insect-based meals to produce high-valued pleasant consumer driven market products.</description><identifier>ISSN: 2045-2322</identifier><identifier>EISSN: 2045-2322</identifier><identifier>DOI: 10.1038/s41598-023-38166-x</identifier><identifier>PMID: 37429929</identifier><language>eng</language><publisher>London: Nature Publishing Group UK</publisher><subject>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</subject><ispartof>Scientific reports, 2023-07, Vol.13 (1), p.11145-12, Article 11145</ispartof><rights>The Author(s) 2023</rights><rights>2023. The Author(s).</rights><rights>The Author(s) 2023. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c541t-2ccbfb41fdb57cdec51eb13e562f3ea49218f462c0483a6acf3efee99560eede3</citedby><cites>FETCH-LOGICAL-c541t-2ccbfb41fdb57cdec51eb13e562f3ea49218f462c0483a6acf3efee99560eede3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2835336686/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2835336686?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,25752,27923,27924,37011,37012,44589,53790,53792,74997</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37429929$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ochieng, Brian O.</creatorcontrib><creatorcontrib>Anyango, Joseph O.</creatorcontrib><creatorcontrib>Nduko, John M.</creatorcontrib><creatorcontrib>Mudalungu, Cynthia M.</creatorcontrib><creatorcontrib>Cheseto, Xavier</creatorcontrib><creatorcontrib>Tanga, Chrysantus M.</creatorcontrib><title>Aroma characterization and consumer acceptance of four cookie products enriched with insect (Ruspolia differens) meal</title><title>Scientific reports</title><addtitle>Sci Rep</addtitle><addtitle>Sci Rep</addtitle><description>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
< 0.05) than toasted and deep-fried samples. Insect-based cookie products integrated with blanched and boiled
R. differens
meal expressed higher digestibility (80.41% and 78.73%, respectively) that was comparable to that of commercial cookie products (control cookies-CTRC with 88.22%). Key volatile compounds common between the various cookie products included, nonanal, octanal, methyl-pyrazine, hexanal, tetradecane, 2-pentylfuran, 2-heptanone, 2
E
-octenal, 2
E
-heptenal and dodecane. Among the volatile compounds, pleasant aromas observed were 2
E
,4
E
-dodecadienal, pentanal, octanal, methyl pyrazine, furfurals, benzaldehyde, and 2-pentyl furan, which were more pronounced in cookies fortified with boiled, toasted and deep-fried
R. differens
meal. There was a greater resemblance of sensory characteristics between control cookies and those fortified with deep-fried
R. differens
. 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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
< 0.05) than toasted and deep-fried samples. Insect-based cookie products integrated with blanched and boiled
R. differens
meal expressed higher digestibility (80.41% and 78.73%, respectively) that was comparable to that of commercial cookie products (control cookies-CTRC with 88.22%). Key volatile compounds common between the various cookie products included, nonanal, octanal, methyl-pyrazine, hexanal, tetradecane, 2-pentylfuran, 2-heptanone, 2
E
-octenal, 2
E
-heptenal and dodecane. Among the volatile compounds, pleasant aromas observed were 2
E
,4
E
-dodecadienal, pentanal, octanal, methyl pyrazine, furfurals, benzaldehyde, and 2-pentyl furan, which were more pronounced in cookies fortified with boiled, toasted and deep-fried
R. differens
meal. There was a greater resemblance of sensory characteristics between control cookies and those fortified with deep-fried
R. differens
. These findings underscore the significant influence of aroma compounds on consumer acceptability and preference for insect-based baked food products, which allows for future process-modification of innate aromas of insect-based meals to produce high-valued pleasant consumer driven market products.</abstract><cop>London</cop><pub>Nature Publishing Group UK</pub><pmid>37429929</pmid><doi>10.1038/s41598-023-38166-x</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| 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 |
| title | Aroma characterization and consumer acceptance of four cookie products enriched with insect (Ruspolia differens) meal |
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