Mazurek Aleksandra, Palka Agnieszka, Kowalski Stanisław, Skotnicka Magdalena
Department of Commodity Science, Faculty of Health Sciences with the Institute of Maritime and Tropical Medicine, Medical University of Gdansk, 80-210 Gdansk, Poland.
Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland.
Foods. 2024 Jun 1;13(11):1735. doi: 10.3390/foods13111735.
The aim of the study was to analyze the acceptance of muffins containing a 15% addition of powder from four edible insect species () in both savory and sweet versions, focusing on the psychological factors influencing their consumption. The study involved 106 adult consumers. Initially, the level of food neophobia (FNS) among participants was determined. Over 80% displayed low to medium levels of neophobia. Similar results were obtained when assessing attitudes towards insects, with most participants showing positive and ambivalent attitudes. Based on these findings, the acceptance of insect-based muffins was evaluated. The level of acceptance of insects varied and depended mainly on taste, smell, and texture. Participants with lower levels of neophobia and positive attitudes towards consuming insects generally rated the insect muffins higher compared to those with higher levels of neophobia and negative attitudes. The sweet versions of insect powder muffins were rated higher, which also indicates preferences and dietary habits. Products with grasshopper powder (GS, GCL) were rated the lowest for both taste versions. Conversely, products based on buffalo worms (BS, BCL) were seen as having the greatest potential for acceptance. Understanding consumer attitudes, neophobia, and levels of acceptance provides valuable insights for designing new insect-based foods.
该研究的目的是分析含有15%四种可食用昆虫（）粉末添加量的小松饼在咸味和甜味版本中的接受度，重点关注影响其消费的心理因素。该研究涉及106名成年消费者。最初，确定了参与者的食物新恐惧症（FNS）水平。超过80%的人表现出低到中等程度的新恐惧症。在评估对昆虫的态度时也得到了类似的结果，大多数参与者表现出积极和矛盾的态度。基于这些发现，对以昆虫为基础的小松饼的接受度进行了评估。对昆虫的接受程度各不相同，主要取决于味道、气味和质地。与新恐惧症程度较高和态度消极的参与者相比，新恐惧症程度较低且对食用昆虫持积极态度的参与者对昆虫小松饼的评价通常更高。昆虫粉末小松饼的甜味版本评分更高，这也表明了偏好和饮食习惯。含有蚱蜢粉（GS、GCL）的产品在两种口味版本中的评分最低。相反，以黄粉虫为基础的产品（BS、BCL）被认为具有最大的接受潜力。了解消费者的态度、新恐惧症和接受程度为设计新的昆虫基食品提供了有价值的见解。
