Nwosu C, Kayode R M O, Ozumba I C, Adejumo O A, Kayode B I
National Centre for Agricultural Mechanization, Ilorin, Nigeria.
Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria.
J Food Sci Technol. 2025 May;62(5):876-884. doi: 10.1007/s13197-024-06075-0. Epub 2024 Aug 31.
The consumer acceptability of pie prepared from African Giant Burrowing Crickets flour was investigated. Crickets were subjected to different drying methods, while cricket sample with the highest quantity of crude protein was used in the development of cricket pie. The developed cricket pie was subjected to sensory evaluation and results were analysed using analysis of variance test (ANOVA). Results showed that drying method significantly affected the proximate and mineral compositions of the cricket samples, with freeze dried samples generally having the highest values. Pie with 15% cricket flour inclusion had the highest general acceptability (7.05) among others and competed favourably with control pie (7.15) which was not significantly different ( ≤ 0.05). Consumer acceptability index shows that all the developed pies scored above average (over 50%) in all the attributes evaluated. Generally, all sensory attributes influenced panellists' choice of pie. The crude fat, crude protein and crude fibre content of pie with 15% cricket flour inclusion were higher than that of the control sample. The implication of this study to the food industry is that a protein enriched baked product such as pie can be developed using cricket flour, with all sensory characteristics carefully controlled to obtain an acceptable product.
The online version contains supplementary material available at 10.1007/s13197-024-06075-0.
对用非洲巨型穴居蟋蟀粉制作的派的消费者接受度进行了调查。蟋蟀经过不同的干燥方法处理，同时将粗蛋白含量最高的蟋蟀样本用于制作蟋蟀派。对制作好的蟋蟀派进行感官评价，并使用方差分析（ANOVA）对结果进行分析。结果表明，干燥方法显著影响蟋蟀样本的近似成分和矿物质组成，冷冻干燥的样本通常具有最高值。含有15%蟋蟀粉的派在其他派中具有最高的总体接受度（7.05），并且与对照派（7.15）竞争良好，两者差异不显著（≤0.05）。消费者接受度指数表明，所有制作好的派在所有评估属性上的得分均高于平均水平（超过50%）。一般来说，所有感官属性都会影响小组成员对派的选择。含有15%蟋蟀粉的派的粗脂肪、粗蛋白和粗纤维含量高于对照样本。这项研究对食品工业的意义在于，可以用蟋蟀粉开发出一种富含蛋白质的烘焙产品，如派，同时仔细控制所有感官特性以获得可接受的产品。
在线版本包含可在10.1007/s13197-024-06075-0获取的补充材料。
