Baik Woonseo, Lee Dongju, Lee Youngseung
Department of Food Science and Nutrition, Dankook University, Cheonan-si 31116, Republic of Korea.
Foods. 2025 Jun 27;14(13):2291. doi: 10.3390/foods14132291.
To mitigate consumer aversion toward edible insects, it is essential to determine the optimal level of insect powder by considering consumer acceptability. In this study, gluten-free (GF) chocolate cookies were manufactured using 3D printing with varying concentrations (0, 3, 6, 9, 12, and 15%) of (GB) powder. Physicochemical properties, sensory perception using rate-all-that-apply questions, and consumer acceptability using survival analysis were evaluated. The effects of GB powder concentration on the proximate composition, pH, color attributes, physical properties, 3D printing performance, and post-processing of the cookies were analyzed and discussed. As the concentration of GB powder increased, crude protein, ash, crude fat, a*, and mechanical force increased, while L*, b*, and the pH of both the dough and cookies decreased. Consumer tests showed a negative correlation between GB concentration and consumer acceptability, with cookies containing 3% GB receiving the highest overall liking scores. Principal component analysis and partial least squares regression showed that lower GB levels enhanced positive sensory attributes such as sweetness, chocolate flavor, and moistness, whereas higher levels intensified bitter taste and astringency, contributing to reduced acceptability. According to survival analysis, the GB concentration at which 50% of consumers were predicted to reject the product was estimated at 5.23%, indicating the necessity to limit GB incorporation below this threshold to ensure consumer acceptance. This study provides a comprehensive understanding of the quality characteristics and consumer acceptability of insect-based GF cookies, offering valuable insights for future product development and market applications.
为了减轻消费者对食用昆虫的厌恶感，通过考虑消费者的接受度来确定昆虫粉的最佳添加量至关重要。在本研究中，使用3D打印技术制作了添加不同浓度（0%、3%、6%、9%、12%和15%）的黄粉虫（GB）粉的无麸质（GF）巧克力饼干。对其理化性质、采用适用于所有问题的评分法进行感官感知评价，以及采用生存分析评估消费者接受度。分析并讨论了GB粉浓度对饼干的近似成分、pH值、颜色属性、物理性质、3D打印性能和后处理的影响。随着GB粉浓度的增加，粗蛋白、灰分、粗脂肪、a值和机械力增加，而L值、b*值以及面团和饼干的pH值降低。消费者测试表明，GB浓度与消费者接受度呈负相关，含3%GB的饼干总体喜好得分最高。主成分分析和偏最小二乘回归表明，较低的GB添加量增强了甜度、巧克力风味和湿润度等积极的感官属性，而较高的添加量则强化了苦味和涩味，导致接受度降低。根据生存分析，预计50%的消费者会拒绝该产品时的GB浓度估计为5.23%，这表明有必要将GB的添加量限制在该阈值以下以确保消费者接受。本研究全面了解了以昆虫为原料的无麸质饼干的质量特性和消费者接受度，为未来的产品开发和市场应用提供了有价值的见解。
