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

ABSTRACT: 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 comm

SUBMITTER: Ochieng BO 

PROVIDER: S-EPMC10333276 | biostudies-literature | 2023 Jul

REPOSITORIES: biostudies-literature