Gloria Nathania - 22030120130093
LWT – Food Science and Technology 113 (2019)
IMPACT OF DEFATTING
FREEZE-DRIED EDIBLE CRICKETS
(Acheta domesticus and Gryllodes sigillatus)
ON THE NUTRITIVE VALUE,
OVERALL LIKING,
AND SENSORY PROFILE OF CEREAL BARS.
Entomophagy ? Edible Insect?
■ éntomon, “insect“ , phagein, “eating“
■ Entomophagy >> noun
the practice of eating insects, especially by
people.
■ Edible insects >> novel food source >> protein
and micronutrients while having a more
environmentally and economically sustainable
production than meat
■ Entomophagy = rejected, neophobia, disgust
■ Solution?
– Associate insect consumption with positive
emotions
■ non-visible form
■ familiar preparation
■ satisfactory sensory experience >>> attempted to
achieve by defatting the insect
↓
eliminate the off-taste and
odor of crickets caused by lipid oxidation
Acheta domesticus
Gryllodes sigillatus
→
→
• Nutritional value : Protein,
Fat, Minerals (P, Cu, Zn, Mn
and Se)
• 100 g of DM of > sufficient to meet the
recommended daily intake of (P, Cu, Zn, Mn, Se)
• Lyophilized/freeze dried crickets were ground
to pass 4 mm and 1 mm sieve
Fat Extraction
• 5 g ground crickets sample are extracted with 140 ml each
organic fat extraction solvent in soxhlet extraction apparatus
55
• highest extraction ability (lowest lipid content) : Ethanol
Formulation of Cereal and dry fruits
bars incorporated with crickets:
■ without cricket inclusion (control)
■ with 8 g/100 g whole ground A. domesticus (AD-W)
■ with 6 g/100 g defatted A. domesticus (AD-D)
■ with 8 g/100 g whole ground G. sigillatus (GS-W)
■ with 6 g/100 g defatted G. sigillatus (GS-D)
Impact on cricket incorporation in the
cereal bars:
■ Incorporating cricket to the bar increases the dry matter,
ash, crude protein, and crude fiber to the bar
Protein
Fat
Bars incorporating
defatted crickets
Bars incorporating
whole ground crickets
16.7 g/100 g DM
29.9 g/100 g DM
15.2 g/100 g DM
31.2 g/100 g DM
■ Bars incorporating defatted crickets :
higher protein and lower fat content
Sensory evaluation of cereal bars
incorporated with crickets
■ Bars incorporated with whole ground cricket had the
most negative evaluations (especially G. sigillatus)
■ Negative descriptions:
■ Taste : ‘unpleasant aftertaste’, ‘very long aftertaste’,
‘earthy’, ‘soapy’
■ Odor : ‘very unpleasant’, ‘moldy’, ‘rancid’, ‘like old closet'
■ Bars incorporated with defatted crickets had
overall liking and positive evaluations, only small
differences compared to control bars.
■ Negative description only “dry”, “brownish”
CONCLUSION:
• Defatting proved to eliminate
the negative sensory description
• Defatting could be a promising
strategy to improve insect-products
acceptance and ultimately promote
entomophagy.
Thankyou!