Acceptability and sensory evaluation of energy bars and protein bars enriched with edible insect

Potravinarstvo Slovak Journal of Food Sciences

Volumn 12, Issue 1, 2018, Pages 431-437

  Adámek, Martin ^a   Adámková, Anna ^b   Mlček, Jiří ^b   Borkovcová, Marie ^b   Bednářová, Martina ^c  

^a BRNO UNIVERSITY OF TECHNOLOGY   (Czech Republic)

^b TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^c MENDEL UNIVERSITY IN BRNO   (Czech Republic)

Author keywords

Acheta domestica; Edible insect; Electronic nose; Energy bars; Sensory analysis

Indexed keywords

EID: 85047344401     PISSN: 13380230     EISSN: 13370960     Source Type: Journal    
DOI: 10.5219/925     Document Type: Article

References (20)

1. Adámek, M., Adámková, A., Borkovcová, M., Mlcek, J., Bednárová, M., Kourimská, L., Skácel, J., Reznícek, M. 2017. Electronic nose in edible insects area. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 446-451. https://doi.org/10.5219/785
2. Adámková, A. 2017. Nutritional analysis and optimization of rearing of selected species of edible insects under conditions of the Czech Republic with regard to human health: dissertation theses. Prague, Czech Republic: Czech University of Life Sciences Prague. 108 p
3. Bednárová, M., Borkovcová, M., Zorníková, G., Zeman, L. 2010. Insect as food in Czech republic. In Mendelnet 2010. Brno: Mendel University in Brno, p. 674-682. ISBN: 978-80-7375-453-2
4. Bednárová, M., Borkovcová, M., Mlcek, J., Rop, O., Zeman, L. 2013. Edible insects-species suitable for entomophagy under condition of Czech Republic. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, vol. 61, no. 3, p. 587-593. https://doi.org/10.11118/actaun201361030587
5. Borkovcová, M., Bednárová, M., Fišer, V., Ocknecht, P. 2009. Kuchyne hmyzem zpestrená 1 (The food variegation by insects). Brno, Czech Republic: Lynx, 135 p. ISBN 978-80-86787-37-4
6. Carlsson, M. A., Kalinová, B. 2005. Tajemství cichu poodhaleno (Disclosed mystery of olfaction). Vesmír, vol. 84, no. 3, p. 148-155. (In Czech)
7. Caparros Megido, R., Sablon, L., Geuens, M., Brostaux, Y., Alabi, T., Blecker, C., Drugmand, D., Haubruge, é., Francis, F. 2014. Edible insects acceptance by Belgian consumers: promising attitude for entomophagy development. Journal of Sensory Studies, vol. 29, no. 1, p. 14-20. https://doi.org/10.1111/joss.12077
8. EFSA, 2015. Risk profile related to production and consumption of insects as food and feed. EFSA Journal, vol. 13, no. 10, 60 p
9. Gopal, D. 2015. Electronic Nose 'Smells' Rotting Food! In Youngzine [online] 2015-11-17 [cit. 2016-04-17] Available at: http://www.youngzine.org/article/electronic-nose-smells-rottingfood
10. Hanboonsong, Y. 2010. Edible insects and associated food habits in Thailand. In Forest insects as food: humans bite back, Proceedings of a workshop on Asia-Pacific resources and their potential for developmen. Bangkok, Thailandm: FAO Regional Office for Asia and the Pacific, p. 173-182. ISBN 978-92-5-106488-7
11. Kozelová, D., Matejková, E., Fikselová, M., Dékányová, J. 2014. Analysis of consumer behavior at chocolate purchase. Potravinarstvo Slovak Journal of Food Sciences, vol. 8, no. 1, p. 62-66. https://doi.org/10.5219/325
12. Köster, M. A., Prescott, J., Köster, E. P. 2004. Incidental learning and memory for three basic tastes in food. Chemical Senses, vol. 29, no. 5, p. 441-453. https://doi.org/10.1093/chemse/bjh047 PMid:15201211
13. Looy, H., Dunkel, F. V., Wood, J. R. 2014. How then shall we eat? Insect-eating attitudes and sustainable foodways. Agriculture and Human Values, vol. 31, no. 1, p. 131-141. https://doi.org/10.1007/s10460-013-9450-x
14. Mlcek, J., Rop, O., Borkovcova, M., Bednarova, M. 2014. A comprehensive look at the possibilities of edible insects as food in Europe-A Review. Polish Journal of Food and Nutrition Sciences, vol. 64, no. 3, p. 147-157. https://doi.org/10.2478/v10222-012-0099-8
15. Mojet, J., Köster, E. P. 2005. Sensory memory and food texture. Food Quality and Preference, vol. 16, no. 3, p. 251-266. https://doi.org/10.1016/j.foodqual.2004.04.017
16. Peris, M., Escuder-Gilabert, L. 2016. Electronic noses and tongues to assess food authenticity and adulteration. Trends in Food Science & Technology, vol. 58, p. 40-54. https://doi.org/10.1016/j.tifs.2016.10.014
17. Ramos-Elorduy, J., Moreno, J. M. P., Prado, E. E., Perez, M. A., Otero, J. L., de Guevara, O. L. 1997. Nutritional Value of Edible Insects from the State of Oaxaca, Mexico. Journal of Food Composition and Analysis, vol. 10, no. 2, p. 142-157. https://doi.org/10.1006/jfca.1997.0530
18. Ramos-Elorduy, J. 1998. Creepy Crawly Cuisine: The Gourmet Guide to Edible Insects. Rochester, Vermont: Park Street Press, 160 p. ISBN-13: 978-0892817474
19. Regulation (EU) 2015/2283 of the European Parliament and of the Council of 25 November 2015 on novel foods, amending Regulation (EU) No 1169/2011 of the European Parliament and of the Council and repealing Regulation (EC) No 258/97 of the European Parliament and of the Council and Commission Regulation (EC) No 1852/2001. OJ L 327, 11.12.2015, p. 1-22
20. Rozin, P., Fallon, A. E. 1987. A perspective on disgust. Psychological review, vol. 94, no. 1, p. 23-41. https://doi.org/10.1037/0033-295X.94.1.23 PMid:3823304