Relevant physical properties and U.S. consumer perceptions of whole-wheat snack crackers as affected by cricket powder incorporation

Authors: Ardoin, Ryan; PRINYAWIWATKUL, WITOON - LSU Agcenter

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 2/26/2021
Publication Date: N/A
Citation: N/A

Interpretive Summary: Insect ingredients can affect physicochemical properties and multiple sensory dimensions of a food product, and determining practical usage limits based on perceptual data may facilitate increased consumption of novel insect-based foods in the U.S.A. This study demonstrated that snack crackers remained acceptable at 15% wheat flour substitution; however, to promote future consumption, an upper limit of 7.9% cricket powder addition is recommended until sensory quality is improved.

Technical Abstract: Introduction Expanding consumption of edible insects (entomophagy) has been proposed as one strategy for global food security. However, in the U.S.A., entomophagy is generally unappealing. While more acceptable in a powdered form than intact, insect ingredients can affect multiple sensory dimensions of a food product, and determining practical usage limits based on perceptual data may facilitate normalization of novel insect-based foods in the U.S.A. The objectives of this research were to evaluate the effects of whole-wheat substitution with cricket powder on U.S. consumers’ affective perceptions and relevant physical properties of snack crackers. Methods As an “appropriate” product concept, snack crackers were formulated with increasing levels of cricket powder (0%, 5%, 10%, 15%, 20%) in substitution of whole-wheat flour. Color, texture, flavor, and overall perceptions of snack crackers were evaluated by N=150 U.S. consumers (Balanced-incomplete-block design) in terms of preference (2-AC), degree of liking (9-point scale), and acceptability (yes/no). Color (L*a*b*) and textural hardness (N) were also measured instrumentally. Data were analyzed (confidence level of a=0.05) using MANOVA, ANOVA, polynomial contrasts, descriptive discriminant analysis, correlation analysis, binomial tests, d-prime estimation, Thurstonian 2-AC modeling, and using rejection tolerance threshold (RTT) methodology. Results Increasing cricket powder levels in snack crackers resulted in harder and darker crackers. Color was the first sensory attribute to be negatively affected and was the most discriminating hedonic dimension. Flavor liking was most highly correlated with overall liking (r=0.93). Flavor preference shifted at 10% cricket powder addition (d'=0.61). While color, flavor, and overall liking showed a decreasing linear trend as a function of increasing cricket powder, a sharp decrease in texture liking beyond 15% cricket powder yielded a significant quadratic effect. Overall, snack crackers remained acceptable at 15% wheat flour substitution (80% acceptability, mean overall liking=5.5). However, to promote future consumption, an upper limit of 7.9% cricket powder addition based on RTT is recommended until sensory quality is improved. Significance Sensory-driven strategies to expand entomophagy may prove more effective than rational appeals. The present data could guide strategies for cricket-based snack product development in the U.S.A.- beginning with improving perceptions of dark color and capitalizing on the crispy/crunchy nature of snack crackers.