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https://doi.org/10.21256/zhaw-28754| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Liking and description of pasta sauces with varying mealworm content |
| Autor/-in: | Wallner, Marlies Julius, Nina Pelayo, Raquel Höfler, Christina Berner, Simon Rehorska, René Fahrner, Lisa Maunz, Susanne |
| et. al: | No |
| DOI: | 10.3390/foods12173202 10.21256/zhaw-28754 |
| Erschienen in: | Foods |
| Band(Heft): | 12 |
| Heft: | 17 |
| Seite(n): | 3202 |
| Erscheinungsdatum: | 25-Aug-2023 |
| Verlag / Hrsg. Institution: | MDPI |
| ISSN: | 2304-8158 |
| Sprache: | Englisch |
| Schlagwörter: | CATA; Acceptance testing; Ideal product; Mealworm; Neophobia; Oral disgust |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | Entomophagy is directly connected with culture, explaining why it is commonly rejected in Western countries. Due to increased meat consumption in recent years with its associated negative impacts on health and sustainability, the development of products based on alternative protein sources has become urgent. The larval form of Tenebrio molitor (mealworm) has the potential to substitute meat as it requires less resources and produces less emissions compared to other forms of meat production. Therefore, in this project we have aimed to develop pasta sauces with differing mealworm contents based on a common meat sauce and to test the acceptance with 91 consumers in Austria. Three sauces (100% mealworm, 50% mealworm and 50% meat, 100% meat) were developed and tested using a 9-point hedonic scale for acceptance, and the CATA (Check-All-That-Apply) method was integrated to also receive descriptive information. The analysis of the liking data revealed that the liking for the hybrid sauce with meat and mealworm content was comparable to the meat sauce (6.9 ± 1.8. vs. 6.5 ± 1.8, p > 0.05). Less liked was the sauce with the highest mealworm content (5.7 ± 1.8, p < 0.05). The CATA analysis demonstrated the strongest positive effects on the mean in terms of how much the products were liked for the attribute "fleshy" (0.8). On the other hand, the attributes "brownish" (-0.9) or "mushy" (-1.0) had the strongest negative effects on the mean of the liking of products. We have seen that meat cannot be substituted by mealworm immediately and completely. The results suggest a stepwise substitution and the further adaptation of products regarding the (negative and positive effecting) attributes to increase consumer acceptance. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/28754 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | CC BY 4.0: Namensnennung 4.0 International |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2023_Wallner-etal_Pasta-sauces-with-varying-mealworm-content.pdf | 1.44 MB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
Wallner, M., Julius, N., Pelayo, R., Höfler, C., Berner, S., Rehorska, R., Fahrner, L., & Maunz, S. (2023). Liking and description of pasta sauces with varying mealworm content. Foods, 12(17), 3202. https://doi.org/10.3390/foods12173202
Wallner, M. et al. (2023) ‘Liking and description of pasta sauces with varying mealworm content’, Foods, 12(17), p. 3202. Available at: https://doi.org/10.3390/foods12173202.
M. Wallner et al., “Liking and description of pasta sauces with varying mealworm content,” Foods, vol. 12, no. 17, p. 3202, Aug. 2023, doi: 10.3390/foods12173202.
WALLNER, Marlies, Nina JULIUS, Raquel PELAYO, Christina HÖFLER, Simon BERNER, René REHORSKA, Lisa FAHRNER und Susanne MAUNZ, 2023. Liking and description of pasta sauces with varying mealworm content. Foods. 25 August 2023. Bd. 12, Nr. 17, S. 3202. DOI 10.3390/foods12173202
Wallner, Marlies, Nina Julius, Raquel Pelayo, Christina Höfler, Simon Berner, René Rehorska, Lisa Fahrner, and Susanne Maunz. 2023. “Liking and Description of Pasta Sauces with Varying Mealworm Content.” Foods 12 (17): 3202. https://doi.org/10.3390/foods12173202.
Wallner, Marlies, et al. “Liking and Description of Pasta Sauces with Varying Mealworm Content.” Foods, vol. 12, no. 17, Aug. 2023, p. 3202, https://doi.org/10.3390/foods12173202.
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