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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-28754
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dc.contributor.authorWallner, Marlies-
dc.contributor.authorJulius, Nina-
dc.contributor.authorPelayo, Raquel-
dc.contributor.authorHöfler, Christina-
dc.contributor.authorBerner, Simon-
dc.contributor.authorRehorska, René-
dc.contributor.authorFahrner, Lisa-
dc.contributor.authorMaunz, Susanne-
dc.date.accessioned2023-09-22T12:57:29Z-
dc.date.available2023-09-22T12:57:29Z-
dc.date.issued2023-08-25-
dc.identifier.issn2304-8158de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/28754-
dc.description.abstractEntomophagy 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.de_CH
dc.language.isoende_CH
dc.publisherMDPIde_CH
dc.relation.ispartofFoodsde_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectCATAde_CH
dc.subjectAcceptance testingde_CH
dc.subjectIdeal productde_CH
dc.subjectMealwormde_CH
dc.subjectNeophobiade_CH
dc.subjectOral disgustde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleLiking and description of pasta sauces with varying mealworm contentde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.3390/foods12173202de_CH
dc.identifier.doi10.21256/zhaw-28754-
dc.identifier.pmid37685135de_CH
zhaw.funding.euNode_CH
zhaw.issue17de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.start3202de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume12de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedErnährungde_CH
zhaw.webfeedSensorikde_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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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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