The Concept of Edible Insect and its Use in Bakery Products: Investigation of Sensory Quality of Cookies Containing Edible Locust (Locusta migratoria)

Abstract

The aim of this study is to produce a bakery product with increased protein content using grasshoppers, thus changing the view on the consumption of edible insects, an important food source, and raising awareness about entomophagy. The main goal is to provide a more sustainable consumption product to the world’s diminishing resources. Migratory locust (locusta migratoria) was used in the study. A control sample and salted cookies containing 1% and 2% locust powder were produced. The products were sensory evaluated by a group of 10 trained panelists. The product with the highest overall score was then presented to the consumer taste of 81 people. In the evaluations, a 5-point Likert scale was used for appearance, color, taste, smell, texture, mouthfeel and overall acceptance. According to the data obtained after the sensory evaluation applied to trained panelists, grasshopper salt cookies prepared with 1% grasshopper powder was the most liked product with a score of 4.7/5. According to the results of the consumer liking test, in which 81 people participated, a general liking score of 4.56/5 was reached. 70% in the trained panellist group and 85% in the consumer taste test answered ‘I would buy’. In addition, protein analysis of the products was carried out by Protein Kjeldahl method (AOAC 960.52. Foss Tecator Manuel 2300 AB 2003 AN, All foods) in Tübitak MAM laboratories. According to the results of the analysis; the protein ratio of the control sample was 11.4g/100g and the protein ratio of the sample to which grasshopper was added at 1% of the dough weight was 11.69g/100g.