Using Grasshopper Powder in Gluten-Free Cookies for Sustainable Nutrition
DOI:
https://doi.org/10.24925/turjaf.v13i5.1223-1234.7462Keywords:
Cookies, Locusts, Alternative proteins, Edible insects, Functional nutritionAbstract
Proteins are organic compounds that are the basic building blocks of the body and indispensable for human life. High quality proteins are usually derived from animal sources. However, global problems such as population growth, famine and potential food crises are making access to animal foods increasingly difficult. This has increased interest in alternative protein sources. In this context, edible insects have attracted worldwide attention for their nutrient-rich composition. These protein sources, which are compatible with functional nutrition principles, are considered as a sustainable and innovative solution. In this study, the effects of adding floured grasshoppers to commonly consumed cookies were investigated on the nutritional values, sensory properties (taste, odor, appearance, texture) and consumer acceptance. In the experimental group, grasshopper powder was added to the cookies prepared using the standard recipe at 5%. Laboratory analyses revealed that the cookies enriched with grasshopper meal showed changes in color, dry matter and ash content compared to the control group. To compare the two groups, a sensory analysis was conducted with the participation of 20 panelists. The results of sensory analysis showed that the cookies enriched with grasshopper flour were positively received in terms of taste, odor and appearance. Statistically significant differences were found for sensory attributes such as taste and odor, while no significant differences were found for other attributes. The findings of the study highlight the potential of grasshopper powder as a functional ingredient and demonstrate the importance of sensory analysis in assessing the acceptability of innovative food products. This research contributes to addressing nutritional deficiencies and promoting sustainable protein sources, especially in communities hesitant to adopt insect-based diets.
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