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Acceptability and sensory evaluation of energy bars and protein bars enriched with edible insect

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dc.title Acceptability and sensory evaluation of energy bars and protein bars enriched with edible insect en
dc.contributor.author Adámek, Martin
dc.contributor.author Adámková, Anna
dc.contributor.author Mlček, Jiří
dc.contributor.author Borkovcová, Marie
dc.contributor.author Bednářová, Martina
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 12
utb.relation.issue 1
dc.citation.spage 431
dc.citation.epage 437
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/925
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/925
dc.subject Acheta domestica en
dc.subject Edible insect en
dc.subject Electronic nose en
dc.subject Energy bars en
dc.subject Sensory analysis en
dc.description.abstract For consumers, one of the basic criteria of choosing a foodstuff, apart from nutritional values, is their taste and smell. In edible insect as a novel food, these criteria are not quite decisive. The main criterion in the Western countries is the acceptability of the food. This work deals with sensory evaluation of protein and energy bars, enriched with cricket flour from American and Czech producers, and their acceptability for consumers from the Czech Republic. The sensory evaluation was done using the questionnaire survey and a simple electronic nose. The survey has shown that edible insect bars are acceptable as a new type of food for consumers in the Czech Republic. Best rated by consumers were orange and pineapple flavour bars from the Czech manufacturer. Statistically significant difference was not detected between evaluation of the bars from the American and Czech manufacturers. Also, the difference between the bars of different flavours from the Czech producer was evaluated using a simple machine - a portable electronic nose. There was not a statistically significant difference between bars of different flavours from the American manufacturer. The positive contribution of the survey is that more than 80% of consumers are willing to consume food enriched with edible insect. This fact shows a change in public attitude to these foods. © 2018 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007972
utb.identifier.obdid 43878263
utb.identifier.scopus 2-s2.0-85047344401
utb.source j-scopus
dc.date.accessioned 2018-07-27T08:47:36Z
dc.date.available 2018-07-27T08:47:36Z
dc.rights Attribution 3.0 International
dc.rights.uri http://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Adámková, Anna
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Borkovcová, Marie
utb.fulltext.affiliation Martin Adámek, Anna Adámková, Jiří Mlček, Marie Borkovcová, Martina Bednářová Contact address: Martin Adámek, Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno, Czech Republic, E-mail: adamek@feec.vutbr.cz Anna Adámková, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, E-mail: aadamkova@ft.utb.cz Jiří Mlček, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, E-mail: mlcek@ft.utb.cz Marie Borkovcová, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, E-mail: edible.insects@gmail.com Martina Bednářová, Mendel University in Brno, Department of Information Technology, Zemědělská 1, 613 00 Brno, Czech Republic, E-mail: bednarova@mendelu.cz
utb.fulltext.dates Received: 26 March 2018. Accepted: 12 April 2018. Available online: 24 April 2018 at www.potravinarstvo.com
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utb.fulltext.sponsorship The authors wish to thank Ing. Vladimír Fišer for the kind help with data processing. This research was supported by project BUT in Brno [No. FEKT-S-17-3934] and the internal grant of TBU in Zlín [No. IGA/FT/2017/006].
utb.scopus.affiliation Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, Brno, Czech Republic; Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, Zlin, Czech Republic; Mendel University in Brno, Department of Information Technology, Zemedelská 1, Brno, Czech Republic
utb.fulltext.projects FEKT-S-17-3934
utb.fulltext.projects IGA/FT/2017/006
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