Effects of cricket powder on selected physical properties and US consumer perceptions of whole‐wheat snack crackers
Ryan Ardoin, Brian D. Marx, Charles Boeneke, Witoon Prinyawiwatkul
Abstract
Summary Successful introduction of insect consumption to a reluctant US population requires novel insect‐based foods that are responsive to consumers’ expectations of sensory quality. Based on our ‘product appropriateness’ data, snack crackers were formulated with increasing levels of cricket powder (0%, 5%, 10%, 15%, and 20%) in substitution of whole‐wheat flour. Colour, texture, flavour and overall perceptions of snack crackers were evaluated by 150 US consumers in terms of preference (2‐alternative choice), degree of liking (9‐point scale) and acceptability (yes/no). Flavour liking was most highly correlated with overall liking ( r = 0.93). Instrumental analyses indicated that increasing cricket powder resulted in darker and harder crackers, negatively impacting colour and texture preference at 5% and 15% cricket powder addition, respectively. Snack crackers remained acceptable at 15% wheat flour substitution (80% acceptability; mean overall liking = 5.5). However, to promote future consumption, an upper limit of 7.9% cricket powder addition is recommended until sensory quality can be improved.