The impact of Tenebrio molitor flour incorporation level on the sensory perception of cereal bars
In a global context of environmental challenges, edible insects have emerged in Western cultures as a promising alternative to animal protein, contributing to sustainability [1,2]. This study aimed to assess the effect of incorporating Tenebrio molitor flour in cereal bars at different concentrations (0%, 10%, and 15%) and to evaluate their sensory characteristics. One hundred consumers evaluated four samples (with control sample —0%— presented in duplicate). Participants rated overall liking using a 9-point hedonic scale, followed by a Rate-All-That-Apply (RATA) ballot with 34 attributes. Results showed that liking scores were positive for all the samples. However, there were significant differences between the products, with a consensual preference for the 10% sample. Statistical analysis of different attributes showed that samples differed significantly in terms of appearance (differentiated by colour), texture (notable for hardness and dryness) and taste (distinguished by the intensity of negative attributes related to insects). An in-depth qualitative analysis indicated that the greatest appreciation was related to attributes such as the smell of oats and nuts, the crunchy texture and the sweet and nutty taste. A broad view of the sensory profile showed that the 10% sample is strongly correlated to those attributes. The negative taste perceptions, namely a musty, old cupboard, bitter and rancid taste, were more pronounced in the 15% cereal bar. Tenebrio molitor flour can be incorporated into cereal formulations, although the inclusion of higher concentrations can have a negative impact on taste. The results highlight the need for further formulation adjustments to improve sensory appeal.
References:
[1] L.M. Cunha, J.C. Ribeiro, in Edible Insects in the Food Sector: Methods, Current Applications and Perspectives (pp. 57-71). G. Sogari, C. Mora, D. Menozzi (Eds.), Springer International, (2019).
[2] B. Puteri, M. Oehlmann, B. Jahnke, Who has an appetite for insects? Identifying segments of early adopters of insect-based food and their product attribute preferences: Insights from a choice experiment study in Germany Food Research International, 196 (2024) 114994.
Keywords: consumer evaluation, enriched cereal bars, insect-based products, rate-all-that-apply, sensory properties
Acknowledgements: This work has received funding from “Agenda Mobilizadora InsectERA – um novo setor bioindustrial”, funded by the Resilience and Recuperation Program in Portugal, financed by the Next generation EU funds. Author Barbosa acknowledges Non-Academic Doctoral grant No. 2023.03467.BDANA, funded by the Foundation for Science and Technology (FCT) and supported by Sense Test, Lda. Authors Barbosa, Rocha and Cunha acknowledge additional support from FCT through UID 05748: GreenUPorto - Centro de Investigação em Produção Agroalimentar Sustentável.
Publish date 2025-08-18
Author(s) Bruna Barbosa, Rui Costa Lima, Ana Vinhas, Ana Luísa Guimarães, Luís Miguel Cunha, Célia Rocha
