Analysis of wheat flour-insect powder mixtures based on their near infrared spectra.

Insects are gaining more and more space in food and feed sectors, creating an intense scientific interest towards insects as food ingredients. Several papers deal with cereal-based products complemented by insect powder in the past few years. However, adulteration and quality control of such products present some hot topics for researchers, , how can we justify the amounts and/or species of the insects used in the given products? Our paper aims to answer such questions by analysing seven edible insect powders of different species independently.

Discrimination Ability of Assessors in Check-All-That-Apply Tests: Method and Product Development.

Binary similarity measures have been used in several research fields, but their application in sensory data analysis is limited as of yet. Since check-all-that-apply (CATA) data consist of binary answers from the participants, binary similarity measures seem to be a natural choice for their evaluation. This work aims to define the discrimination ability of CATA participants by calculating the consensus values of 44 binary similarity measures.

Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation.

Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properties of the final products. In the present research, different amounts of ground (house cricket) were used to produce oat biscuits.