The purpose of this project was to develop an experiment aimed at investigating the acceptability and willingness for consumers to adopt snacks formulated with cricket protein. As chips are commonly well-liked snacks, a commercialized chip product containing cricket protein would be used for the sensory evaluations. Three sensory evaluation tools were created to evaluate the perceptions of the participants: A 9-point hedonic scale test, paired-comparison test, and a Food Action Rating Scale test. A review of literature is included which demonstrates the history of entomophagy and the benefits associated with cricket protein consumption. Furthermore, the researcher provides current food trends of cricket protein. Overall, through extensive research, this project suggests that incorporating cricket protein into commonly well-liked snacks is uncommonly practiced; however, through increasing awareness of its benefits and with more food companies featuring cricket protein in products, perhaps in the near future eating bugs will be more common in Western society.
|Commitee:||Pittman, Jr., Richard, Reiboldt, Wendy|
|School:||California State University, Long Beach|
|Department:||Family and Consumer Sciences|
|School Location:||United States -- California|
|Source:||MAI 58/05M(E), Masters Abstracts International|
|Subjects:||Food Science, Nutrition|
|Keywords:||Cricket, Sensory evaluation, Tortilla chips|
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