Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species

• Published in: Future foods : a dedicated journal for sustainability in food science Vol. 6; p. 100190
• Main Authors: Ribeiro, José Carlos, Santos, Carla, Lima, Rui Costa, Pintado, Manuela E., Cunha, Luís Miguel
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.12.2022; Elsevier
• Subjects: Acheta domesticus; defatting; edible insects; Entomophagy; ethanol; flavor; flour; Fractionation; microwave treatment; Novel food; odors; ovens; Processing; Sensory attributes; sensory evaluation; species; Tenebrio molitor; willingness to pay; Novel food; Fractionation; Sensory attributes; Entomophagy; Processing

•Ethanol was the best solvent to defat T. molitor.•Bar with defatted T. molitor could have legal claim of ‘high in protein’.•Oven-dried insects associated with negative odor/flavor attributes.Microwave-drying led to better liking and sensory profile than oven-drying.•Defatting hindered negative odor...