SENSORY ANALYSIS OF EDIBLE INSECT-BASED PRODUCTS

Food products made from edible insects represent an innovative and sustainable solution that can contribute to food security and diversify human diets. In line with Sustainable Development Goal (SDG-2), edible insects can be considered an alternative food source due to their nutritional, social, economic, and environmental benefits. This study aimed to assess the consumer acceptance of edible insect-based products. Sensory analysis was conducted with 100 participants, 51% men and 49% women, aged 18 to 66, at the UERJ-Campus Zona Oeste Food Laboratory. Three products were evaluated: two types of protein crackers (tomato and basil; rosemary), both containing 7% dehydrated Tenebrio molitor larvae, and one mealworm pasta containing 10% dehydrated Alphitobius diaperinus larvae. Participants rated the products on flavor and overall acceptance using a nine-point hedonic scale, as well as the attitude towards the products consumption. The results for the cracker samples were analyzed using ANOVA, while the pasta sample was assessed by calculating the mean scores. No significant difference was found between the two cracker varieties in terms of flavor or overall acceptance. Both were rated as "slightly liked" for these attributes, and participants expressed a moderate interest in purchasing the products, stating, ‘I would eat this if it were affordable, but I wouldn't go out of my way to get it’. The mealworm pasta was rated as 'moderately liked' for its flavor, with overall acceptance ranging between 'slightly liked' and 'moderately liked.' Participants expressed an attitude of 'I like it and would eat it occasionally’. This suggests the pasta has strong potential for consumer acceptance. These findings offer valuable insights into the acceptance of insect-based foods, helping guide product formulation to better align with consumer preferences. They also highlight the need for further consumer education campaigns to promote the benefits of edible insects as a sustainable food source.