EXPLORING ENTOMOPHAGY: ACCEPTANCE AND PURCHASE INTENTION OF CAKE ENRICHED WITH BLACK SOLDIER FLY FLOUR (Hermetia illucens)

The use of edible insects represents a transformative strategy to diversify the human diet, expand the supply of nutritious foods and reduce the environmental impacts of conventional animal protein production, in addition to valuing new ingredients and contributing to food security. Among the species studied, the black soldier fly (Hermetia illucens) stands out for its viability of breeding, digestibility and nutritional composition. The objectives of this study were to develop a formulation of a cake enriched with black soldier fly flour, to evaluate sensory acceptance, acceptability index (AI) and purchase intention. The flour obtained from the grinding of the larvae of the black soldier fly was acquired from a nutrition and biotechnology company. Sensory evaluation was conducted by acceptance testing for global impression (nine-point hedonic scale) and purchase intention (nine-point attitude scale). The sensory analysis was carried out with 112 consumers, 38.4% men, 59.82% women, 0.89% non-binary and 0.89% stellar, aged between 18 and 66 years. A cake sample was used for analysis and processed according to the manufacturer's instructions regarding the preparation of the white dough with the insertion of 11% (50g) of insect flour. As it was a single sample, the results were evaluated through the average of grades.  The cake was rated as “moderately liked” for overall impression with an average score of 7.3, the IA (acceptability index) was 82%, and purchase intention had an average of 6.5, classified as “I like it and would eat it occasionally,” indicating it is a product with good acceptance and consumption potential. Comments from tasters highlighted that, once the insect was not visible but rather in flour form, they were more willing to participate in the evaluation. Perceptions such as: “shrimp flavor,” “there is a strange taste from the middle to the end,” “odd aftertaste,” “similar to soy, whey, and cat/dog food,” were noted on the evaluation sheet. However, positive evaluations were recorded (90%), such as “it’s good, not drastically different from a conventional cake,” “the flavor was surprisingly positive,” “the taste is amazing,” “I wouldn’t say it’s made from insect flour,” “an interesting alternative,” “very good, a unique experience,” “pleasant taste,” and “I tasted chocolate.” The inclusion of insect flour in baking can promote the acceptance and awareness of entomophagy, diversify the human diet, and encourage research in food.