Cricket flour as a gluten-free cake ingredient: affective and discriminative sensorial analysis
DOI:
https://doi.org/10.47320/rasbran.2021.2125Abstract
Objective: to evaluate the sensorial acceptability of a gluten-free cake prepared with cricket flour and to identify it among equivalent preparations by means of the difference in sensory attributes. Method: Three gluten-free cake preparations were developed: Cricket flour (FG); Soy Extract (ES); Whey Protein (PSL). For sensory evaluation, 200 untrained tasters were invited to taste the three preparations in a blinded test and use a nine-point hedonic scale for the attributes of appearance, aroma, color, texture, taste, and general acceptability. In addition, subjects were asked to identify each tasted sample as one of the three available options. The Acceptability Index (IA%) for each attribute was calculated and analysis of variance with Tukey's test was used to verify differences between samples. For identification, the chi-square test and Goodman-Kruskal Gamma coefficient were used for the degree of agreement of correct answers. Results: The FG cake received the highest score for the general acceptability attribute among the three preparations and significantly exceeded the ES in all attributes. Compared to PSL, it was greater only in two attributes, appearance and acceptance, but without statistical difference. The highest rate of correct identification was for FG (64.5%) with significant chi-square and a gamma of 0.53, indicating a high identification agreement for all the three preparations. Conclusion: cricket flour gluten-free cake had positive acceptance and opens new perspectives for future trends in food consumption and research.
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