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

• Ethanol was the best solvent to defat T. molitor . Bar with defatted could have legal claim of ‘high in protein’. Oven-dried insects associated negative odor/flavor attributes. Microwave-drying led better liking and sensory profile than oven-drying. Defatting hindered attributes increased liking. It is necessary develop products desirable properties order increase acceptance insect-based by Western consumers. In this work, impact defatting on cereal bars yellow mealworm ( Tenebrio ) larvae, addition different drying methods species house cricket Acheta domesticus were assessed. A model bar incorporating oats, dried dehydrated fruits developed as well four additional formulations insect flour: (Soxhlet method ethanol) (TM_D), microwave (TM_MW) or oven (TM_O) (AD_O). panel 99 consumers rated overall willingness buy (9-point scale), profiled using a Check-All-That-Apply ballot. The microwaved had similar eat scores comparison control bar. Conversely, oven-dried worse evaluations related odor flavor, which hampered microwave-drying. This study highlights how processing can be applied also provides information their characterization.