Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking

The objective of this study was to evaluate sensory perception and consumers’ attitude liking products with different textures, crisps pâtés, added mealworm ingredient in amounts. By addition (Tenebrio molitor L.) the crisps, brittleness increased. However, an increase also increased darkness. Adding mealworms pâté reduced odour flavour vegetable cinnamon pepper as well oily texture. There no significant difference total between 10 30% mealworm, nor 0 10% addition, any two products. received higher score than pâtés. Thus, there is a much probability that customer would buy insect pâté. Environmental sustainability properties were shown be main reasons for buying foods ingredients.