CRICKETS TO CRUNCH : Development and Sensory Analysis of Cricket Protein Bars

Abstract

This study is a development and sensory analysis of protein bars containing crickets as a protein
source. The formulation of these bars incorporates a blend of key ingredients decided by Eat’em
and our own research to include oats, rapeseed protein, palm and shea butter and corn syrup, aimed
at achieving protein bars with varying levels of cricket protein.
The sensory study was carried out using untrained participants and provided feedback on various
sensory attributes such as taste, texture, aroma and overall acceptability of the cricket-based
protein bars. Their insights helped us understand consumer preferences and suggested iterative
improvements in product formulation and sensory appeal.
Protein bars with Indian spice blend with high protein was preferred by the participants and help
companies such as Eat’em to improve the quality of alternative proteins and their application in
food products, highlighting the feasibility of incorporating cricket powder into palatable and
nutritionally effective snack options. Traditional protein sources have a negative impact on the
environment whereas crickets are sustainable alternative protein and contain all nine essential
amino acids.

Popular Abstract

In recent years, alternative protein sources have gained significant attention as sustainable
solutions to meet the rising global demand for food. Conventional sources, including poultry and
beef not only negatively impact the environment but also resources. Among these alternatives,
insects have emerged as a promising candidate due to their high nutritional value and low
environmental footprint. In this study, we focused on the development of protein bars made from
crickets and assess their sensory appeal, mainly focusing on the incorporation of Indian flavors.
Crickets offer a high-protein substitute that uses significantly less water, land, and feed.
Additionally, crickets can survive on organic waste and produce little greenhouse gas.
The development of the cricket protein bar involved selecting high-quality cricket powder as a
base ingredient, known for its high protein content and essential amino acids. This can help solve
nutritional deficiencies, especially in populations with limited access to diverse food sources.
Indian flavors and spices were incorporated into the bars, creating a unique product that aligns
with local tastes. By aligning the product with familiar flavors, the project helps in overcoming
consumer hesitancy towards eating insects, a common barrier in many cultures. The formulation
process was meticulous, ensuring that the bars are not only nutritious but also enjoyable in terms
of taste and texture. A critical aspect of this project was the sensory evaluation conducted to
analyze consumer acceptance. Participants were provided with samples of the cricket protein bars
and asked to evaluate them based on taste, texture, aroma, and overall likeability. The results were
promising, with a significant preference for bars flavored with Indian spices.
One interesting finding was the participants' openness to the idea of consuming insects when
presented in a familiar and appealing format. Many were surprised by the pleasant taste and texture
of the bars, which challenged their biased opinions about edible insects. While traditional flavors
such as chocolate and vanilla elicited favorable responses, it was the infusion of Indian Chaat
Masala that captured the attention and approval of participants. A challenge we encountered was
enhancing its visual appeal and infusing it with a pleasant aroma. Efforts were made to refine the
same, experimenting with different food colors and aromas to meet consumer preferences.

• author: Gupta, Aman and Ranganath Rao, Ankita
• supervisor: Stephen Burleigh; Nils Van Der Knaap
• organization: Food Technology and Nutrition (M.Sc.)
• course: KLTM02 20241
• year: 2024
• type: H2 - Master's Degree (Two Years)
• subject: Technology and Engineering
• keywords: Keywords: crickets, protein bar, sensory study, sustainable, consumer acceptance, Chaat Masala, Essential amino acids, Indian Spice Blend, Food Engineering, Nutrition and Food Chemistry
• language: English
• id: 9158714
• date added to LUP: 2024-06-11 10:15:39
• date last changed: 2024-06-11 10:15:39