{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,26]],"date-time":"2026-02-26T08:58:24Z","timestamp":1772096304870,"version":"3.50.1"},"reference-count":120,"publisher":"Walter de Gruyter GmbH","issue":"17","license":[{"start":{"date-parts":[[2025,2,27]],"date-time":"2025-02-27T00:00:00Z","timestamp":1740614400000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J. Insects Food Feed"],"published-print":{"date-parts":[[2025,2,27]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    One of the critical factors in increasing consumer acceptance of edible insects is the development of appropriate products that lead to satisfactory sensory experiences. This way, the negative associations with entomophagy can be hampered, and developed products can be more successfully integrated into consumers\u2019 diets. This research aimed to integrate consumers into the food product development process, achieving crispbread formulations with increased acceptance and liking. Crispbread was developed with different formulations and sensory profiles, incorporating house cricket\n                    <jats:italic>Acheta domesticus<\/jats:italic>\n                    or yellow mealworm\n                    <jats:italic>Tenebrio molitor<\/jats:italic>\n                    . Two panels of 50 and 100 untrained consumers evaluated the crispbreads incorporating\n                    <jats:italic>A. domesticus<\/jats:italic>\n                    and\n                    <jats:italic>T. molitor<\/jats:italic>\n                    , respectively. The panels rated overall liking (9-point hedonic scale) and profiled the crispbreads using a Check-All-That-Apply ballot. Regardless of insect species and formulation, all the samples were accepted by consumers with hedonic scores above 5.5. Significant differences were observed between formulations for both insect species, with the chives-based crispbread having the highest liking scores and the incorporation of fennel seeds leading to the lowest liking scores. It was also possible to observe an effect of species, as crispbreads incorporating\n                    <jats:italic>A. domesticus<\/jats:italic>\n                    presented lower hedonic scores and higher association with negative attributes related to odour\/flavour (\u2018Earthy\u2019, \u2018Pet Food\u2019, \u2018Bitter) and texture (\u2018Floury\u2019). The results from this study highlight the importance of assessing consumers\u2019 opinions while developing insect-based food products, demonstrating that Portuguese consumers present higher liking scores of products incorporating\n                    <jats:italic>T. molitor<\/jats:italic>\n                    and chives.\n                  <\/jats:p>","DOI":"10.1163\/23524588-00001225","type":"journal-article","created":{"date-parts":[[2025,7,10]],"date-time":"2025-07-10T07:09:29Z","timestamp":1752131369000},"page":"89-103","source":"Crossref","is-referenced-by-count":2,"title":["Improving formulation of innovative edible insect-based crispbread containing Tenebrio molitor or Acheta domesticus through sensory profiling and liking"],"prefix":"10.1163","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4420-5385","authenticated-orcid":true,"given":"C.","family":"Rocha","sequence":"first","affiliation":[{"name":"GreenUPorto\u00a0\u2013 Sustainable Agrifood Production Research Centre\/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, Campus de Vaira\u0303o, Rua da Agra\u0301ria 747, 4485-646 Vila do Conde, Portugal"},{"name":"Sense Test, Lda, Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2106-7979","authenticated-orcid":true,"given":"J.C.","family":"Ribeiro","sequence":"additional","affiliation":[{"name":"GreenUPorto\u00a0\u2013 Sustainable Agrifood Production Research Centre\/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, Campus de Vaira\u0303o, Rua da Agra\u0301ria 747, 4485-646 Vila do Conde, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6321-6832","authenticated-orcid":true,"given":"B.","family":"Barbosa","sequence":"additional","affiliation":[{"name":"GreenUPorto\u00a0\u2013 Sustainable Agrifood Production Research Centre\/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, Campus de Vaira\u0303o, Rua da Agra\u0301ria 747, 4485-646 Vila do Conde, Portugal"},{"name":"Sense Test, Lda, Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4783-4489","authenticated-orcid":true,"given":"R.C.","family":"Lima","sequence":"additional","affiliation":[{"name":"Sense Test, Lda, Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4095-6181","authenticated-orcid":true,"given":"A.","family":"Osimani","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universita\u0300 Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8898-2886","authenticated-orcid":true,"given":"L.","family":"Aquilanti","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universita\u0300 Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy"}]},{"given":"C.","family":"Cesaro","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universita\u0300 Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6443-8229","authenticated-orcid":true,"given":"A.I.A.","family":"Costa","sequence":"additional","affiliation":[{"name":"Cato\u0301lica-Lisbon School of Business & Economics, Universidade Cato\u0301lica Portuguesa, Palma de Cima, 1649-023 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9733-9523","authenticated-orcid":true,"given":"N.","family":"Roos","sequence":"additional","affiliation":[{"name":"Department of Nutrition, Exercise and Sports, University of Copenhagen, N\u00f8rre Alle 51, 2200 K\u00f8benhavn N, Denmark"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4590-7533","authenticated-orcid":true,"given":"L.M.","family":"Cunha","sequence":"additional","affiliation":[{"name":"GreenUPorto\u00a0\u2013 Sustainable Agrifood Production Research Centre\/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, Campus de Vaira\u0303o, Rua da Agra\u0301ria 747, 4485-646 Vila do Conde, Portugal"}]}],"member":"374","reference":[{"key":"R000001","series-title":"Journal of Asia-Pacific Entomology","first-page":"234","article-title":"Silkworm pupae (Bombyx mori) and locusts as alternative protein sources for high-energy biscuits","volume":"23","author":"Akande, A.O.","unstructured":"Akande, A.O., Jolayemi, O.S., Adelugba, V.A. and Akande, S.T., 2020. 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Application of the Food Choice Questionnaire across cultures: systematic review of cross-cultural and single country studies. Food Quality and Preference 64: 21-36. https:\/\/doi.org\/10.1016\/j.foodqual.2017.10.007"},{"key":"R000018","series-title":"Sensory evaluation and consumer acceptance of new food products: principles and applications","first-page":"86","article-title":"Rapid Sensory Profiling Methods for Research and Industrial Applications","author":"Cunha, L.M.","unstructured":"Cunha, L.M., Lima, R.C., Ribeiro, J.C. and Rocha, C., 2024. Rapid Sensory Profiling Methods for Research and Industrial Applications. In: Costa, A.I., Monteiro, M.J.P. and Lamy, E. (eds.) Sensory evaluation and consumer acceptance of new food products: principles and applications. 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