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BIBTEX RIS

Newbie consumers try pizzas in which bacon is replaced by Tenebrio molitor L. larvae: Not as healthy as expected and not as terrible as they thought

2022; Elsevier BV; Volume: 29; Linguagem: Inglês

10.1016/j.ijgfs.2022.100553

1878-4518

Sonia Ventanas, Alberto González‐Mohíno, Lary Souza Olegário, Mario Estévez,

Neurobiology and Insect Physiology Research

The aim of this work was to evaluate consumers' liking, expectations and emotional responses to pizzas elaborated with edible dehydrated Tenebrio molitor L. (TM) larvae as replacer of bacon as a source of animal protein. Three types of pizza were prepared depending on the topping: bacon (BCP), intact TM (ITP) and minced TM (MTP). Pizzas and toppings were also analyzed for chemical composition. Compared to BCP, those elaborated with TM had similar concentrations of fat, NaCl and nitrates, a similar fatty acid composition, and higher cholesterol content. Upon visual assessment, TM increased consumers' expectation on nutritional quality of pizzas compared to those made with bacon. Conversely, BCP received higher scores for expected sensory quality and willingness to consume. Consumers' expectation of liking and willingness to purchase remained unchanged after tasting BCP. After tasting TM pizzas, liking increased as compared to the initial expectation. TM pizzas were associated with both positive and negative emotions, appearing fewer negative terms after tasting the samples. TM larvae may be a substitute to meat as a protein source in certain food products although consumers' expectation of TM as a more nutritious or healthier alternative has no basis. Therefore, marketing strategies aimed to promote edible insects may emphasize some of the positive emotions (i.e. adventurous) evoked on potential consumers.