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- Ohno Masahiro
Ohno Masahiro
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Academic Archives of Yamaguchi Prefectural University:Bulletin of the Faculty of Nursing and Nutrition Volume 16
pp. 19 - 32
published_at 2023-03-31
The utilization of edible insects is one of the countermeasures against the global population explosion, food crisis, and environmental problems. However, the peculiar flavor of insect foodstuffs is a major obstacle to the widespread use of insect foods. Therefore, in order to reduce the adverse effects of insect foodstuffs on taste and smell, we prepared croissants with the addition of Gryllus bimaculatus powder or Locusta genus powder. These croissants could be further improved in terms of palatability by using secondary ingredients. Furthermore, with the aim of clarifying the characteristics of the flavor components of the insect ingredients, we analyzed the odor components and taste intensity, and were able to infer the factors that reduced the palatability of Locusta genus powder.
Creators :
Ohno Masahiro
MATSUTANI Yumi
OKA Marin
Academic Archives of Yamaguchi Prefectural University Volume 15
pp. 25 - 34
published_at 2022-03-31
The utilization of edible insects is one of the strategies against the global population explosion, food crisis and environmental problems. However, insect foods often have a distinct flavor, and it constricts the generalization of insect foods. Therefore an analysis was conducted with the aim of clarifying the palatable characteristics of insect foodstuffs. When the taste and smell of locust and cricket powders were examined, the characteristics differed depending on the type of insect. Furthermore, we tried to enhance the palatability by adding a certain flavor when making a cookie using insect powder. As a result, it was possible to enhance the palatability evaluation of cookies by adding various flavors.
Creators :
Ohno Masahiro
Ikemi Ayaka
Inoue Mika
山口県立大学学術情報 Volume 14
pp. 25 - 29
published_at 2021-03-31
山口県立大学学術情報 Volume 13
pp. 23 - 28
published_at 2020-03-31
山口県立大学学術情報 Volume 10
pp. 19 - 27
published_at 2017-02-28