OHNO Masahiro

This study revealed that when edible flowers are used in baked confectionery, the amount of functional ingredients changes. The amount of polyphenols was higher in the rose family, Rosaceae, and was also found to be higher in red petals than in non-red petals. Anthocyanin content was higher in red petals than in non-red petals. The content of functional ingredients varies depending on the type and color of the edible flower, and it is thought that the content is particularly greatly influenced by whether the petals are red or non-red. Key words：edible flower, polyphenol, anthocyanin

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.

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.