コンテンツメニュー

OHNO Masahiro


Improvement of Palatability for the Foodstuff Made from Insects

Academic Archives of Yamaguchi Prefectural University Volume 15 Page 25-34
published_at 2022-03-31
03.nursing_OHNO.pdf
[fulltext] 2.52 MB
Title
昆虫食材の嗜好性改善に関する研究
Improvement of Palatability for the Foodstuff Made from Insects
Abstract
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
Creators Ikemi Ayaka
Creators Inoue Mika
Source Identifiers
Creator Keywords
昆虫 バッタ コオロギ におい insect locust cricket taste smell
Resource Type departmental bulletin paper
Date Issued 2022-03-31
File Version Version of Record
Access Rights open access
Relations
[ISSN]2189-4825