Publication Type

Journal Article

Journal Name

Food Quality and Preference

Publication Date

12-1-2024

Abstract

Due to their nutritional value, insects are increasingly proposed as alternative food sources to address nutritional deficiencies. To better understand their potential for young children, this study aims to compare four insect-based instant porridges (termites and grasshoppers) and a standard ’control’ instant porridge to examine how information about the health benefits and composition of the insect-based porridges impacts sensory perceptions and evoked emotions. A between-subjects design was set up using 337 mothers with children aged 6–23 months in western Kenya, randomly assigned to a control and informed condition. This study found that information had a negative significant effect on the liking of flavour and mouthfeel of insect-based instant porridges, but no significant effect on overall liking and the liking of the aroma. However, information had a positive significant effect on participants appreciation of sensory attributes such as adhesiveness, nutty mouthfeel and thickness of insect-based instant porridges. Regarding the effect of information on sensory evaluation, differences were reported depending on the type of porridge. Those informed mainly criticised the fishy aroma and fishy flavour in the porridges. In addition, the provision of information had a limited, albeit negative, influence on the emotions evoked by some types of instant porridge. The participants associated positive emotions with the porridges after tasting but the intensity of several positive emotions was lower in the informed group.

Keywords

Acceptance, Information, Insect-based foods, Porridge, Sensory evaluation, WEIRD

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