Loading...
Publication
Desenvolvimento de uma bolacha com incorporação de farinha de inseto comestível: avaliação da aceitabilidade global e da resposta emocional por crianças em contexto escolar
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 6.8 MB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
Os insetos edíveis são um importante contributo para uma alimentação mais sustentável, enquanto fonte proteica que compatibiliza benefícios ambientais e nutricionais, e alternativa à carne tradicional.
O estudo das perceções das crianças relativamente aos insetos edíveis é particularmente relevante na definição de estratégias para aumentar a sua aceitação em países ocidentais.
O objetivo principal deste estudo foi a avaliação da aceitabilidade global e resposta emocional (nível de nojo) a bolachas (doces e salgadas) com incorporação de farinha de insetos edíveis, por crianças portuguesas dos 10-12 anos, e uma barrinha proteica com farinha de inseto, por crianças portuguesas dos 5-7 anos.
Uma amostra de 47 crianças participaram na preparação de 4 receitas de bolachas (2 doces e 2 salgadas) com 4,0% e 8,0% de incorporação de farinha de inseto (espécie Tenebrio molitor) e cenoura de um produtor biológico local.
A aceitabilidade foi avaliada com escalas hedónicas e a resposta emocional através de um boletim CATA (Check-all-that-apply) com 11 emojis. Outros dois questionários foram enviados aos pais para avaliar o comportamento alimentar dos filhos (CEBQ) e os motivos de consumo sustentável/aceitação de insetos edíveis.
As crianças revelaram boa aceitabilidade e respostas emocionais positivas, com menor preferência pela bolacha doce com 8%. Os pais realçaram a importância da sustentabilidade e da dimensão local e sazonal, afirmam estar familiarizados com insetos edíveis, embora 2/3 nunca tenha experimentado, e revelam nojo de insetos (especialmente visíveis), mas não colocam restrições ao consumo pelos filhos, o que poderá indiciar uma perspetiva de futuro com insetos edíveis.
Edible insects are an important contribution to a more sustainable diet, as a protein source that combines environmental and nutritional benefits, and as an alternative to traditional meat. The study of children's perceptions of edible insects is particularly relevant in defining strategies to increase their acceptance in Western countries. The main aim of this study was to assess the overall acceptability and emotional response (level of disgust) regarding cookies (sweet and savory) baked with edible insect flour, by Portuguese children aged 10-12, and regarding a protein bar with insect flour, by Portuguese children aged 5-7. A sample of 47 children participated in the preparation of 4 cookie recipes (2 sweet and 2 savory) with 4,0% and 8,0% incorporation of insect flour (Tenebrio molitor species) and carrots from a local organic producer. Acceptability was assessed using hedonic scales and emotional response through a CATA (Check-all-that-apply) ballot with 11 emojis. Another two questionnaires were sent to parents to assess their children's eating behavior (CEBQ) and the reasons for sustainable consumption/acceptance of edible insects. The children had good acceptability and positive emotional responses, with the lowest preference for the sweet cookie at 8%. Parents stressed the importance of sustainability and the local and seasonal dimension, state they are familiar with edible insects, although 2/3 have never tried them, revealing they are disgusted by insects (especially visible ones), but do not restrict consumption by their children, which may indicate a future with edible insects.
Edible insects are an important contribution to a more sustainable diet, as a protein source that combines environmental and nutritional benefits, and as an alternative to traditional meat. The study of children's perceptions of edible insects is particularly relevant in defining strategies to increase their acceptance in Western countries. The main aim of this study was to assess the overall acceptability and emotional response (level of disgust) regarding cookies (sweet and savory) baked with edible insect flour, by Portuguese children aged 10-12, and regarding a protein bar with insect flour, by Portuguese children aged 5-7. A sample of 47 children participated in the preparation of 4 cookie recipes (2 sweet and 2 savory) with 4,0% and 8,0% incorporation of insect flour (Tenebrio molitor species) and carrots from a local organic producer. Acceptability was assessed using hedonic scales and emotional response through a CATA (Check-all-that-apply) ballot with 11 emojis. Another two questionnaires were sent to parents to assess their children's eating behavior (CEBQ) and the reasons for sustainable consumption/acceptance of edible insects. The children had good acceptability and positive emotional responses, with the lowest preference for the sweet cookie at 8%. Parents stressed the importance of sustainability and the local and seasonal dimension, state they are familiar with edible insects, although 2/3 have never tried them, revealing they are disgusted by insects (especially visible ones), but do not restrict consumption by their children, which may indicate a future with edible insects.
Description
Tese de Mestrado em Ciências do Consumo Alimentar, apresentada à Universidade Aberta
Keywords
Aceitabilidade Nojo Insetos edíveis Crianças Sustentabilidade Acceptability Disgust Edible insects Children Sustainability