Replacing vegetable oil by insect oil in food products: Effect of deodorization on the sensory evaluation

Abstract

Introducing processed insects in food products is seen as a way to lower the barrier for insect consumption by Western consumers. Prior research indicated that crude insect lipids could partially replace butter in bakery products without influencing consumer’s perception, but a complete substitution remained a challenge due to the presence of off-flavors. This study proposes oil deodorization as a means to reduce insect oil off-flavors and increase insect oil replacement in food products. We compared the effect of deodorization of yellow mealworm (YMW, Tenebrio molitor) oil on the partial and total replacement of vegetable oil in crackers and hummus. In total 253 participants joined the study (127 crackers study, 126 hummus study). Each participant evaluated 5 samples, 100% vegetable oil, 100% crude YMW oil, 100% deodorized YMW oil, 50% vegetable & 50% crude YMW oil and 50% vegetable & 50% deodorized YMW oil. Results showed that deodorized YMW oil could replace vegetable oil in both products without changing the overall food experience, liking and visual appearance in the products. In contrast, using crude YMW oil impacted the overall liking and certain sensory attributes, mostly related to flavor. Moreover, the use of deodorized YMW eliminated visual differences amongst the products. When YMW oil was used in a dispersion-like food, such as hummus, a less firm, more spreadable and less sticky hummus was obtained. Crude YMW oil also reduced hardness in low-moisture solid foods, such as crackers but further studies are necessary to fully understand this effect.