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Volume 10
Issue 7
10.3390/foods10071480
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Article

Effect of Informed Conditions on Sensory Expectations and Actual Perceptions: A Case of Chocolate Brownies Containing Edible-Cricket Protein

by
Cristhiam E. Gurdian
1,
Damir D. Torrico
2,
Bin Li
3,
Georgianna Tuuri
1 and
Witoon Prinyawiwatkul
1,*
1
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
2
Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
3
Department of Experimental Statistics, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Jean-Xavier Guinard
Foods 2021, 10(7), 1480; https://doi.org/10.3390/foods10071480
Received: 20 May 2021 / Revised: 14 June 2021 / Accepted: 21 June 2021 / Published: 25 June 2021
(This article belongs to the Section Sensory and Consumer Sciences)
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Abstract

Currently, many consumers are reluctant to consume edible-cricket protein (ECP). Chocolate brownie (CB) formulations without (WO) and with (W) 6%w/w ECP (CBWO and CBW, respectively) were presented under two informed conditions: formulated without ECP (ECP−) and formulated with ECP+benefits (ECP+). CBWO− (CBWO presented with the “ECP−” claim), CBWO+ (CBWO presented with the “ECP+” claim), CBW− (CBW presented with the “ECP−” claim), and CBW+ (CBW presented with the “ECP+” claim) were evaluated by 210 consumers for expected and actual attribute liking, and after-tasting consumption and purchase intent. Multi-way ANOVA, principal component analysis, and agglomerative clustering examined liking. Cochran-Q tests compared actual-liking profiles, purchase and consumption intent. Before tasting, CBW− obtained the lowest appearance liking, flavor liking was higher for ECP− than for ECP+ for either formulation, and ECP+ decreased aroma and overall liking only for CBWO. After tasting, CBWO had higher liking than CBW (except for aroma) for either informed condition. Regardless of the formulation, ECP− and ECP+ had similar actual liking. Nevertheless, ECP+ prevented negative disconfirmation for both formulations while ECP− decreased texture liking (for CBWO) and all liking (for CBW) upon tasting. Females’ consumption intent was higher for CBWO regardless of the informed condition, but CBW+ achieved a similar purchase intent to CBWO− for both genders. View Full-Text
Keywords: alternative insect protein; cognitive cue; consumer behavior; entomophagy; insect consumption alternative insect protein; cognitive cue; consumer behavior; entomophagy; insect consumption
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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MDPI and ACS Style

Gurdian, C.E.; Torrico, D.D.; Li, B.; Tuuri, G.; Prinyawiwatkul, W. Effect of Informed Conditions on Sensory Expectations and Actual Perceptions: A Case of Chocolate Brownies Containing Edible-Cricket Protein. Foods 2021, 10, 1480. https://doi.org/10.3390/foods10071480

AMA Style

Gurdian CE, Torrico DD, Li B, Tuuri G, Prinyawiwatkul W. Effect of Informed Conditions on Sensory Expectations and Actual Perceptions: A Case of Chocolate Brownies Containing Edible-Cricket Protein. Foods. 2021; 10(7):1480. https://doi.org/10.3390/foods10071480

Chicago/Turabian Style

Gurdian, Cristhiam E., Damir D. Torrico, Bin Li, Georgianna Tuuri, and Witoon Prinyawiwatkul. 2021. "Effect of Informed Conditions on Sensory Expectations and Actual Perceptions: A Case of Chocolate Brownies Containing Edible-Cricket Protein" Foods 10, no. 7: 1480. https://doi.org/10.3390/foods10071480

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