The addition of cricket flour into foods has been extensively examined giving its great economic, nutritional, and environmental advantages. Even though entomophagy presents great economic, nutritional, and environmental benefits, there is yet a notable reluctance to insects as foods. Consequently, the use of edible-cricket flour (ECF) in foods is quite challenging. For this reason, the aim of this study was to evaluate the physicochemical and sensory properties of barbecue sauce (BS) as affected by cricket flour. Barbecue sauce formulations without (Control) and with 5% (T1), 10% (T2) & 15% (T3) w/w were evaluated by 100 panelists (color, aroma, texture, flavor, overall liking, and purchase intent) under the following informed condition: without ECF (ECF-) and with ECF + benefits (ECF+). In addition, the pH, brix, viscosity, color (L*, a*, b*, browning index), and texture (firmness & adhesiveness) were analyzed. The crickets were farmed and the ECF was made by, baking, grounding, and drying processes. The addition of ECF into BS did not drive to a significant (P < 0.05) difference in the pH while ECF affected color, brix, texture, and viscosity. When compared to control, the color, aroma, texture, flavor, and overall liking did not differ significantly (P < 0.05) only among samples containing 5% of ECF (T1). Furthermore, purchase intent and overall liking were significantly (P < 0.05) increased with the beneficiary statement only among T1 samples. To sum up, 5% of ECF can be added when improving the nutritional profile of barbecue sauce.
Keywords: Gryllus assimilis, barbecue sauce, cricket flour, physico-chemical, sensory characteristics.