What is it about?
Edible insects are part of the ancient diet and this present review gives a glimpse of edible insect processing techniques and edible insect-enriched food products. The different drying methodologies with various advantages and disadvantages over the food functional properties and the effect of enrichment on the consumer organoleptic properties are the key factors of discussion.
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Why is it important?
Our review discusses the effect of various processing technologies on the functional and nutritional properties of edible insects. The sensory properties of edible insect-enriched food products provide an insight into the future planning and products of the products. Thus, educating people regarding the benefits of edible insects can open a new avenue in food science.
Perspectives
I hope this review gives a clear idea about the processing and perception of edible insect-enriched food products. The increasing population is solely dependent on few food sources, so, edible insects can be excellent non-conventional protein sources. Knowledge about consumer perception and preferences can contribute to the expanding edible insect market.
Miss Anusha Siddaraju
Central Food Technological Research Institute, Mysuru
Read the Original
This page is a summary of: Edible insects as innovative ingredients: processing technologies and insect incorporated foods, Journal of Insects as Food and Feed, March 2023, Wageningen Academic Publishers,
DOI: 10.3920/jiff2022.0026.
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