School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Standard

School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response. / Chow, Ching-Yue; Riantiningtyas, Reisya Rizki; Sørensen, Helle; Frøst, Michael Bom.

I: Food Quality and Preference, Bind 87, 104027, 2021.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Chow, C-Y, Riantiningtyas, RR, Sørensen, H & Frøst, MB 2021, 'School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response', Food Quality and Preference, bind 87, 104027. https://doi.org/10.1016/j.foodqual.2020.104027

APA

Chow, C-Y., Riantiningtyas, R. R., Sørensen, H., & Frøst, M. B. (2021). School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response. Food Quality and Preference, 87, [104027]. https://doi.org/10.1016/j.foodqual.2020.104027

Vancouver

Chow C-Y, Riantiningtyas RR, Sørensen H, Frøst MB. School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response. Food Quality and Preference. 2021;87. 104027. https://doi.org/10.1016/j.foodqual.2020.104027

Author

Chow, Ching-Yue ; Riantiningtyas, Reisya Rizki ; Sørensen, Helle ; Frøst, Michael Bom. / School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response. I: Food Quality and Preference. 2021 ; Bind 87.

Bibtex

@article{b14d175f0b0f401dac69f3ac2d3db82b,
title = "School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response",
abstract = "Edible insects have been promoted as an alternative sustainable source of protein, however many are still unwilling to eat insects due to the perceived disgust and neophobia. In light of the growing demand for alternative protein sources, this study examined edible insects. Tactile stimuli with food have been demonstrated to be an alternative strategy to reduce children's natural neophobic reactions. The present study aims to examine the potential of tactile interactions in the form of a cooking activity to introduce edible insects to children. To this purpose, two types of insects (grasshopper and mealworm) were incorporated into a traditional Danish snack (oatmeal balls). Children (n = 148) tasted and evaluated the food that was either self-prepared or other-prepared. Tasting order and type of insect had significant effects on the hedonic response. The insect oatmeal balls were rated higher in the first tasting compared to the second. The mealworm version of the oatmeal balls received higher hedonic ratings than the grasshopper version. This we propose, is caused by different degrees of ‘animalness’ of the two insects. The cooking activity did not have a significant effect on children's hedonic response to the insect oatmeal balls.",
keywords = "Children, Cooking, Hedonic response, Insect eating, Tactile interaction",
author = "Ching-Yue Chow and Riantiningtyas, {Reisya Rizki} and Helle S{\o}rensen and Fr{\o}st, {Michael Bom}",
year = "2021",
doi = "10.1016/j.foodqual.2020.104027",
language = "English",
volume = "87",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response

AU - Chow, Ching-Yue

AU - Riantiningtyas, Reisya Rizki

AU - Sørensen, Helle

AU - Frøst, Michael Bom

PY - 2021

Y1 - 2021

N2 - Edible insects have been promoted as an alternative sustainable source of protein, however many are still unwilling to eat insects due to the perceived disgust and neophobia. In light of the growing demand for alternative protein sources, this study examined edible insects. Tactile stimuli with food have been demonstrated to be an alternative strategy to reduce children's natural neophobic reactions. The present study aims to examine the potential of tactile interactions in the form of a cooking activity to introduce edible insects to children. To this purpose, two types of insects (grasshopper and mealworm) were incorporated into a traditional Danish snack (oatmeal balls). Children (n = 148) tasted and evaluated the food that was either self-prepared or other-prepared. Tasting order and type of insect had significant effects on the hedonic response. The insect oatmeal balls were rated higher in the first tasting compared to the second. The mealworm version of the oatmeal balls received higher hedonic ratings than the grasshopper version. This we propose, is caused by different degrees of ‘animalness’ of the two insects. The cooking activity did not have a significant effect on children's hedonic response to the insect oatmeal balls.

AB - Edible insects have been promoted as an alternative sustainable source of protein, however many are still unwilling to eat insects due to the perceived disgust and neophobia. In light of the growing demand for alternative protein sources, this study examined edible insects. Tactile stimuli with food have been demonstrated to be an alternative strategy to reduce children's natural neophobic reactions. The present study aims to examine the potential of tactile interactions in the form of a cooking activity to introduce edible insects to children. To this purpose, two types of insects (grasshopper and mealworm) were incorporated into a traditional Danish snack (oatmeal balls). Children (n = 148) tasted and evaluated the food that was either self-prepared or other-prepared. Tasting order and type of insect had significant effects on the hedonic response. The insect oatmeal balls were rated higher in the first tasting compared to the second. The mealworm version of the oatmeal balls received higher hedonic ratings than the grasshopper version. This we propose, is caused by different degrees of ‘animalness’ of the two insects. The cooking activity did not have a significant effect on children's hedonic response to the insect oatmeal balls.

KW - Children

KW - Cooking

KW - Hedonic response

KW - Insect eating

KW - Tactile interaction

U2 - 10.1016/j.foodqual.2020.104027

DO - 10.1016/j.foodqual.2020.104027

M3 - Journal article

AN - SCOPUS:85089214568

VL - 87

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

M1 - 104027

ER -

ID: 247209585