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A Study Design of Quantitative Analy...

Vu, Quyen.

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A Study Design of Quantitative Analysis on Consumer Acceptability, Snacking Behavior, and Willingness to Adopt Snacks Formulated with Cricket (Acheta domesticus) Protein.

Record Type:	Electronic resources : Monograph/item
Title/Author:	A Study Design of Quantitative Analysis on Consumer Acceptability, Snacking Behavior, and Willingness to Adopt Snacks Formulated with Cricket (Acheta domesticus) Protein./
Author:	Vu, Quyen.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2018,
Description:	60 p.
Notes:	Source: Masters Abstracts International, Volume: 80-10.
Contained By:	Masters Abstracts International80-10.
Subject:	Food Science. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10977757
ISBN:	9781392073728

A Study Design of Quantitative Analysis on Consumer Acceptability, Snacking Behavior, and Willingness to Adopt Snacks Formulated with Cricket (Acheta domesticus) Protein.
Vu, Quyen.

A Study Design of Quantitative Analysis on Consumer Acceptability, Snacking Behavior, and Willingness to Adopt Snacks Formulated with Cricket (Acheta domesticus) Protein. - Ann Arbor : ProQuest Dissertations & Theses, 2018 - 60 p.

Source: Masters Abstracts International, Volume: 80-10.

Thesis (M.S.)--California State University, Long Beach, 2018.

This item must not be sold to any third party vendors.

The purpose of this project was to develop an experiment aimed at investigating the acceptability and willingness for consumers to adopt snacks formulated with cricket protein. As chips are commonly well-liked snacks, a commercialized chip product containing cricket protein would be used for the sensory evaluations. Three sensory evaluation tools were created to evaluate the perceptions of the participants: A 9-point hedonic scale test, paired-comparison test, and a Food Action Rating Scale test. A review of literature is included which demonstrates the history of entomophagy and the benefits associated with cricket protein consumption. Furthermore, the researcher provides current food trends of cricket protein. Overall, through extensive research, this project suggests that incorporating cricket protein into commonly well-liked snacks is uncommonly practiced; however, through increasing awareness of its benefits and with more food companies featuring cricket protein in products, perhaps in the near future eating bugs will be more common in Western society.

ISBN: 9781392073728Subjects--Topical Terms:

890841
Food Science.
Subjects--Index Terms:

Cricket

A Study Design of Quantitative Analysis on Consumer Acceptability, Snacking Behavior, and Willingness to Adopt Snacks Formulated with Cricket (Acheta domesticus) Protein.
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520 $a The purpose of this project was to develop an experiment aimed at investigating the acceptability and willingness for consumers to adopt snacks formulated with cricket protein. As chips are commonly well-liked snacks, a commercialized chip product containing cricket protein would be used for the sensory evaluations. Three sensory evaluation tools were created to evaluate the perceptions of the participants: A 9-point hedonic scale test, paired-comparison test, and a Food Action Rating Scale test. A review of literature is included which demonstrates the history of entomophagy and the benefits associated with cricket protein consumption. Furthermore, the researcher provides current food trends of cricket protein. Overall, through extensive research, this project suggests that incorporating cricket protein into commonly well-liked snacks is uncommonly practiced; however, through increasing awareness of its benefits and with more food companies featuring cricket protein in products, perhaps in the near future eating bugs will be more common in Western society.
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