Title : Development of functional puree-type foods enriched with cricket flour: A sensory evaluation in older adults
Abstract:
Aging involves physiological changes that hinder the absorption and utilization of nutrients. Many older adults do not reach the minimum intake of 1,500 kcal per day, which increases the risk of nutritional deficiencies. Therefore, there is a need for foods that are easy to consume, highly nutritious, and sensorially acceptable. Old age is characterized by physiological changes that affect nutrition. Nutrients such as proteins, fiber, omega fatty acids, vitamins A, C, D, B12, and minerals (calcium, iron, potassium) are essential during this stage. Cricket flour is an emerging ingredient in the design of functional foods due to its high nutritional content. The aim of the present study was to design functional purée-type foods for older adults, tailored to their nutritional and sensory needs. Three formulations labeled as control, M1, M2, and M3 were evaluated; the variables analyzed were the concentration of insect flour and the proportion of vegetable or fruit. A sensory evaluation was carried out with 150 untrained panelists, aged between 60 and 70 years. Using a 7-point hedonic scale, the attributes of odor, flavor, color, texture, and overall acceptability were assessed. The sensory test results were analyzed and interpreted using one-way ANOVA and Tukey’s test. The results showed that the formulation composed of 32% insect flour, 40% vegetable or fruit, and 10% vitamins and minerals was the most accepted by the untrained judges, demonstrating a preference for the developed supplement with high nutritional value, which encourages its potential inclusion as part of a healthy food offer for older adults. The development of functional purée-type foods can be a viable strategy to improve nutrition in the elderly. Cricket flour contributes nutritional value, although it tends to limit olfactory acceptability. Fortified oats prove to be an excellent base in terms of both nutritional and sensory qualities.
