EVALUATION, IN A SENSORY PANEL, OF A CEREAL BAR ENRICHED WITH ATTA SEXDENS (LINNAEUS, 1758)
Authors: Conti Ana Beatriz , Siqueroli Ana Carolina , Teixeira Ana Lídia Pires , Batista Cristiel Elisa Silva , Teixeira Daiane de Oliveira , Alexandre Eduarda Moro , Campos Gabrielly Quito , Aveiro Giana Maria Silva , Roque Isabella Pereira , Vieira Juliana Cassaro , de Carvalho Lara Quintiliano , Minholi Maria Carolina de Souza , Pelli Pedro Machado , Macedo Ramon Marques , Lima Stefany Leticia Coutinho , Silva Taina Ribeiro , Pires Thiago Humberto da Silva , de Jesus Wanessa Eduarda Ribeiro , Pelli Afonso 
Published: October 2024

Insects represent the most species-rich group of living beings. They participate in the functioning of ecosystems, providing essential services to our well-being, such as pollination, production of products such as silk and honey, and being a direct source of food. Entomophagy is the term used to describe the use of insects in the human diet. This resource is fully realized because insect farming requires few resources, generates few impacts, and has a low cost/benefit ratio, thus contributing to food security. Cereal bars containing or not containing insects were used to evaluate the possibility of including this item in the menu. The species used in cereal bars was the leafcutter ant Atta sexdens (Linnaeus, 1758). The experiments involved 120 participants. Evaluations were made in five categories: Aroma, Flavor, Texture, Overall Impression, and Purchase Intention. The three sensory panels included recipes A and B. Sometimes, discrepancies were observed between the two recipes, particularly regarding “Purchase Intention,” even though the recipes were the same. Recipe 3B was the only one with the presence of parts of insects of the species Atta sexdens(Linnaeus, 1758). Apparently, the participants perceived the presence of insects, since parts of them were added in a significant proportion. The chi-square test was performed to analyze the data between the parameters in each experiment. Despite the differences observed, they were not significant for experiments 1 and 2. For experiment 3, the only one in which insects were actually added, the test was statistically significant at the 5% level, for “Taste”; “Texture”; “Overall Impression” and “Purchase Intention”. The results provide valuable insights into how cultural factors affect the evaluation of new foods and highlight important methodological considerations in conducting experiments of this type. The central finding was the strong influence of the suggestion on the sensory acceptance of the participants. This highlights the importance of cultural beliefs and expectations in the formation of food preferences. In contrast, those who were open to the idea of ​​consuming insects were more receptive and, in some cases, reported positive acceptance, suggesting that familiarity and a favorable predisposition can diminish the negative impact of the psychological suggestion. However, society has evolved, demands have increased and new values ​​can be instilled in people, such as healthier or more environmentally friendly food. A few decades ago, in Brazil, there were few restaurants that sold oriental food, which contains raw fish. Today, this practice is deeply rooted in our culture. A relevant fact that should be pointed out is the lack of reports of diseases transmitted by insects used in human food, unlike what happens with vertebrate meat, which, when prepared without cooking, can often transmit etiological agents of various diseases.