“Would you like to cook an insect-based muffin at home?” – Exploring the association between food preparation, attitudes towards entomophagy and sensory liking
Loïc Detilleux, Arno Faivre, Thomas Dogot, Dorothée Goffin, Gaetan Richard, Frédéric Francis, Rudy Caparros MegidoPurpose
This study explored how preparing insect-based foods at home influences attitudes toward entomophagy and sensory evaluation, filling a gap, as most Western research involves tasting sessions with foods prepared by others.
Design/methodology/approach
A total of 172 respondents from Belgium participated in this study. Participants had previously indicated that they accepted the consumption of edible insects and voluntarily agreed to participate in either a tasting activity or a cooking and tasting activity. Participants either prepared an insect-based muffin themselves or received a ready-to-eat muffin prepared by a third party.
Findings
No significant changes in attitudes were observed following either activity, although the high baseline acceptance limited the potential for further improvement. Nonetheless, those who prepared the insect-based muffin rated it higher on most sensory attributes compared to non-preparers. This finding is consistent with the previously described “I cooked it myself” effect, although the present study cannot establish that cooking itself caused the observed difference. Further research using direct measures of potential psychological mechanisms is therefore needed.
Originality/value
This study provides exploratory evidence on the association between personal preparation of an insect-based food and sensory evaluation in a home-based setting. It extends previous research on self-preparation and food appreciation to the context of edible insects.