Çekirge Unu Katkılı Kahvenin Duyusal Özelliklerinin Belirlenmesi (Determination of Sensory Properties of Coffee with Grasshopper Flour Additive)

Mustafa YILMAZ; Merve ONUR; Aybüke Elif CEYHUN SEZGİN

doi:10.63556/jotags.2026.1797

Authors

Mustafa YILMAZ
Merve ONUR
Aybüke Elif CEYHUN SEZGİN

DOI:

https://doi.org/10.63556/jotags.2026.1797

Keywords:

Grasshopper meal, Coffee, Functional product, Alternative protein, Sensory analysis

Abstract

This study investigates the sensory properties and consumer perception of Americano coffee enriched with locust (Locusta migratoria) flour, an edible insect known for its high protein content and low fat. Different concentrations of locust flour (1, 1.5, 2, and 3 g) were mixed with 7 g of espresso and evaluated by trained sensory panelists. Data were analyzed using Excel and SPSS 21.0 software. The optimal concentration of the enriched coffees was determined using the Duncan test, while the statistical significance of sensory differences between the selected optimal formulation (2 g locust flour) and the control sample (without flour) was assessed using the Mann-Whitney U test. The study findings indicate statistically significant differences in texture, softness/hardness, coffee aroma, and suitability for food culture. Coffee enriched with grasshopper flour (2 g added) received higher ratings in terms of mouthfeel and softness parameters; in contrast, the unadulterated control sample received higher scores in terms of hardness and homogeneity characteristics.

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