Cricket Seitan : Development and Exploration of Textural Attributes and Sensory Analysis of Cricket-based Protein Alternatives.
This master’s thesis explored how the incorporation of cricket flour into a seitan-based product affected the physical properties and sensory attributes, including taste, texture, smelll and appearance, based on consumer sentiment. The project aimed to develop a high protein, “Entomo-vegan” base-product in collaboration with the food company Eat:em, using crickets as a sustainable protein source.