Sensory propertıes of chocolate fılled wıth grasshopper flour as a sustaınable food and ıts effect on consumer behavıour

Abstract Chocolate is a delicious food that is widely consumed today. However, when consumed excessively by both adults and children, it poses a health risk due to its high sugar content. Protein-rich functional foods are created by adding insects, which are sustainable food sources. For this purpose, the protein ratio was increased by adding grasshopper flour (0–14%) to the chocolate ganache. The sensory properties and physicochemistry of the chocolates tried by 50 panelists, as well as their purchasing tendency, were determined. It was determined that the control group products were statistically brighter, redder, and yellower than the insect-flour-filled products (before and after storage). The color change was also perceived by the panelists, who preferred the control products. Generally, although the penetration of insect-filled dark chocolates increased compared with the control, it was concluded that insect-filled chocolates were more liked by the males. It has been determined that panelists’ appreciation and purchasing status will increase for the new product after storage ( ). It is thought that this study will form the basis for further research regarding insect nutrition and sustainable food practices, which is a new trend globally.