<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212025000100031</article-id>
<article-id pub-id-type="doi">10.15517/psrdm251</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Influence of cricket powder content and placebo effect on consumers&#8217; acceptance of sweet biscuits]]></article-title>
<article-title xml:lang="es"><![CDATA[Influencia del contenido de polvo de grillo y efecto placebo en la aceptación de galletas dulces por parte de los consumidores]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cabagnols]]></surname>
<given-names><![CDATA[Solène]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Acosta-Montoya]]></surname>
<given-names><![CDATA[Óscar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fallas-Rodríguez]]></surname>
<given-names><![CDATA[Pilar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Université de Montpellier École Polytechnique Universitaire ]]></institution>
<addr-line><![CDATA[ Montpellier]]></addr-line>
<country>France</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<volume>36</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212025000100031&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212025000100031&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212025000100031&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction.  Insect-based foods represent an emerging alternative to conventional food products. Insect powders are an important protein source with reduced ecological impact, though its incorporation into foods should consider effects on sensory properties and nutritional profiles. Objective. To assess consumer acceptance of sweet biscuits with cricket powder in Costa Rica, and evaluate the nutritional profiles of the products developed. Materials and methods. The study was conducted at the Universidad de Costa Rica, San José, Costa Rica in 2023. Sweet biscuits containing varying proportions of cricket powder (0.0, 12.5, and 26.0 %) were manufactured to evaluate both placebo effect and effect of cricket powder content influence on consumer acceptance, using two distinct panel groups. Demographic information, attitudes towards entomophagy, and perceived importance of protein consumption were collected via questionnaire. Proximate analysis and detailed fatty acid composition were performed on the three tested formulations with cricket powder. Results. Study populations demonstrated positive attitude towards insect consumption. The overall acceptance of the &#8220;No cricket&#8221; sample was significantly lower compared to both &#8220;Cricket&#8221; and &#8220;Commercial&#8221; samples. Biscuits containing 12.5% cricket powered achieved significantly higher overall sensory acceptance compared to the &#8220;26.0 % cricket powder&#8221; sample and showed no significant difference from the &#8220;Commercial&#8221; sample. Consumer segmentation was accomplished through Agglomerative Hierarchical Clustering. Primary nutritional differences between samples were observed in crude fat and specific fatty acids contents. Conclusions. Results indicate high consumer acceptance of sweet biscuits with cricket powder in Costa Rica. Nutritional analysis revealed progressive increases in crude fat and specific fatty acids contents corresponding to increased cricket powder incorporation.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción.  Los alimentos con insectos son una alternativa a los alimentos tradicionales. Los polvos de insectos son una fuente importante de proteína con un menor impacto ecológico, pero su inclusión en los alimentos debe considerar efectos sensoriales y nutricionales. Objetivo. Evaluar la aceptación de galletas dulces con polvo de grillo en Costa Rica y sus perfiles nutricionales. Materiales y métodos. El estudio se desarrolló en la Universidad de Costa Rica, San José, Costa Rica, en 2023. Galletas dulces con diferentes contenidos de polvo de grillo (0,0, 12,5 y 26,0 %) se produjeron para valorar el efecto placebo y el contenido de polvo de grillo en la aceptación, empleando dos grupos de panelistas. Se recolectó mediante un cuestionario información demográfica, actitudes hacia el consumo de insectos y la importancia percibida del consumo de proteína. Se determinó la composición proximal y detallada de ácidos grasos en las tres formulaciones con polvo de grillo evaluadas. Resultados. Las poblaciones analizadas mostraron una aparente actitud positiva hacia el consumo de insectos. La aceptación general de la muestra &#8220;Sin grillo&#8221; fue significativamente menor que la de las muestras &#8220;Con grillo&#8221; y &#8220;Comercial&#8221;. El agrado sensorial general de la muestra &#8220;12,5 % polvo de grillo&#8221; fue significativamente mayor que el de la muestra &#8220;26,0 % polvo de grillo&#8221; y no fue significativamente diferente del de la muestra &#8220;Comercial&#8221;. Se identificaron segmentos de consumidores a través de la Agrupación Jerárquica Aglomerativa. Las principales diferencias significativas entre muestras en el análisis nutricional correspondieron a los contenidos de grasa cruda y ácidos grasos específicos. Conclusiones. Existe una aparente alta aceptación de galletas dulces con polvo de grillo en Costa Rica. La valoración de los perfiles nutricionales reveló diferencias en los contenidos de grasa cruda y ácidos grasos en las formulaciones evaluadas, los cuales aumentaron conforme se incrementó el nivel de polvo de grillo en las formulaciones.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[entomophagy]]></kwd>
<kwd lng="en"><![CDATA[product development]]></kwd>
<kwd lng="en"><![CDATA[sensory properties]]></kwd>
<kwd lng="en"><![CDATA[protein content]]></kwd>
<kwd lng="es"><![CDATA[entomofagia]]></kwd>
<kwd lng="es"><![CDATA[desarrollo de producto]]></kwd>
<kwd lng="es"><![CDATA[propiedades sensoriales]]></kwd>
<kwd lng="es"><![CDATA[contenido proteico]]></kwd>
</kwd-group>
</article-meta>
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