Edible insects, despite their high nutritional value, are widely rejected due to neophobia associated with eating them whole. This study evaluated crispy corn tortillas (tostadas) enriched with cricket flour (CF) and defatted cricket flour (DCF) to increase protein content and acceptability. The tostadas were prepared using CF and DCF as substitutes for corn flour (5–25%). Physicochemical evaluation was conducted using proximal analysis, color measurements, and pH measurements. Sensory evaluation included Check all that apply (CATA); general liking, Just about right (JAR); preference mapping; and penalty analysis. The results showed increases in protein, fat, and ash content, and decreases in moisture and carbohydrates. The samples with cricket flour exhibited b* values similar to the control, an increase in a*, and a decrease in L*. The most notable descriptors for the tostadas with cricket flour were herb flavor, brown color, and granular texture. The treatments containing 5% and 15% CF showed the highest liking scores, whereas the control sample presented the lowest level of acceptance. In this regard, the control sample reduced the overall mean liking score. Therefore, most consumers exhibited preference patterns toward the samples formulated with CF and DCF, which were associated with higher overall acceptability. The penalty analysis indicated that the samples should be saltier and darker. In conclusion, tortillas enriched with cricket flour increase protein content and acceptability, although the formulation could be further improved to enhance overall liking.
Cruz-López et al. (2026) studied this question.