Innovation and development of a new snack based on blue corn and grasshopper

Abstract

Objective: Develop a similar snack to marzipan, with higher nutritional quality by adding protein to provide a healthy consumption alternative.

Design/methodology/approach: A snack made from blue corn flour, grasshopper, agave honey and cocoa was elaborated. The proportions of the aforementioned ingredients were modified in four different formulations. Acceptance tests were conducted with 140 individuals to determine the formulation with the highest degree of approval and laboratory tests were carried out to determine its nutritional quality.

Results: In this research it was possible to develop an innovative nutritional product such as marzipan containing protein, which had a 72% acceptance rate by the participants in the sensorial test. Furthermore, it was managed to use a carbohydrate source from blue corn, which is low on the glycemic index. On the other hand, an attractive packaging design was proposed to capture the consumer's attention, so not only a nutritious snack was developed, but also a marketing package was proposed for its commercialization.

Limitations on study/implications: During the development of this product, no preservatives were used, therefore the shelf life for this product is shorter if no preservatives are added.

Findings/conclusions: A considered functional snack was successfully developed which also has great potential for becoming a distinguished quality product since it is made with local ingredients from the region or country.  The product was well accepted; besides it was suggested a packaging for its preservation and distribution.