Investigation of the use of griche (Locusta migratoria) with different drying techniques in five basic sauce

The increase in the world population, the destruction of nature, the rapid consumption of natural resources don't leave the issue of sustainability, which is one of the most important problems of the 20th and 21st centuries, on the agenda. Mankind began to dominate nature with the Industrial Revolution in the 19th century, and population growth grew exponentially with these centuries. Natural resources are experiencing difficulties in meeting the increasing population, and as a result, human beings are destroying nature in an impossible way. Sustainability of food and inability to meet the increasing need for food are at the forefront of the issues that nature has difficulty in meeting. In response to these problems, the orientation to alternative sources has begun. Animal foods, one of our basic food sources, are the foods that are most inadequate to meet the increasing population growth. The environmental problems brought about by traditional animal husbandry are growing and the dimensions of the climate crisis are causing greater disasters every year. Organizations on a global scale are in search of alternatives to cope with these problems. In order to meet the food need, which is one of the most basic needs of humanity, FAO (Food and Agriculture Organization of the United Nations) recommends entomophagy as an alternative to traditional animal husbandry in response to the food problems. In this study, the concept of edible insect, that is, the acceptability of entomophagy in the world, the view of entomophagy in Eastern and Western countries and literature studies on entomophagy were examined. It has been observed in the literature reviews that there are not enough studies on entomophagy in Turkey yet and that the Turkish people are distant from entomophagy. Edible insects and traditional livestock were compared, the protein values of the two groups were examined and the results were evaluated. It has been seen that entomophagy is a traditional diet for underdeveloped and developing countries, as well as a new and alternative food source for European countries. The study evaluated the history of entomophagy, its gastronomic importance, edible insect species, perceptions of insect consumption, promotion of insect consumption, and safety concerns related to insect consumption. In the study, grasshopper (Locusta migratoria) was used in five basic sauces (béchamel, veleute, hollandes, espagnole and tomato sauce) and physicochemical and sensory analyzes of the sauces were made. While the physicochemical analyzes were carried out in the Nutrition and Dietetics laboratory of Istanbul Gelişim University, the sauces and sensory analyzes were carried out in the Gastronorm kitchen of Istanbul Gelişim University. 1000 grams of sauce was obtained from each sauce. From the sauces, 250 grams of control product was divided into grams for 250 grams of boiled and oven-dried grasshoppers, 250 grams of boiled and dried grasshoppers and 250 grams for use in other analyses. Different from the control product, 5% locust powder was added to the 5 basic sauces. For protein analysis, grasshopper powders obtained by using two different drying techniques were added to the sauces. pH, dry matter, color and sensory analyzes were made with grasshopper powders obtained by drying in an oven. As a result of the analyses, color analysis values were found in the range of 6.25–76.74 in L value, in the range of a* value in the range of -0.98–39.37, and b* value in the range of 15.49–38.54. Average pH analysis values were found in the range of 4.79-7.27, dry matter analysis values were found in the range of 31.25-79.75. According to the sensory analyzes performed on a panelist group of 10 trained for sensory analysis, the most liked products were YBS in terms of appearance, color YHS, odor YHS, flavor YHS, softness YBS, juiciness YBS, salinity YVS, structure DS, general acceptability YHS. According to the sensory analysis results, the most favorite products of the panelists were YBS and YHS, and it was observed that the products with grasshopper powder added were more liked than the control product.