Figure 4.

Rejection tolerance threshold_25% (RTT₂₅) for cricket powder in whole-wheat snack crackers. Thresholds were measured for (a) color, (b) texture, (c) flavor and (d) overall acceptance using probit regression, based on 25% rejection tolerance, where the cumulative left-tail probability = 0.25 (represented by an area under blue line). ^a Normal cumulative distribution functions (cdf) were based on probit regression models, where the left-tail area under blue line represents the estimated probability of rejection (acceptability = “no”) as a function of % cricket powder. ^b Red vertical line represents the RTT₂₅ as the predicted % cricket powder associated with 25% rejection (acceptability = “no”) from probit models (not found for texture). ^c Percentage of cricket powder used in place of whole-wheat flour (w/w) in cracker formulations.