Figure 5.

Rejection range_95% (RR₉₅) for cricket powder in whole-wheat snack crackers. ^{^} RR₉₅ was estimated, from a probit regression model, as the range of x-values (% cricket powder) bounded by a 95% confidence interval around the RTT₂₅ (% cricket powder associated with 25% rejection) for flavor and overall acceptance. ^a Normal cumulative distribution functions (cdf) were based on probit regression models, where the left-tailed area under the blue line represents the estimated probability of rejection (acceptability = “no”) as a function of % cricket powder. ^b Red dashed vertical lines represent the lower (left) and upper (right) bounds of the RR₉₅ for (a) flavor and (b) overall acceptability, respectively, as % cricket powder. ^c Percentage of cricket powder used in place of whole-wheat flour (w/w) in cracker formulations.