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. 2022 Jan 27;12:1492. doi: 10.1038/s41598-022-05462-x

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© The Author(s) 2022

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Sensory characteristics (liking score) of chicken bread spread-fortified with 50% of silkworm pupae with different levels of coconut oil. SP50-100 (Control): Chicken bread spread with 50% replacement of chicken by silkworm pupae without fat reduction (100% of coconut fat). SP50-70, SP50-40, and SP50-10: Chicken bread spread with 50% replacement of chicken meat by silkworm pupae using 70, 40, and 10% of coconut oil in control sample, respectively. Different letters on the bars indicate significant differences (p ≤ 0.05).