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

Table 2.

Physicochemical characteristics of silkworm pupae-fortified chicken bread spread.

Characteristics	SP0 (control)	SP25	SP50	SP75
Chemical composition
Protein*	15.63 ± 0.22^a	14.56 ± 0.24^b	13.64 ± 0.32^c	12.12 ± 0.07^d
Fat	12.41 ± 0.08^d	15.25 ± 0.16^c	16.06 ± 0.21^b	16.49 ± 0.18^a
Moisture	64.81 ± 1.43^a	61.71 ± 0.94^b	59.99 ± 0.66^c	58.07 ± 0.37^d
Ash	1.51 ± 0.04^b	1.52 ± 0.03^b	1.59 ± 0.06^b	2.18 ± 0.08^a
Carbohydrate	5.20 ± 0.14^c	7.55 ± 0.69^b	8.71 ± 0.67^b	11.14 ± 0.61^a
Water activity (a_w)	0.985 ± 0.004^b	0.989 ± 0.003^ab	0.991 ± 0.002^a	0.992 ± 0.001^a
pH	5.38 ± 0.12^a	5.59 ± 0.13^a	5.55 ± 0.13^a	5.44 ± 0.01^a
Color
L*	72.58 ± 0.10^a	63.06 ± 0.07^b	58.21 ± 0.03^c	53.53 ± 0.34^d
a*	0.36 ± 0.03^d	1.06 ± 0.06^c	1.75 ± 0.02^b	2.17 ± 0.23^a
b*	13.64 ± 0.13^d	16.12 ± 0.07^c	16.35 ± 0.25^b	16.60 ± 0.21^a
∆E*	–	48.68 ± 0.18^c	107.97 ± 4.77^b	187.54 ± 4.71^a
Textural properties
Firmness (N)	2.45 ± 0.29^a	2.16 ± 0.10^b	1.67 ± 0.10^c	1.67 ± 0.10^c
Stickiness (N)	0.45 ± 0.05^a	0.42 ± 0.01^b	0.34 ± 0.02^c	0.34 ± 0.01^c
Spreadability (N·s)	15.20 ± 1.77^a	13.73 ± 0.39^b	10.79 ± 0.29^c	10.79 ± 0.39^c

Data are expressed as mean ± standard deviation (n = 3; n = 6 for color and textural properties).

*The conversion factor used is 6.25.

SP0 (Control): Chicken bread spread without silkworm pupae fortification.

SP25, SP50, and SP75: Silkworm pupae-fortified chicken bread spread with the replacement of chicken meat at 25, 50, and 75%, respectively.

Different lowercase superscripts within the same row indicate significant differences (p ≤ 0.05).