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. 2022 Feb 26;11(5):702. doi: 10.3390/foods11050702

Figure 4.

Figure 4

Panelist responses from the sensory evaluation (n = 56) of crackers enriched with 6% and 15% T. molitor flour as well as the control sample. The sensory attributes were classified as follows: 0—very unpleasant; 1—unpleasant; 2—indifferent; 3—pleasant; and 4—very pleasant. Different letters indicate significant differences (p < 0.05) between different concentrations of T. molitor.