Table 2.
Characteristic dimensions of crackers with T. molitor flour incorporation from 2% to 20% (% w/w). Results are expressed as mean ± standard deviation (n = 10). Different letters in the same column correspond to significant differences (p < 0.05) between different concentrations of T. molitor.
| Width (W) (mm) |
Thickness (T) (mm) |
Spread Ratio (W/T) |
Density (g/cm3) |
|
|---|---|---|---|---|
| Control cracker | 37.4 ± 0.52 a | 4.00 ± 0.76 a | 9.7 ± 1.8 a | 7.7 ± 1.7 a |
| Cracker T. molitor 2% | 37.5 ± 0.74 a | 3.467 ± 0.50 ab | 11,0 ± 1.5 ab | 8.2 ± 1.3 ab |
| Cracker T. molitor 4% | 38.0 ± 0.63 a | 3.34 ± 0.49 ac | 11.6 ± 1.9 ac | 8.8 ± 1.7 ab |
| Cracker T. molitor 6% | 37.3 ± 0.72 a | 3.03 ± 0.47 bcd | 12.6 ± 2.0 bcd | 9.1 ± 1.3 ab |
| Cracker T. molitor 10% | 37.8 ± 0.50 a | 2.75 ± 0.50 ce | 14.1 ± 2.3 cd | 9.1 ± 1.4 ab |
| Cracker T. molitor 15% | 37.1 ± 0.63 a | 2.47 ± 0.31 de | 15.2 ± 2.1 de | 9.2 ± 1.4 ab |
| Cracker T. molitor 20% | 37.2 ± 0.90 a | 2.17 ± 0.32 e | 17.5 ± 2.1 e | 9.7 ± 1.3 b |