Table 3.
Water content (moisture) and water activity (aw) of crackers with 6% T. molitor flour incorporation in comparison with the control cracker and pure flour. Results are expressed as mean ± standard deviation (n = 3). Different letters in the same column correspond to significant differences (p < 0.05) between samples.
| Water Content (g/100 g) | Water Activity (aw) | |
|---|---|---|
| Cracker control | 3.0 ± 0.1 a | 0.162 ± 0.008 a |
| Cracker T. molitor 6% | 1.8 ± 0.17 b | 0.132 ± 0.01 b |
| T. molitor flour | 6.3 ± 0.6 | 0.527 ± 0.001 |