Table 4.
The sensory evaluation from 30 and then 100 panelists consumed the control and whole wheat bread enriched with cricket powder.
| Sample | Control (0) |
Cricket Powder (%, w/w Flour Basis) | Bread Sample | |||||
|---|---|---|---|---|---|---|---|---|
| 10 | 15 | 20 | 25 | 30 | Cricket 20% | Commercial | ||
| Appearance | 7.47 ± 1.22 a | 6.67 ± 1.09 ab | 6.37 ± 1.16 bc | 6.37 ± 1.40 bc | 5.20 ± 1.52 d | 5.59 ± 1.45 cd | 6.85 ± 1.61 b | 7.89 ± 1.27 a |
| Texture | 6.60 ± 1.57 a | 6.53 ± 1.45 a | 5.53 ± 1.41 ab | 6.13 ± 1.16 a | 4.60 ± 2.37 b | 4.83 ± 1.63 b | 6.33 ± 1.86 b | 7.86 ± 1.09 a |
| Color | 7.60 ± 1.19 a | 6.70 ± 1.32 ab | 5.87 ± 1.20 bc | 6.30 ± 1.58 b | 4.90 ± 1.67 cd | 4.76 ± 1.28 b | 6.68 ± 1.54 b | 7.81 ± 1.33 a |
| Flavor | 6.80 ± 1.35 a | 6.20 ± 1.69 ab | 5.40 ± 1.61 b | 6.37 ± 1.50 ab | 5.67 ± 1.97 ab | 5.45 ± 1.96 b | 6.64 ± 1.76 b | 7.42 ± 1.44 a |
| Taste | 7.10 ± 1.30 a | 6.03 ± 1.54 ab | 4.87 ± 1.25 bc | 5.93 ± 1.64 ab | 5.03 ± 2.04 bc | 4.45 ± 1.83 c | 6.26 ± 1.82 b | 7.69 ± 1.35 a |
| Overall | 7.47 ± 1.07 a | 6.60 ± 1.30 ab | 5.70 ± 1.44 bcd | 6.43 ± 1.52 abc | 5.47 ± 2.01 cd | 5.21 ± 2.85 d | 6.52 ± 1.47 b | 7.81 ± 1.09 a |
| Acceptance (%) | 77 | 100 | ||||||
Result were expressed as average from all tests reported as mean ± SD. Within each line, mean values superscripted by different letters in the same row are significantly different (p < 0.05).