Table 4. Texture profile analysis of fresh ginseng-added muffins with different amounts of Gryllus bimaculatus powder

Samples	Hardness (N/cm2)	Springiness (%)	Cohesiveness (%)	Chewiness (N)
GB01)	3.34±0.552)a	83.66±1.83a3)	58.62±2.58a	255.29±31.97a
GB10	2.95±0.08a	82.28±1.47a	49.30±2.03b	187.79±6.57b
GB20	2.53±0.10b	76.60±2.49b	41.98±2.21c	127.56±5.84c
GB40	2.37±0.16b	71.56±2.44c	37.66±2.81d	100.09±13.84d

GB0, GB10, GB20, and GB40 mean fresh ginseng-added muffins replacing Gryllus bimaculatus powder (GB) by 0%, 10%, 20%, and 40% compared to wheat flour.
Values are mean±standard deviation (n=5).
Means with different superscript letters (^a-d) in each column are significantly different by Duncan’s multiple range test (p<0.05).