Table 6. Sensory scores of fresh ginseng-added muffins with different amounts of Gryllus bimaculatus powder

Samples	Appearance	Earthy smell	Fresh ginseng smell	Taste	Texture	Overall acceptance
GB0¹⁾	6.67±0.62^2)a	1.27±0.46^c3)	3.47±0.92^a	6.00±0.76^a	5.93±0.80^a	6.07±0.80^a
GB10	5.47±0.64^b	2.73±0.59^b	2.73±1.22^b	4.87±0.83^b	5.07±0.80^b	4.93±0.80^b
GB20	5.07±0.80^b	3.07±0.96^b	2.33±0.82^b	4.47±0.74^b	4.47±0.74^c	4.60±0.74^b
GB40	4.00±0.53^c	4.07±0.70^a	2.20±0.77^b	3.80±0.86^c	3.73±0.70^d	3.80±0.68^c

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=15).
Means with different superscript letters (^a-d) in each column are significantly different by Duncan’s multiple range test (p<0.05).