Table 2. Water holding capacity for powder, specific gravity of batter, and physicochemical properties of fresh ginseng-added muffins with different amounts of Gryllus bimaculatus powder

Samples	Water holding capacity (%)²⁾	Specific gravity³⁾	Height (mm)⁴⁾	Specific volume (mL/g)	Baking loss (%)
GB0¹⁾	61.33±0.58^5)d	0.95±0.00^c6)	58.66±1.13^a	1.91±0.05^a	8.59±0.26^a
GB10	66.67±2.52^c	0.97±0.00^b	56.10±0.50^b	1.88±0.02^a	8.04±0.15^b
GB20	84.00±1.00^b	0.98±0.00^a	55.69±0.39^b	1.85±0.01^a	8.43±0.08^ab
GB40	120.33±1.15^a	0.93±0.01^d	55.07±0.13^b	1.70±0.02^b	8.53±0.33^a

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.
Water holding capacity was measured by homogenized mixed powder of wheat flour and Gryllus bimaculatus powder.
Specific gravity was measured in the batter of the muffins.
Height, specific volume, and baking loss were measured for muffins.
Values are mean±SD (n=3).
Means with different superscript letters (^a-d) in each column are significantly different by Duncan’s multiple range test (p<0.05).