Table 3. Quality characteristics and color value (CIE L^*, a^*, b^*) of fresh ginseng-added muffins with different amounts of Gryllus bimaculatus powder

Samples	Moisture contents (%)	Crude protein (%)	pH	Color value
				L*	a*	b*
GB01)	33.35±0.062)a	6.37±0.14d	6.98±0.01a	74.05±0.753)a	−4.43±0.15d	30.57±0.58a
GB10	32.06±0.04b4)	8.54±0.01c	6.88±0.02b	56.22±0.46b	2.58±0.24c	22.48±0.30b
GB20	31.98±0.02b	10.88±0.08b	6.86±0.01b	49.25±0.63c	5.00±0.32b	20.92±0.72c
GB40	31.74±0.11c	14.88±0.10a	6.81±0.01c	39.71±0.27d	6.46±0.29a	18.64±0.51d

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±SD (n=3).
Values are mean±SD (n=5).
Means with different superscript letters (^a-d) in each column are significantly different by Duncan’s multiple range test (p<0.05).