Sensory quality of GF oat-based breakfast wraps filled with beef (GF_W_B), chicken (GF_W_C), fish (GF_W_F), PWL (GF_W_PWL), and SWP (GF_W_SWP)
Sensory parameters
GF_W_B
GF_W_C
GF_W_F
GF_W_PWL
GF_W_SWP
Appearance
7.90 ± 0.18b
8.00 ± 0.26a
8.00 ± 0.21a
7.10 ± 0.23d
7.40 ± 0.22c
Texture
7.70 ± 0.21a
6.90 ± 0.18c
7.40 ± 0.27b
6.30 ± 0.40e
6.60 ± 0.48d
Taste
6.90 ± 0.55b
7.00 ± 0.26ab
7.60 ± 0.27a
5.20 ± 0.71c
7.10 ± 0.28ab
Aroma
6.30 ± 0.56b
6.70 ± 0.26ab
7.49 ± 0.22a
6.10 ± 0.31c
6.30 ± 0.50b
Overall acceptability
7.50 ± 0.17b
7.20 ± 0.13b
7.80 ± 0.25a
5.20 ± 0.49c
7.40 ± 0.27b
Values are means ± standard deviation (SD) of three replicates. Means with different superscript letters in the same row translate significant differences (P < 0.05) between samples. PWL: palm weevil larvae; SWP: Mulberry Silkworm pupae; GF: gluten-free
OA: Conceptualization, Formal analysis, Investigation, Methodology, Project administration, Resources, Writing—review & editing, Validation, Supervision. AF: Resources, Writing—review & editing, Validation, Supervision. TO: Investigation, Data curation, Writing—original draft. ET: Investigation, Data curation, Writing—original draft. TA: Investigation, Data curation, Writing—original draft. DA: Formal analysis, Writing—review & editing, Visualization. All authors read and approved the submitted version.
Conflicts of interest
The authors declare that they have no conflicts of interest.
Ethical approval
Not applicable.
Consent to participate
Informed consent was obtained from participants to participate in the sensory evaluation of the wraps.
Consent to publication
Not applicable.
Availability of data and materials
The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.
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