Table 4. Physiochemical characteristics of mealworm powder and yakgwa added with mealworm powder

		Mealworm powder	Mealworm yakgwa
			FM01)	FM1	FM2	FM3	FM4
Expansion ratio (%)		-	20.93±0.752)a3)	14.81±1.12b	15.24±0.34b	15.49±0.77b	12.83±0.73c
Baking loss rate (%)		-	9.70±0.17NS4)	7.99±1.04	8.10±3.14	8.41±0.67	7.77±1.77
Hardness (kg)		-	1.18±0.21a	1.09±0.15a	1.08±0.18a	1.03±0.27a	0.85±0.13b
Color value	Hunter L	43.93±0.39	74.17±1.25a	62.60±0.97b	61.06±1.25b	60.95±1.21c	56.11±0.94d
	Hunter a	5.83±0.29	0.47±0.14d	5.72±0.60c	5.97±0.75c	6.61±0.43b	7.75±0.61a
	Hunter b	12.95±0.42	22.28±0.80c	25.67±1.04a	23.10±1.26b	22.75±0.36bc	22.00±0.34c

FM0, flour added with 0% mealworm powder; FM1, flour added with 3% mealworm powder; FM2, flour added with 6% mealworm powder; FM3, flour added with 9% mealworm powder; FM4, flour added with 12% mealworm powder.
All values are mean±SD (n=5).
Different superscripts (^a-d) in the same row indicate significant differences (p<0.05).
NS, not significant.