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