Table 6. Cooking loss, color values, and mechanical textures of cooked mealworms

	Cooking loss (%)	Color value			Texture
		CIE L*	CIE a*	CIE b*	Hardness (max force/cutting area of sample) (N/mm2)	Brittleness (max force/cutting distance at max force) (N/mm)	Total force until cutting (total positive area) (N×sec)
C-S	–2.21±0.83b	42.42±1.89a	2.83±0.36b	7.38±0.93a	5.78±0.54b	15.58±1.44c	14,349.44±3,429.53a
C-B	–10.75±0.77a	42.66±1.30a	3.39±0.14b	7.53±0.52a	5.19±0.95b	14.25±2.61c	11,489.60±697.58b
C-PF	58.02±1.07c	37.00±0.57b	3.75±0.43ab	3.09±0.30b	4.93±0.89b	34.48±6.22b	3,137.25±882.68c
C-DF	58.36±0.67c	36.93±1.12b	4.45±0.76a	3.77±0.98b	7.82±1.65a	58.19±12.28a	1,607.74±514.21d

Data are expressed as the mean±SD (n=3 for cooking loss, and n=5 for color and texture analysis).
Different superscript letters within columns represent significant differences at p<0.05.
C-S, steaming; C-B, boiling; C-PF, panfrying; C-DF, deep-fat frying.