Table 2 The organoleptic evaluation of the high-protein yoghurt added with Oxya chinensis sinuosa (Grasshopper) powder
| Addition of Oxyachinensis sinuosa (Grasshopper) | Attributes |
| Tast | Flavor | Color | Texture | Overall acceptability |
| 0% | 3.41±0.63 | 3.29±0.84 | 3.01±0.94 | 3.09±0.82 | 3.20±0.73 |
| 0.5% | 3.31±0.57 | 3.24±0.70 | 3.17±0.97 | 3.10±0.98 | 3.16±0.62 |
| 1.0% | 3.36±0.70 | 3.16±0.89 | 3.25±0.95 | 3.22±0.97 | 3.14±0.67 |
| 2.0% | 3.08±0.79 | 2.85±0.91 | 3.34±0.94 | 3.34±0.89 | 2.91±0.74 |
All points are expressed as mean (±SD) of duplicate determinations.Within a row, means with different superscripts are significantly different (p<0.05).