| Hedonic parameters1 |
Optimum GFB |
Commercial GFB |
GFB-1 |
GFB-2 |
Statistical effect of bread type |
| Taste |
6.63+ 1.69b |
7.38+0.99a |
3.13+1.06d |
4.38+2.32c |
*** 2 |
| Texture |
6.75+ 1.38b |
7.53+0.38a |
3.63+1.18d |
5.75+2.13c |
*** |
| Appearance |
8.38+ 0.64a |
7.25+1.40b |
4.13+1.96d |
6.25+2.21c |
*** |
| Softness |
8.25+0.17b |
8.50+0.71a |
3.13+1.60d |
5.00+2.70c |
*** |
| Flavor |
6.75+ 2.50b |
7.13+1.03a |
3.00+1.06d |
3.75+1.57c |
*** |
| Over all acceptance |
7.35+1.82b |
7.56+1.14a |
3.40+0.87d |
5.03+2.01c |
*** |
1Hedonic parameters with scales: 1 = dislike extremely, 2 = dislike very much, 3 = dislike moderately, 4 = dislike slightly, 5 = neither like nor dislike, 6 = like slightly, 7 =
like moderately, 8 = like very much, 9 = like extremely
a-d Means with the same superscript letters with in a row are not significantly different at P < 0.001.
2 Indicate significance differences at P < 0.001. |
