Porosity Softness Chewiness Taste, flavor and texture Overall acceptability 0-day 1-day 3-day 0-day 1-day 3-day 0-day 1-day 3-day 0-day 1-day 3-day 0-day 1-day 3-day Control 4.47 ± .64a 4.13 ± .74a 4.13 ± .74a 4.2 ± 1.08a 4.07 ± .70a 3.07 ± 1.16a 4.67 ± .62a 3.93 ± 1.3a 3.13 ± 1.12a 4.67 ± .62a 4.07 ± .8a 3.47 ± 1.06a 4.67 ± .49a 4.2 ± .41a 3.47 ± .64a 5%GSP 3.73 ± 1.16ab 3.73 ± 1.28ab 3.33 ± 1.35b 4 ± .76a 3.67 ± 1.11ab 2.93 ± 1.1a 4 ± .76a 3.53 ± 1.12ab 2.93 ± 1.1a 4.13 ± .64ab 3.8 ± .86a 3.4 ± .74a 4.13 ± .35b 3.67 ± .62b 3.44 ± 64.5ab 10%GSP 3.27 ± 1.16b 3.27 ± .96bc 3 ± .93bc 3.53 ± 1.06ab 3.07 ± 1.03bc 2.67 ± .62ab 3.27 ± 1.16b 2.93 ± 1.1bc 2.87 ± .84ab 3.8 ± .94bc 3.53 ± 1.12a 3 ± .85a 3.53 ± .51c 3.33 ± .49b 3.  ± .65b 15%GSP 3.07 ± 1.16b 2.73 ± 1.03c 2.67 ± 1.11bc 3.07 ± 1.1b 2.8 ± 1.08c 2.53 ± .74ab 3.07 ± 1.03b 2.93 ± 1.03bc 2.07 ± 1.1b 3.2 ± .86cd 2.73 ± 1.28b 2.2 ± 1.08b 3 ± .53d 2.73 ± .59c 2.4 ± .63c 20%GSP 3.4 ± 1.12b 2.73 ± 1.16c 2.47 ± .91c 2.93 ± 1.22b 2.47 ± 1.3c 2.07 ± .96b 2.93 ± 1.16b 2.47 ± 1.18c 2.07 ± 1.1b 2.93 ± 1.16d 2.2 ± 1.15b 1.73 ± 1.03b 2.93 ± .59d 2.4 ± .63c 1.93 ± .59d Different letters in columns show significant (p<0.05) differences between means

Table 2: Means of sensory attributes of bread incorporated with different level of GSP