Bread samples % Taste Texture Aroma Crumb colour Crust colour General Acceptability S100/0 8.04 7.96 7.28 6.8 6.52 8.24 S75/25 7.89 7.91 7.18 6.72 6.28 7.92 S50/50 7.8 7.82 7.12 6.64 5.96 7.75 S25/75 7.55 7.77 7.02 6.58 5.32 7.58 S0/100 7.24 7.68 7.04 6.4 5.56 7.44 LSD - - - - - -

* Mean values in the same column are not significantly different at P < 0.05 S100/0 = Bread with 100% sucrose S75/25 = Bread the sucrose was substituted with 25% date palm fruit pulp S50/50 = Bread the sucrose was substituted with 50% date palm fruit pulp S25/75 = Bread the sucrose was substituted with 75% date palm fruit pulp S0/100 = Bread the sucrose was completely replace with date palm fruit pulp. Table 6: Mean values of the sensory evaluation of bread as affected by substitution of sucrose with date palm (phoenix dactylifera) fruit pulp.