Sample Test Odour Colour Texture Overallacceptability
Control (WFB) 5.93 ± 0.14 c 5.53 ± 0.21b 5.93 ± 0.18 c 5.70 ± 0.19b 5.93 ± 0.11 c
WF:BR (90:10) 5.26 ± 0.16 b 5.43 ± 0.18b 5.46 ± 0.14 c 5.30 ± 0.13b 5.43 ± 0.15 b
WF:BR (80:20) 4.80 ± 0.24 b 5.33 ± 0.23b 4.76 ± 0.22 b 4.60 ± 0.20a 4.96 ± 0.16 b
WF:BR (75:25) 4.43 ± 0.30a 4.76 ± 0.22a 4.13 ± 0.24 a 4.36 ± 0.23a 4.50 ± 0.22 a
WFB-(white wheat flour bread) - control, WF:BR 90:10, 10% bran supplemented bread ,WF:BR 80:20- 20% bran supplemented bread, WF:BR 75:25 - 25% bran supplemented bread.
Data are average of triplicate ± SE Mean value with different superscript in the same column are significantly different (P<0.05).
Table 7: Sensory characteristics of wheat bran supplemented Bread.