Types of bread Sensory attributes
Appearance Texture Flavor Overall acceptability
010 4.07 ± 0.76a 4.27 ± 0.76a 4.07 ± 0.76b 3.93 ± 0.81b
020 4.13 ± 0.46a 3.97 ± 0.40b 4.00 ± 0.35b 4.10 ± 0.52a
030 4.20 ± 0.20a 4.20 ± 0.20a 4.40 ± 0.53a 4.13 ± 0.12a
040 1.87 ± 0.12c 1.47 ± 0.12d 2.53 ± 0.23d 1.47 ± 0.12d
050 3.07 ± 0.12b 3.33 ± 0.12c 3.67 ± 0.23c 3.67 ± 0.12c
060 1.33 ± 0.12d 1.27 ± 0.12e 1.80 ± 0.20e 1.20 ± 0.00e
All a-e values are means of triplicates+SD; Means followed by different superscript within the same raw differ significantly (P ≤ 0.05)
Table 6: Sensory quality evaluation of bread.