| 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. |
