Table 7 Sensory evaluation of bread.

From: Biochemical and structural attributes of wheat & corn bran hydrolysates in relation to their end use-quality

Treatments

Color

Flavor

Taste

Texture

Overall Acceptability

T0

7.80 ± 0.13c

7.62 ± 0.26c

7.60 ± 0.33c

7.49 ± 0.68c

7.46 ± 0.15c

T1

8.20 ± 0.13a

8.63 ± 0.12a

8.34 ± 0.14a

8.37 ± 0.11a

8.58 ± 0.25a

T2

7.99 ± 0.12b

7.95 ± 0.15b

8.29 ± 0.23b

8.33 ± 0.17b

8.18 ± 0.40b

  1. Values are expressed as Mean ± Standard Deviation (n = 3).
  2. T0 = Control bread.
  3. T1 = Addition of 10% wheat bran hydrolysates in bread.
  4. T2 = Addition of 10% corn bran hydrolysates in bread.
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