Table 3.
Means of sensory attributes of bread fortified with different levels of FFP.
| Parameters | ||||||||||||
| General Appearance | Crumb Color | Crust Color | Odor | |||||||||
| Group | Mean | SD | p-Value | Mean | SD | p-Value | Mean | SD | p-Value | Mean | SD | p-Value |
| Bread-0 | 7.7 a | 1.4 | <0.001 | 7.8 a | 1.0 | <0.001 | 7.8 a | 1.0 | <0.001 | 7.2 a | 1.3 | <0.001 |
| Bread-5 | 6.9 b | 1.6 | 7.1 b | 1.6 | 7.0 b | 1.5 | 5.8 b | 1.8 | ||||
| Bread-10 | 5.2 b | 1.6 | 6.1 b | 1.4 | 6.3 bc | 1.4 | 5.2 b | 1.9 | ||||
| Bread-15 | 4.1 c | 1.8 | 5.3 c | 1.6 | 5.5 c | 1.6 | 4.8 b | 1.9 | ||||
| Hardness | Taste | Aftertaste | Overall Liking | |||||||||
| Group | Mean | SD | p-Value | Mean | SD | p-Value | Mean | SD | p-Value | Mean | SD | p-Value |
| Bread-0 | 7.4 a | 1.0 | <0.001 | 7.3 a | 1.2 | <0.001 | 7.4 a | 1.2 | <0.001 | 7.4 a | 1.1 | <0.001 |
| Bread-5 | 6.8 b | 1.3 | 6.2 b | 1.8 | 6.2 b | 1.8 | 6.3 b | 1.7 | ||||
| Bread-10 | 6.2 bc | 1.4 | 5.2 c | 1.9 | 5.5 b | 2.1 | 5.5 c | 1.6 | ||||
| Bread-15 | 5.7 c | 1.7 | 4.9 c | 2.1 | 5.3 b | 2.0 | 4.9 c | 1.8 | ||||
Means ± SD. Values in the same column followed by different letters are significantly different (p < 0.001). Scores on the 9-point hedonic scale were 1 = terrible; 2 = very bad; 3 = bad; 4 = just a little bad; 5 = maybe good, maybe bad; 6 = just a little good; 7 = good; 8 = very good; 9 = great. FFP: fermented food product.