Table 2.

Crumb firmness (Force, N) and sensory evaluation of bread staling as affected by emulsan

Sample	Crumb firmness (N)			Sensory scores of bread staling
	1 day	2 days	3 days	1 day	2 days	3 days
Control	90.45 ± 0.3541,c	215.60 ± 0.2832,c	425.70 ± 65.9023,c	3.00 ± 1.001,a	1.80 ± 0.8371,a	2.00 ± 0.7072,a
0.05% BE	150.45 ± 0.4951,b,c	205.30 ± 7.2132,b,c	319.30 ± 70.0043,b,c	2.60 ± 1.1401,a	1.80 ± 0.4471,a	1.40 ± 0.5482,a
0.2% BE	125.40 ± 6.9301,b,c	190.40 ± 0.1412,b,c	292.05 ± 73.3273,b,c	2.40 ± 0.5481,a	2.80 ± 1.9241,a	1.40 ± 0.5482,a
0.5% BE	102.80 ± 3.3941,a	150.50 ± 0.5662,a	210.25 ± 28.4963,a	2.40 ± 0.8941,a	2.60 ± 1.5171,a	2.00 ± 0.7072,a
0.75% BE	125.35 ± 7.4251,a,b	180.60 ± 0.4242,a,b	251.85 ± 43.7703,a,b	2.40 ± 0.8941,a	2.60 ± 1.1401,a	2.20 ± 0.4472,a
1% BE	112.00 ± 2.4041,a,b	170.30 ± 0.2832,a,b	259.40 ± 68.8723,a,b	3.20 ± 0.8371,a	3.20 ± 0.8371,a	1.80 ± 1.3042,a

Presented data are mean values ± SD

Different letters/numbers in the same column or in the same line indicate significant differences (P ≤ 0.05) according to Duncan’s multiple range test. R. BE: Bioemulsifier. Five-point hedonic scale ratings: 5 = like extremely and 0 = dislike extremely