. 2023 Jul 7;60(10):2619–2627. doi: 10.1007/s13197-023-05784-2

Table 4.

Organoleptic properties of bread samples as affected by emulsan

Characteristics	Dosage (%)
Characteristics	Control	0.05	0.2	0.5	0.75	1
Bread shape	3.8 ± 1.304^a	4.1 ± 0.652^a	4.6 ± 0.894^a	4.3 ± 0.837^a	4.3 ± 758^a	4.1 ± 1.025^a
Bottom surface property	3.5 ± 1.0607^a	3.7 ± 0.9083^a	4.2 ± 0.9747^a	3.7 ± 1.0954^a	3.8 ± 1.3038^a	3.9 ± 0.8944^a
Upper surface property	3.7 ± 1.789^a	3.7 ± 0.975^a	4.2 ± 0.975^a	3.75 ± 1.299^a	3.4 ± 0.822^a	4.2 ± 0.758^a
Firmness and softness of texture	3.4 ± 1.294^a	3.4 ± 0.894^a	3.5 ± 0.707^a	3.3 ± 0.837^a	3.1 ± 0.894^a	3.7 ± 0.837^a
Chewing ability	2.9 ± 1.475^a	3.4 ± 0.822^a	3.7 ± 0.908^a	3 ± 0.935^a	3.2 ± 0.837^a	3.9 ± 0.894^a
Porosity	3 ± 1.225^a	3.5 ± 0.866^a	4 ± 1.173^a	3.2 ± 1.037^a	3.7 ± 0.671^a	4.3 ± 758^a
Odor, flavor and taste	2.8 ± 1.095^a	3.3 ± 0.837^a	3.6 ± 1.140^a	3.1 ± 0.742^a	3 ± 1.000^a	3.8 ± 0.908^a

All values are given as the mean of sensory scores ± standard deviation. Means followed by the same small letters in the same line are not significantly different (P > 0.05) according to Duncan’s multiple range test. R. Five point hedonic scale ratings: 5 = like extremely and 0 = dislike extremely