Table 2.
Bread quality parameters: shape retention coefficient, mass loss (ML) after baking, specific volume (v), and porosity.
| Bread samples | Shape retention coefficient | Mass loss after baking, % | Specific volume, cm3/g | Porosity, % |
|---|---|---|---|---|
| B-C | 2.15 ± 0.14b | 6.41 ± 0.22a | 3.01 ± 0.05a | 70.5 ± 0.39a |
| B-50 | 2.23 ± 0.12b | 7.67 ± 0.19b | 3.14 ± 0.04b | 72.9 ± 0.41b |
| B-100 | 2.33 ± 0.10b | 8.81 ± 0.21c | 3.22 ± 0.05b | 74.3 ± 0.52c |
| B-150 | 1.87 ± 0.11a | 9.60 ± 0.32d | 3.34 ± 0.04c | 75.7 ± 0.39d |
| B-200 | 2.07 ± 0.06b | 10.6 ± 0.28e | 3.41 ± 0.03c | 77.5 ± 0.47e |
| B-250 | 1.69 ± 0.07a | 11.8 ± 0.26f | 3.51 ± 0.04d | 78.6 ± 0.59f |
B – bread; C – control bread prepared without psyllium husk gel; 50, 100, 150, 200, and 250 – bread samples prepared with 5, 10, 15, 20, and 25% psyllium husk gel, respectively. Data are represented as means (n = 6) ± standard errors (SE). a–fMean values denoted with different letters indicate significantly different values between the different bread samples.