Table 6.

Results of the assessment of the sensory quality using quantitative descriptive analysis (QDA) in experimental gluten-free breads.

	Control	FOC5%	FOC15%	FOC30%	p-Value
Aroma
Oily	1.98 a ± 0.99	1.62 ab ± 1.09	1.18 ab ± 1.10	0.85 b ± 0.79	0.0441
Sweet	2.79 a ± 0.75	1.95 b ± 0.43	1.44 b ± 0.93	1.45 b ± 1.25	0.0014
Wheat bread	2.93 a ± 0.79	1.65 ab ± 0.87	0.93 b ± 0.92	0.87 b ± 0.90	<0.0001
Acid	0.13 b ± 0.20	0.71 ab ± 0.58	1.02 a ± 0.56	1.29 a ± 0.50	<0.0001
Seed-like	0.01 c ± 0.01	2.08 b ± 1.39	3.55 ab ± 1.13	4.87 a ± 1.64	<0.0001
Appearance
Creamy colour	3.43 a ± 0.97	0.01 b ± 0.01	0.01 b ± 0.01	0.01 b ± 0.01	<0.0001
Brown colour	0.01 c ± 0.01	1.93 bc ± 1.88	3.93 b ± 1.53	6.32 a ± 0.99	<0.0001
Pore collocation	7.88 a ± 0.92	5.94 ab ± 2.23	4.37 b ± 1.22	4.41 b ± 1.36	<0.0001
Pore dimension	1.13 b ± 0.48	1.76 b ± 0.85	3.71 a ± 1.23	3.35 a ± 0.68	<0.0001
Texture (manual)
Elasticity	0.58 c ± 0.53	2.10 b ± 0.96	3.67 a ± 1.13	3.78 a ± 1.12	<0.0001
Texture (in the mouth)
Chewiness	1.05 b ± 0.54	2.16 ab ± 0.73	3.04 a ± 0.85	3.33 a ± 0.99	<0.0001
Adhesiveness	0.78 c ± 0.23	1.71 b ± 0.44	2.64 a ± 0.42	2.94 a ± 0.74	<0.0001
Moisture	0.98 b ± 0.48	1.82 b ± 0.61	2.78 a ± 0.47	3.09 a ± 0.81	<0.0001
Taste
Seed-like	0.01 d ± 0.01	1.91 c ± 0.65	3.68 b ± 0.74	5.07 a ± 1.02	<0.0001
Sweet	2.98 a ± 1.55	2.53 a ± 1.15	2.50 a ± 1.20	2.55 a ± 1.18	0.7725
Salty	0.29 a ± 0.22	0.34 a ± 0.26	0.38 a ± 0.24	0.33 a ± 0.23	0.8249
Oily	1.56 a ± 0.59	0.92 a ± 0.54	0.88 a ± 0.88	0.95 a ± 1.16	0.1577
Bitter	0.01 c ± 0.01	0.44 bc ± 0.56	0.63 ab ± 0.61	0.93 a ± 0.83	0.0031
Aftertaste	2.35 a ± 1.36	2.65 a ± 1.33	2.98 a ± 1.21	3.53 a ± 1.02	0.1303

Within each row and for each factor, values with the same letter (a, b, c, d) do not differ significantly (p ≤ 0.05) as determined through the one-way analysis of variance (ANOVA) and Fisher test. Differences between means were determined using the least significant difference (LSD) test.