Table 4.
Effect of different levels of rice bran oil on sensory quality of bread
| Treatment | Appearance | Crust colour | Crumb colour | Aroma | Texture | Taste | Overall acceptability |
|---|---|---|---|---|---|---|---|
| T1 | 7.8 ± 0.11 | 8.1 ± 0.88 | 8.0 ± 0.68 | 8.2 ± 0.55 | 7.5 ± 0.35 | 8.2 ± 0.49 | 8.0 ± 0.96 |
| T2 | 7.7 ± 0.08 | 8.1 ± 0.71 | 8.0 ± 0.82 | 8.6 ± 0.41 | 7.0 ± 0.21 | 8.1 ± 0.35 | 7.9 ± 0.44 |
| T3 | 8.1 ± 0.57 | 8.3 ± 0.92 | 8.3 ± 0.49 | 8.8 ± 0.96 | 6.8 ± 0.16 | 8.4 ± 0.83 | 8.1 ± 1.13 |
| T4 | 7.9 ± 0.71 | 8.1 ± 0.78 | 8.1 ± 1.16 | 8.5 ± 0.61 | 6.7 ± 0.82 | 8.2 ± 0.79 | 7.9 ± 0.64 |
| T5 | 7.0 ± 0.88 | 8.0 ± 0.64 | 8.0 ± 0.89 | 8.6 ± 0.64 | 6.3 ± 0.40 | 8.1 ± 0.44 | 7.7 ± 0.82 |
| CD (0.05) | 0.41 | NS | NS | NS | 0.36 | NS | 0.19 |
# Each value is a mean of six observations