Table 7.
Sensory characteristics of baked pizza
| Varieties | Color | Texture | Aroma | Flavor | Taste | Overall acceptability |
|---|---|---|---|---|---|---|
| Anmool | 7.2abc | 7.3ab | 7.1abc | 7.3b | 7.6a | 7.7a |
| Abadgar | 7.5ab | 7.2ab | 7.1abc | 7.7ab | 7.5ab | 7.3abc |
| Imdad | 7.2abc | 7.3ab | 7.3ab | 7.5ab | 7.5ab | 7.5abc |
| SKD-1 | 6.8bc | 7.5ab | 7.6a | 7.5ab | 7.3ab | 7.5abc |
| Shafaq | 7.5ab | 7.1ab | 7.1abc | 7.6ab | 7.5ab | 7.1bcd |
| Moomal | 7.5ab | 7.5ab | 7.3ab | 7.7ab | 7.7a | 7.6ab |
| Sahar | 7.5ab | 7.3ab | 7.6a | 7.3b | 7.6a | 7.5abc |
| Auqab | 7.5ab | 7.2ab | 7.3ab | 7.3b | 7.5ab | 7.7a |
| TD-1 | 7.6a | 7.7a | 7.7a | 8.0a | 7.7a | 7.8a |
| TJ-83 | 7.0abc | 6.8bc | 6.7bc | 6.7c | 6.8bc | 7.0cd |
| Kiran | 6.7c | 6.3c | 6.6c | 6.6c | 6.5c | 6.7d |
n = 3
Mean values carrying same letters in each column are not significantly different from each other.