Table 1.

Instrumental textural quality of Shatavari root powder incorporated bread samples

Trial	SRP (%)	Yeast (%)	Springiness	Cohesiveness	Adhesiveness(g s)	Chewiness (g)	Hardness (g)
T1*	5.00	3.00	0.95	0.70	4068.7	3867.0	5792
T 2	3.50	5.40	0.87	0.68	2493.0	2166.6	3645
T 3	2.00	5.00	0.90	0.65	2023.4	2414.7	3684
T 4*	1.38	4.00	0.95	0.68	3442.0	3275.0	5072
T 5*	3.50	4.00	0.96	0.74	3677.6	3531.9	4956
T 6*	3.50	2.59	0.92	0.72	3624.2	3712.5	6779
T 7*	5.62	4.00	0.94	0.60	3471.0	3273.0	5785
T 8*	3.50	4.00	0.96	0.74	3677.6	3531.9	4956
T 9*	5.00	5.00	0.87	0.54	2910.5	2532.0	5380
T 10*	3.50	4.00	0.96	0.74	3677.6	3531.9	4956
T 11*	3.50	4.00	0.96	0.74	3677.6	3531.9	4956
T 12*	3.50	4.00	0.96	0.74	3677.6	3531.9	4956
T 13*	2.00	3.00	0.92	0.72	3245.2	2849.8	6779
Average TPA for Market Bread (n = 4) (mean ± SE)			0.94 ± 0.02	0.51 ± 0.06	2080.3 ± 31.6	1949.8 ± 22.7	4021 ± 48.2

* Non significant (P < 0.05) difference (F test) from the average texture quality of market bread samples