Table 2.
Sensory scores of Shatavari root powder incorporated bread samples on a 15 cm line score sensory card
| Sensory Characters | T1 | T2 | T3 | T4 | T5 | T6 | T7 | T8 | T9 | T10 | T11 | T12 | T13 | Market Bread |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Crust Colour | 10.5 | 11.3 | 11.3 | 12.3 | 11.8 | 11.2 | 10.9 | 11.8 | 11.1 | 11.8 | 11.8 | 11.8 | 11.2 | 13.1 |
| Crumb Colour | 11.0 | 9.0 | 8.2 | 7.8 | 8.9 | 8.7 | 11.6 | 8.9 | 9.1 | 8.9 | 8.9 | 8.9 | 10.9 | 12.2 |
| Surface Texture | 11.2 | 10.1 | 8.5 | 9.5 | 8.5 | 10.7 | 11.4 | 8.5 | 9.1 | 8.5 | 8.5 | 8.5 | 10.7 | 12.1 |
| Denseness | 7.4 | 9.9 | 9.9 | 7.0 | 6.8 | 10.3 | 7.4 | 6.8 | 8.6 | 6.8 | 6.8 | 6.8 | 10.3 | 5.9 |
| Dryness | 5.8 | 7.5 | 7.5 | 4.6 | 5.8 | 7.5 | 5.8 | 5.8 | 6.4 | 5.8 | 5.8 | 5.8 | 7.5 | 5.5 |
| Graniness | 5.6 | 4.8 | 4.8 | 4.1 | 4.6 | 5.1 | 6.2 | 4.8 | 5.9 | 4.6 | 4.6 | 4.6 | 4.5 | 2.6 |
| Wheaty | 10.2 | 10.5 | 10.5 | 11.6 | 11.8 | 10.5 | 10.2 | 11.8 | 10.3 | 11.8 | 11.8 | 11.8 | 10.5 | 11.9 |
| Sweet | 8.0 | 9.6 | 9.6 | 10.9 | 10.0 | 9.5 | 8.0 | 10.0 | 6.9 | 10.0 | 10.0 | 10.0 | 9.5 | 11.1 |
| Yeasty | 10.1 | 10.6 | 10.6 | 9.8 | 8.9 | 10.0 | 10.1 | 8.9 | 9.3 | 8.9 | 8.9 | 8.9 | 10.0 | 8.5 |
| Bitterness | 7.5 | 4.5 | 3.1 | 2.5 | 4.9 | 4.3 | 8.0 | 4.9 | 7.2 | 4.9 | 4.9 | 4.9 | 4.2 | 1.5 |
Each value is mean of observations by 15 individual members of sensory panel