Table 4.
Sensory characteristic of bread produce d with different dough containing different percent of ground flaxseed (GF), coated ground flaxseed with gum arabic (CGFGA) and coated ground flaxseed with hydrogenated fat (CGFHF)
| Substitution level % | Aroma | Flavor | Color | Texture | Overall acceptance |
|---|---|---|---|---|---|
| 0 | 5.0 b ± 1.7 | 6.2 cd ± 1.5 | 7.4 abc ± 0.7 | 6.1 i ±1.5 | 6.5 ab ± 0.7 |
| 5 GF | 6.5 ab ± 1.4 | 7.0 abcd ± 1.4 | 7.8 ab ± 1.1 | 7.7c ± 1.1 | 7.0 ab ± 1.1 |
| 15 GF | 6.8 ab ± 1.6 | 7.1 abcd ± 1.2 | 6.3 bcd ± 2.2 | 7.7 c ± 0.8 | 6.9 ab ± 1.0 |
| 25 GF | 5.9 b ± 1.1 | 6.3 bcd ± 1.1 | 5.3 d ± 2.2 | 7.4 f ± 0.98 | 6.0 b ± 1.4 |
| 5 CGFGA | 6.5 ab ± 1.4 | 7.2 abc ± 1.3 | 8.0 a ± 0.9 | 8.0 a ± 0.67 | 7.4 a ± 1.7 |
| 15 CGFGA | 6.0 ab ± 1.7 | 5.9 d ± 1.6 | 6.8 abcd ± 1.6 | 7.0 g ± 0.9 | 6.5 ab ± 1.9 |
| 25 CGFGA | 7.5 a ± 1.8 | 6.0 cd ± 2.4 | 6.3 bcd ± 2.5 | 6.7 h ± 1.5 | 6.0 b ± 2.2 |
| 5 CGFHF | 6.9 ab ± 1.0 | 7.5 ab ± 0.9 | 8.2 a ± 0.6 | 7.8 b ± 0.7 | 7.7 a ± 0.95 |
| 15 CGFHF | 6.8 ab ± 1.4 | 7.5 ab ± 0.8 | 6.9 abcd ± 1.4 | 7.5 e ± 1.0 | 7.0 ab ± 1.2 |
| 25 CGFHF | 7.1 ab ± 1.37 | 7.5 ab ± 0.8 | 5.8 cd ± 1.4 | 7.6 d ± 1.1 | 6.5 ab ± 1.7 |
Mean values in the same column followed by different superscript letters are significantly different (P < 0.01)
The results represent the averages of 3 determinations ± standard deviation