. 2015 Jul 1;52(12):7697–7709. doi: 10.1007/s13197-015-1840-1

Table 6.

Sensory characteristics of bread supplemented with whey protein and casein concentrate and hydrolysates

	Protein (%) added	crust color	Crumb color	crumb texture	flavor	Overall acceptability
Control	0	6.8^d ± 0.04	6.8^h ± 0.06	6.7^l ± 0.04	6.6^d ± 0.03	6.7^d ± 0.03
WPC	5	6.0^c* ± 0.08	6.1^g* ± 0.06	6.2^k* ± 0.01	6.2^c* ± 0.05	6.1^c* ± 0.05
	10	5.7^b* ± 0.03	5.6^f* ± 0.04	5.5^j* ± 0.03	5.1^b* ± 0.02	5.5^b* ± 0.03
	15	4.7^a* ± 0.04	4.9^e* ± 0.03	4.9ⁱ* ± 0.03	4.8^a* ± 0.04	4.8^a* ± 0.03
Control	0	6.8d ± 0.04	6.8^h ± 0.06	6.7^l ± 0.04	6.6^d ± 0.03	6.7^d ± 0.03
WPH	5	6.2c* ± 0.16	6.5^g* ± 0.02	6.4^k* ± 0.02	6.0^c* ± 0.07	6.3^c* ± 0.01
	10	5.2b* ± 0.03	5.8^f* ± 0.02	5.7^j* ± 0.04	5.5^b* ± 0.04	5.5^b* ± 0.02
	15	4.8a* ± 0.03	4.2^e* ± 0.03	4.1ⁱ* ± 0.09	4.1^a* ± 0.09	4.3^a* ± 0.05
Control	0	6.8^d ± 0.04	6.8^h ± 0.06	6.7^l ± 0.04	6.6^d ± 0.03	6.7^d ± 0.03
CPC	5	6.1^c* ± 0.02	6.2^g* ± 0.01	6.5^k* ± 0.05	6.1^c* ± 0.05	6.2^c* ± 0.05
	10	5.8^b* ± 0.03	5.6^f* ± 0.04	5.5^j* ± 0.02	5.2^b* ± 0.40	5.5^b* ± 0.12
	15	4.7^a* ± 0.04	4.7^e* ± 0.02	4.6ⁱ* ± 0.04	4.2^a* ± 0.08	4.5^a* ± 0.04
Control	0	6.8^d* ± 0.04	6.8^h ± 0.06	6.7^l ± 0.04	6.6^d ± 0.03	6.7^d ± 0.03
CPH	5	6.1^c* ± 0.02	6.3^g* ± 0.04	6.4^k* ± 0.02	6.3^c* ± 0.26	6.2^c* ± 0.08
	10	5.7^b* ± 0.03	5.1^f* ± 0.11	5.7^j* ± 0.03	5.9^b* ± 0.04	5.6^b* ± 0.05
	15	4.1^a* ± 0.11	4.8^e* ± 0.04	4.5ⁱ* ± 0.04	4.3^a* ± 0.08	4.5^a* ± 0.09

Data are mean value of three replicates

Means for the same blend and variable with unlike superscripts indicate significant differences using Duncan’s multiple range test (P < 0:05)

*Denotes significant differences from control (P < 0.05)