Table 8.
Sensory qualities of bread
| Blends | SCORES | BF:WF/00:100 | 05:90 | 10:90 | 15:85 | 20:80 | 30:70 | 40:60 |
|---|---|---|---|---|---|---|---|---|
| Attributes | ||||||||
| Appearance | ||||||||
| Crust color | 5 | 3.0 | 3.5 | 3.3 | 3.3 | 3.3 | 2.5 | 1.5 |
| Crumb color | 10 | 7.0 | 7.3 | 5.5 | 6.0 | 5.0 | 5.5 | 3.7 |
| Cell size | 10 | 8.0 | 8.0 | 5.0 | 5.6 | 4.8 | 4.3 | 4.7 |
| Cell uniformity | 10 | 8.0 | 8.1 | 5.2 | 5.1 | 4.8 | 5.0 | 4.3 |
| Mean | 6.5 ± 2.4d | 6.73 ± 2.2d | 4.75 ± 1.0c | 5.0 ± 1.2c | 4.48 ± 0.8ab | 4.33 ± 1.3ab | 3.55 ± 1.4a | |
| Flavor | ||||||||
| Taste | 5 | 5.0 | 4.7 | 3.5 | 3.5 | 2.8 | 2.8 | 2.7 |
| Wheaty smell | 10 | 10.0 | 9.6 | 5.0 | 5.1 | 4.7 | 4.3 | 4.2 |
| Aroma | 10 | 8.0 | 8.5 | 4.5 | 4.7 | 3.5 | 4.5 | 3.5 |
| Mean | 7.67 ± 2.5b | 7.80 ± 2.6b | 4.33 ± 0.8a | 4.4 ± 0.8a | 3.67 ± 1.0a | 3.87 ± 0.9a | 3.47 ± 0.8a | |
| Texture | ||||||||
| Mouthfeel | 10 | 8.0 | 8.4 | 6.5 | 6.5 | 5.8 | 4.7 | 4.5 |
| Crumb stability and softness | 10 | 8.0 | 8.0 | 6.0 | 5.2 | 5.2 | 5.2 | 4.5 |
| Grittiness | 10 | 7.0 | 7.2 | 6.0 | 5.0 | 5.2 | 4.3 | 3.5 |
| Lightness | 10 | 8.0 | 8.5 | 6.0 | 5.5 | 5.2 | 5.2 | 4.5 |
| Mean | 7.75 ± 0.5d | 8.03 ± 0.6d | 6.12 ± 0.3c | 5.55 ± 0.7bc | 5.35 ± 0.3b | 4.85 ± 0.4ab | 4.25 ± 1.9a | |
| General acceptance | ||||||||
| 7.85c | 8.1c | 7.04c | 7.01c | 5.83b | 5.20b | 3.71a | ||
d–a, Mean in same column with the same alphabets are not significantly different (P < 0.05); WF, wheat flour; BF, breadfruit flour; (05–40), BF/WF composite blends.