Table 1. Basic properties and sensory evaluation of wheat bread with added pumpkin pulp.
| Basic properties | ||||
|---|---|---|---|---|
|
w(pulp) % |
Loaf volume cm3 |
Bread pH-value | Dallmann porosity index of crumb |
|
| 0 | (495.7±11.5)a | (5.68±0.06)a | (70.0±7.5)a | |
| 5 | (441.8±5.8)b | (5.63±0.07)a | (73.3±5.8)a | |
| 10 | (414.3±2.3)c | (5.56±0.08)a | (76.7±5.2)ab | |
| 15 | (350.7±5.7)d | (5.50±0.04)b | (86. 7±5.3)b | |
| 20 | (326.3±5.8)e | (5.49±0.03)b | (86.7±5.5)b | |
| Sensory evaluation | ||||
|
w(pulp) % |
Crumb colour |
Aroma | Texture | Taste |
| 0 | (7.4±0.3)a | (8.6±0.4)a | (7.7±0.3)a | (7.8±0.2)a |
| 5 | (7.7±0.3)a | (8.4±0.4)a | (7.7±0.2)a | (7.9±0.5)ab |
| 10 | (8.4±0.3)b | (7.7±0.3)b | (7.9±0.5)ab | (7.4±0.2)b |
| 15 | (8.4±0.2)b | (6.6±0.5)c | (8.4±0.2)b | (6.0±0.3)c |
| 20 | (8.6±0.4)b | (5.6±0.3)d | (8.3±0.2)b | (4.5±0.4)d |
*Nine-point hedonic scale of sensory evaluation with 1, 5 and 9 representing extremely dislike, neither like nor dislike, and extremely like, respectively. Mean values with different letters in superscript within the same column are significantly different (p<0.05)