Table 4.
Effect of drying methods and blending ratio on the sensory characteristics of taro–wheat bread
| Bread sample | Color | Taste | Flavor | Appearance | Overall acceptability |
|---|---|---|---|---|---|
| D1B1 | 4.50 ± 0.06 | 4.61 ± 0.08a | 3.55 ± 0.08ed | 3.26 ± 0.80d | 4.44 ± 0.07b |
| D1B2 | 4.58 ± 0.08 | 3.75 ± 0.92bc | 3.36 ± 0.07ed | 3.97 ± 0.04b | 4.28 ± 0.04c |
| D1B3 | 4.60 ± 0.11 | 3.28 ± 0.04c | 3.28 ± 0.13e | 3.97 ± 0.07b | 3.95 ± 0.06d |
| D2B1 | 4.64 ± 0.16 | 3.81 ± 0.04bac | 4.34 ± 0.01b | 4.09 ± 0.05ba | 4.55 ± 0.08ba |
| D2B2 | 4.40 ± 0.13 | 4.01 ± 0.08b | 4.19 ± 0.01cb | 4.33 ± 0.04a | 4.50 ± 0.05ba |
| D2B3 | 4.44 ± 0.14 | 3.33 ± 0.06c | 3.08 ± 0.07e | 3.75 ± 0.06bc | 4.19 ± 0.05c |
| D3B1 | 4.44 ± 0.08 | 3.50 ± 0.06bc | 3.93 ± 0.08cbd | 3.81 ± 0.05bc | 4.55 ± 0.08ba |
| D3B2 | 3.97 ± 0.05 | 3.67 ± 0.05bc | 3.68 ± 0.09ced | 3.89 ± 0.03bc | 4.30 ± 0.09c |
| D3B3 | 4.27 ± 0.04 | 3.89 ± 0.04ba | 3.19 ± 0.04e | 3.57 ± 0.04dc | 4.23 ± 0.73c |
| 100% wheat | 4.97 ± 0.03 | 4.08 ± 0.07b | 4.50 ± 0.17a | 4.35 ± 0.04a | 4.60 ± 0.09a |
| Mn | 4.48 | 3.79 | 3.71 | 3.89 | 4.36 |
| CV (%) | 5.04 | 7.56 | 9.43 | 5.22 | 5.41 |
| p < .05 | 0.3068ns | 0.0170* | 0.012* | 0.002** | 0.013* |
*, **, and ns represent significant at 5%, significant at 1%, and nonsignificant at 5% probability level, respectively. Mean values followed by the same letter in the column are not significantly different at 5% probability level. DMRT (p < .05), Duncan's multiple range taste at α equal to 0.05; D1B1, D1B2, and D1B3 are oven‐dried taro flour blended bread at 10, 15, and 20 g taro flour, respectively, D2B1, D2B2, and D2B3 are solar‐dried taro flour blended bread at 10, 15, and 20 g, respectively, D3B1, D3B2, and D3B3 are sun‐dried taro flour blended bread at 10, 15, and 20 g taro flour, respectively, Mn, ground mean and CV, coefficient of variation.