Table 1.

Effect of barley blending on the quality of the wheat product

% Barley added	Chapatti quality score (Out of 10)*	Biscuit spread factor*
0	8.58 ± 0.06a	11.33 ± 0.00b
5	8.37 ± 0.06b	11.98 ± 0.10a
10	7.91 ± 0.00c	10.27 ± 0.08c
15	7.08 ± 0.06e	8.61 ± 0.00d
20	7.12 ± 0.06de	8.13 ± 0.09e
25	7.25 ± 0.00d	7.92 ± 0.07f
30	7.25 ± 0.00d	7.54 ± 0.07g
100	–	5.00 ± 0.00h

* Values are means of two determinations ± standard deviation. Means with the same letters in the same column are not significantly different (P < 0.05)