Table 9.
Influence of type of bread (6) on the attributes and mean scores of the significant sensory attributes (comparison of formulations). Data expressed as means.
| Days of Storage | Attributes | F Values | Type | |||||
|---|---|---|---|---|---|---|---|---|
| Control A | Control B | 1A | 1B | 2A | 2B | |||
| 0 | Salty | 12.08 *** | 4.2b | 4.3b | 1.6a | 1.6a | 1.6a | 1.5a |
| 15 | Sweet | 5.23 *** | 2.9a | 3.0a | 4.3ab | 5.2bc | 5.8c | 5.0bc |
| Salty | 7.49 *** | 4.4b | 4.1b | 1.9a | 1.9a | 1.4a | 1.7a | |
| Bread flavor | 2.98 * | 6.1b | 6.2b | 4.9ab | 4.1a | 4.6ab | 3.6a | |
| Overall evaluation | 5.01 *** | 6.5b | 6.3b | 4.1a | 3.9a | 4.2a | 3.4a | |
| 30 | Sweet | 5.30 *** | 3.1ab | 2.8a | 4.3abc | 4.6bc | 6.4d | 5.3cd |
| Salty | 7.40 *** | 3.9b | 4.2b | 2.4a | 2.2a | 1.6a | 1.7a | |
| Bread flavor | 2.45 ** | 5.4b | 5.5b | 4.6ab | 3.8ab | 3.3a | 3.5a | |
| Overall evaluation | 3.48 ** | 5.8b | 5.7b | 4.6ab | 3.8a | 3.3a | 3.6a | |
| 60 | Sweet | 3.25 * | 2.9a | 3.4a | 4.1ab | 4.4ab | 5.6b | 5.0b |
| Salty | 9.45 *** | 5.2b | 4.8b | 2.8b | 3.2b | 1.9ab | 1.3a | |
| Overall | 3.17 * | 5.4bc | 5.6c | 4.0ab | 4.3abc | 3.7a | 3.2a | |
| 90 | Sweet | 6.45 *** | 5.4bc | 5.6c | 3.8ab | 4.1abc | 3.5a | 3.3a |
| Salty | 12.45 *** | 5.0b | 4.5b | 2.3a | 2.4a | 1.8a | 2.4a | |
| Overall evaluation | 2.87 * | 5.4bc | 5.6c | 3.8ab | 4.1abc | 3.5a | 3.3a | |
Different letters in the same row indicate significant differences at p ≤ 0.05 *, p ≤ 0.01 **, p ≤ 0.001 ***.