Table 3.
Sensory acceptance of the attributes evaluated in toasts developed from different levels of replacement of wheat flour (WF) by maize biomass flour (MBF) recovered from “biju” maize flour processing
| Attribute | Level of replacement of WF by MBF in toasts (g 100 g−1) | ||||
|---|---|---|---|---|---|
| 0 (T1) | 5 (T2) | 10 (T3) | 15 (T4) | 20 (T5) | |
| Appearance | 7.76 ± 1.15a | 7.72 ± 1.09a | 7.46 ± 1.23ab | 7.66 ± 1.04a | 6.94 ± 1.27b |
| Color | 7.98 ± 0.92a | 7.74 ± 1.14ab | 7.70 ± 0.93ab | 7.78 ± 0.91a | 7.24 ± 1.00b |
| Aroma | 7.74 ± 1.10a | 7.60 ± 1.26ab | 7.00 ± 1.37b | 7.34 ± 1.33ab | 7.14 ± 1.29ab |
| Texture | 8.16 ± 1.06a | 7.64 ± 1.26ab | 6.98 ± 1.13bc | 7.34 ± 1.10b | 6.34 ± 1.57c |
| Taste | 8.08 ± 1.07a | 7.74 ± 1.56ab | 7.18 ± 1.04bc | 7.44 ± 1.11abc | 6.88 ± 1.60c |
| Overall acceptance | 8.12 ± 0.96a | 7.76 ± 1.08ab | 7.42 ± 0.86bc | 7.44 ± 0.86bc | 6.96 ± 1.03c |
Means followed by the same letter in the lines do not differ statistically by the Tukey test, at 5% probability