Table 5.
The effect of incorporating barley flour (BF) to wheat flour (WF) on the organoleptic quality of rusks
| Blends | Crust color | Crust hardness | Crumb color | Crumb chewiness | Taste | Aroma | Overall acceptability |
|---|---|---|---|---|---|---|---|
| WF | 8.6c ± 0.12 | 8.7d ± 0.16 | 9d ± 0.20 | 8d ± 0.12 | 9c ± 0.11 | 9c ± 0.18 | 8.9d ± 0.21 |
| BF-10% + WF-90% | 8.3c ± 0.10 | 8.3d ± 0.21 | 8.6c ± 0.23 | 8d ± 0.12 | 8.9c ± 0.15 | 8.9c ± 0.12 | 8.6 cd ± 0.12 |
| BF-20% + WF-80% | 7.5b ± 0.21 | 7.4c ± 0.17 | 8.6c ± 0.14 | 8.2c ± 0.22 | 8.7c ± 0.07 | 8.7c ± 0.27 | 8.2 cd ± 0.13 |
| BF-30% + WF-70% | 7.2b ± 0.09 | 7.3bc ± 0.05 | 7.5b ± 0.12 | 7.3c ± 0.34 | 8.5c ± 0.10 | 8.5c ± 0.19 | 8.1c ± 0.10 |
| BF-40% + WF-60% | 6.2ab ± 0.07 | 6.2b ± 0.23 | 6.5b ± 0.09 | 5.4b ± 0.23 | 6.8b ± 0.26 | 6.8b ± 0.18 | 6.7b ± 0.12 |
| BF-50% + WF-50% | 5.8a ± 0.18 | 5.6a ± 0.13 | 5.0a ± 0.25 | 4.9b ± 0.15 | 5.7a ± 0.17 | 6.0a ± 0.21 | 6a ± 0.05 |
Values are an average of triplicate observations; (Mean ± SD). Values followed by a similar superscript in a column do not differ significantly (p < 0.05)