TABLE 9.
Sensory quality analysis of steamed bread enriched with distillers dried grains
| Quality parameter (score) | Control | 10% DDG | 15% DDG | 20% DDG | 25% DDG |
|---|---|---|---|---|---|
| Specific volume (15) | 14.75 ± 0.87 a | 11.58 ± 1.24 b | 8.75 ± 1.22 c | 4.67 ± 0.65 d | 3.08 ± 0.79 e |
| Height (5) | 2.75 ± 0.62 a | 2.50 ± 0.67 ab | 2.50 ± 0.67 ab | 2.17 ± 0.58 bc | 1.67 ± 0.49 c |
| Surface color (10) | 10.00 ± 0.00 a | 7.75 ± 0.62 b | 7.00 ± 0.95 c | 6.08 ± 0.67 d | 4.25 ± 01.36 e |
| Surface structure (10) | 9.67 ± 0.49 a | 9.00 ± 0.95 ab | 8.00 ± 0.95 bc | 7.83 ± 1.47 c | 7.08 ± 1.83 c |
| Exterior appearance (10) | 9.17 ± 1.40 a | 8.50 ± 1.38 ab | 7.92 ± 1.51 ab | 8.33 ± 1.15 ab | 7.33 ± 1.83 b |
| Interior structure (15) | 13.67 ± 1.87 a | 11.83 ± 3.10 ab | 12.00 ± 2.59 ab | 10.17 ± 2.72 b | 10.58 ± 2.71 b |
| Elasticity (10) | 9.75 ± 0.45 a | 8.17 ± 1.59 b | 7.33 ± 1.61 bc | 6.42 ± 2.43 c | 4.83 ± 2.21 d |
| Chewiness (10) | 9.58 ± 0.67 a | 8.00 ± 0.95 b | 7.42 ± 1.44 bc | 6.42 ± 1.38 cd | 5.92 ± 1.88 d |
| Stickiness (10) | 8.75 ± 1.60 a | 7.33 ± 1.50 b | 6.75 ± 1.76 b | 6.08 ± 1.44 bc | 4.75 ± 1.86 c |
| Flavor (5) | 4.50 ± 0.90 a | 4.33 ± 0.98 a | 3.83 ± 0.72 ab | 3.42 ± 0.79 b | 3.33 ± 1.23 b |
| Total score (100) | 92.58 ± 3.29 a | 79.00 ± 5.20 b | 71.50 ± 4.58 c | 61.58 ± 6.24 d | 52.83 ± 6.91 e |
All data were determined in triplicate. Mean ± standard deviation values in the same column followed by the same letter are not significantly different from each other (p > .05). Steamed bread quality score: poor = <70 points, average or general = 70–79 points, good = 80–89, and excellent = 90–100 points.
Abbreviation: DDG, distillers dried grain.