Table 3.
Effect of blending ratio on sensory acceptability of wheat-amaranth bread.
| Treatment acceptability | Color | Taste | Aroma | Texture | Overall |
|---|---|---|---|---|---|
| C | 4.64 ± 0.48a | 4.50 ± 0.55a | 4.45 ± 0.50a | 4.52 ± 0.50a | 4.61 ± 0.49a |
| C1 | 4.11 ± 0.59b | 4.07 ± 0.46b | 3.88 ± 0.70b | 3.83 ± 0.85b | 4.07 ± 0.60b |
| C2 | 3.66 ± 0.52c | 3.45 ± 0.50c | 3.61 ± 0.62bc | 2.92 ± 0.51c | 3.78 ± 0.56c |
| C3 | 3.19 ± 0.55d | 3.35 ± 0.48cd | 3.48 ± 0.62c | 2.71 ± 0.55cd | 3.40 ± 0.54d |
| C4 | 3.16 ± 0.53d | 3.14 ± 0.35d | 3.28 ± 0.70d | 2.68 ± 0.47cd | 3.40 ± 0.49d |
C is control (100% wheat), C1 is 90% wheat and 10% Amaranthus, C2 is 80% wheat and 20% Amaranthus, C3 is 70% wheat and 30% Amaranthus, and C4 is 60% wheat and 40% Amaranthus. Means followed by different superscript letters across the column indicate significant difference at p < 0.05.