Table 2.
Mean and standard deviation of effect on organoleptic characteristics in breads incorporated with Spirulina powder (stored at room temperature)
| Sensory Evaluation | Storage period (days) |
Control | Supplementation level (%) | |||
|---|---|---|---|---|---|---|
| 2 | 4 | 6 | Mean | |||
| Overall acceptability | 0 | 8.00 ± 0.16 | 8.10 ± 0.19 | 7.60 ± 0.18 | 7.16 ± 0.17 | 7.71 |
| 2 | 7.77 ± 0.17 | 7.60 ± 0.21 | 7.48 ± 0.32 | 6.60 ± 0.26 | 7.36 | |
| 4 | 5.46 ± 0.20 | 5.15 ± 0.18 | 5.78 ± 0.17 | 5.20 ± 0.15 | 5.39 | |
| 7 | 5.30 ± 0.16 | 5.10 ± 0.13 | 4.50 ± 0.16 | 4.20 ± 0.15 | 4.77 | |
| Mean | 6.63 | 6.48 | 6.34 | 5.79 | ||
| CD (P ≤ 0.05) | Storage period = 0.26 |
Supplementation level = 0.10, Interaction = 0.1 |
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