Table 3.
Mean and standard deviation of effect on organoleptic characteristics in breads incorporated with Spirulina powder (stored at refrigeration temperature)
| Organoleptic characteristic | 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 | 7.70 ± 0.20 | 7.60 ± 0.36 | 7.50 ± 0.22 | 7.00 ± 0.10 | 7.45 | |
| 4 | 6.60 ± 0.33 | 6.40 ± 0.22 | 6.30 ± 0.22 | 6.20 ± 0.21 | 6.37 | |
| 7 | 5.30 ± 0.22 | 5.60 ± 0.21 | 5.50 ± 0.30 | 5.10 ± 0.46 | 5.37 | |
| Mean | 6.90 | 6.92 | 6.72 | 6.36 | ||
| CD (P ≤ 0.05) | Storage period = 0.27 |
Supplementation level = 0.27, Interaction = NS |
||||
NS non-significant