Table 2.
Physico-sensory characteristic and texture profile analysis of bread
| ssF (%) | |||
|---|---|---|---|
| Parameters | Control | 15% ssF | 15% ssF + GAS |
| Specific volume (cm3/g) | 3.80 ± 0.02 b | 2.97 ± 0.03c | 4.18 ± 0.03a |
| Hardness (N) | 64.84 ± 0.02c | 136.00 ± 0.03a | 77.00 ± 0.03b |
| Cohesiveness | 0.25 ± 0.02a | 0.18 ± 0.03c | 0.22 ± 0.03b |
| Springiness (mm) | 0.96 ± 0.03a | 0.79 ± 0.01c | 0.91 ± 0.02a |
| Gumminess | 16.21 ± 0.02c | 24.48 ± 0.03a | 16.94 ± 0.00b |
| Chewiness (N mm) | 15.56 ± 0.03b | 19.34 ± 0.03a | 15.41 ± 0.03b |
| Colour | |||
| L | 63.47 ± 0.13a | 50.78 ± 0.03c | 58.60 ± 0.03b |
| a | -0.19 ± 0.11a | 0.86 ± 0.14b | 0.60 ± 0.02c |
| b | 12.37 ± 0.03a | 11.75 ± 0.02c | 12.18 ± 0.01b |
| OQS (60) | 52.50 ± 0.03a | 40.00 ± .0.01c | 49.00 ± 0.03b |
ssF: Sphenostylis stenocarpa flour, overall quality score (OQS) is the combined score of sensory parameters such as crust colour, crust shape, crumb colour, crumb grain, mouthfeel and taste
Values in the row with the same superscript letters are not significantly different from each other at p ≤ 0.05. Values are means of three replicates ± standard deviation