. 2022 Apr 21;27(9):2690. doi: 10.3390/molecules27092690

Table 4.

The sensory characteristics of gluten-free breads with FOCE.

		Control	FOCE25%	FOCE50%	FOCE75%	FOCE100%	p-Value
Appearance	beige color	1.31 ^b	1.71 ^a	1.73 ^a	1.85 ^a	1.71 ^a	0.0005
	pore collocation	2.57 ^b	7.17 ^a	7.53 ^a	7.57 ^a	7.73 ^a	<0.0001
	pore dimension	1.41 ^b	1.63 ^ab	1.81 ^ab	2.24 ^a	1.98 ^a	0.0084
Odor	acid	2.35 ^a	1.46 ^ab	1.48 ^ab	1.21 ^b	1.23 ^b	0.0038
	oily	2.15 ^a	2.17 ^a	2.27 ^a	2.21 ^a	2.03 ^a	0.9445
	wheat bread	1.61 ^a	2.00 ^a	1.79 ^a	2.07 ^a	2.10 ^a	0.2213
	sweet	1.45 ^a	1.42 ^a	1.33 ^a	1.44 ^a	1.49 ^a	0.8731
Texture (manual)	elasticity	5.3 ^b	6.59 ^a	6.54 ^a	6.51 ^a	6.59 ^a	0.0018
Texture (in the mouth)	chewiness	2.23 ^a	1.93 ^a	1.89 ^a	1.82 ^a	1.98 ^a	0.3161
	adhesiveness	1.67 ^a	1.70 ^a	1.45 ^a	1.45 ^a	1.47 ^a	0.7294
	moisture	2.93 ^a	2.83 ^a	2.89 ^a	2.93 ^a	2.83 ^a	0.9861
Taste	wheat bread	1.82 ^a	2.16 ^a	2.23 ^a	2.45 ^a	2.18 ^a	0.1201
	acid	1.54 ^c	2.01 ^bc	2.36 ^abc	2.69 ^ab	3.04 ^a	0.0002
	sweet	1.27 ^a	1.87 ^a	1.80 ^a	1.77 ^a	1.82 ^a	0.0671
	salty	0.68 ^a	0.45 ^b	0.46 ^b	0.48 ^b	0.42 ^b	0.0059
	aftertaste	2.92 ^a	2.76 ^a	3.03 ^a	2.91 ^a	3.27 ^a	0.3736

Within each row and for each factor, values with the same letter (^{a, b, c}) do not differ significantly (p < 0.05) when subjected to the one-way analysis of variance (ANOVA) with Tukey’s multiple comparison test.