Table 9.
Sensory attributes analysis of pan and pita bread with (YP*) substitution.
|
Pan bread | |||||||
|---|---|---|---|---|---|---|---|
| Samples | Crust color | Symmetry | Break shard | Crumb color | Grainand texture | Flavor | Overall acceptability |
| Control | 8.20 ± 0.78a | 8.63 ± 0.11a | 8.43 ± 0.21a | 8.15 ± 0.12a | 8.80 ± 0.31a | 8.16 ± 0.18a | 8.59 ± 0.16a |
| YP 5% | 7.60 ± 0.61a | 7.45 ± 0.61b | 7.60 ± 0.21b | 7.50 ± 0.52b | 7.03 ± 0.33a | 7.33 ± 0.32b | 7.13 ± 0.36b |
| YP 10% | 5.30 ± 0.48b | 5.51 ± 0.22c | 5.36 ± 0.18c | 6.41 ± 0.26c | 6.63 ± 0.16b | 6.20 ± 0.42c | 6.27 ± 0.92c |
| YP 15% | 5.00 ± 0.37b | 5.98 ± 0.46c | 5.53 ± 0.32c | 5.53 ± 0.13d | 5.50 ± 0.22c | 5.70 ± 0.68d | 5.57 ± 0.38d |
| Pita bread | |||||||
| External appearance | Internal appearance | ||||||
| Samples | Crust color | Uniformity | Break and shred | Crumb color | Tactile crumb texture | flavor | Overall acceptability |
| Control | 8.20 ± 0.78a | 8.50 ± 0.52a | 8.90 ± 0.33a | 8.90 ± 0.73a | 8.80 ± 0.42a | 8.30 ± 0.18a | 8.27 ± 0.86a |
| YP 5% | 7.23 ± 0.51b | 7.86 ± 0.48b | 7.87 ± 0.61b | 7.10 ± 0.31b | 7.06 ± 0.31b | 7.16 ± 0.66b | 7.73 ± 0.48b |
| YP 10% | 6.40 ± 0.51c | 6.39 ± 0.93c | 7.33 ± 0.63b | 6.64 ± 0.09c | 6.48 ± 0.93c | 6.20 ± 0.12b | 6.69 ± 0.51b |
| YP 15% | 5.90 ± 0.31d | 5.90 ± 0.31d | 5.10 ± 0.31c | 5.90 ± 0.31d | 5.76 ± 0.48d | 5.70 ± 0.68c | 5.16 ± 0.31c |
* YP = yellow pumpkin; Values followed by different letters were significantly different at p < 0.05.