Figure 3.

Global values of the sensory evaluation (consumer acceptance) of bread with lupin: WB (control bread); WFL10 (10% lupin flour and 90% wheat flour); WFL20 (20% lupin flour and 80% wheat flour); and WFL30 (30% lupin flour and 70% wheat flour) by using a 5-point hedonic scale (n = 44). a,b,c—t-test has been used to compare the differences recorded between the samples for each characteristic assessed; data within the same column sharing different superscripts are significantly different (p < 0.05).