TABLE 3.
Physicochemical properties of pan bread samples (all the values are in dry basis; mean ± standard deviation)
| Humidity% (First day) | Humidity% (Third day) | Humidity% (Fifth day) | Specific volume | Crude fiber (%) | Ash (%) | |
|---|---|---|---|---|---|---|
| BS30 | 65.56 ± 1.00Ac | 61.54 ± 2.08Bc | 57.24 ± 0.17Ce | 1.66 ± 0.5e | 3.60 ± 0.1b | 3.42 ± 0.05a |
| BB30 | 61.98 ± 0.11Ad | 60.67 ± 0.57Ac | 57.36 ± 0.11Be | 1.663 ± 0.15e | 5.7 ± 0.1a | 2.90 ± 0.06bc |
| BB20 | 69.90 ± 0.10Ab | 67.70 ± 1.00Bb | 66.92 ± 0.1Cb | 2.68 ± 0.15bc | 3.48 ± 0.1b | 2.21 ± 0.07d |
| BS20 | 70.20 ± 3.00Ab | 68.12 ± 0.57ABb | 67.22 ± 0.02Bb | 2.64 ± 0.26bc | 2.37 ± 0.05d | 3.04 ± 0.3bc |
| ES30 | 65.79 ± 2.5Ac | 62.06 ± 1.73Bc | 61.51 ± 0.36Ccd | 1.47 ± 0.20e | 1.78 ± 0.11e | 2.79 ± 0.1c |
| ES20 | 72.65 ± 3.07Aa | 70.21 ± 1.05Ba | 70.21 ± 0.14Ca | 2.51 ± 0.11c | 1.37 ± 0.25f | 3.01 ± 0.05bc |
| EB30 | 64.77 ± 3.6Ac | 61.44 ± 2.8Bc | 58.53 ± 0.45Cd | 1.95 ± 0.12d | 3.65 ± 0.06b | 3.13 ± 0.1ab |
| EB20 | 72.71 ± 1.1Aa | 71.28 ± 1.15Ba | 70.21 ± 0.02Ba | 3.63 ± 0.06a | 3.22 ± 0.1c | 2.35 ± 0.25d |
| W20 | 71.95 ± 0.57Aa | 67.92 ± 1.06Bb | 66.50 ± 0.57Ca | 2.84 ± 0.1b | 1.26 ± 0.06f | 3.25 ± 0.05ab |
Note: Small shared letters indicate no significant differences in each column, and large shared letters indicate no significant difference in each row at 95% confidence level. BB30 (non‐extruded sample with large‐sized fractions at 30%), BS20 (non‐extruded sample with small‐sized fractions at 20%), ES30 (extruded sample with small‐sized fractions at 30%), ES20 (extruded sample with small‐sized fractions at 20%), EB20 (extruded sample with large‐sized fractions at 20%), EB30 (extruded sample with large‐sized fractions at 30%), and W20 (control sample containing 20% wheat bran).