Glycemic and Insulinemic Responses of Vegetables and Beans Powders Supplemented Chapattis in Healthy Humans: A Randomized, Crossover Trial

Table 2

Sensory evaluation of APFC, VPSC and BPSC prepared with different combinations.

Product Type	Appearance	Color	Texture	Taste	Folding ability	Overall palatability
T0	7.80 ± 0.27^a	7.30 ± 0.24^a	7.50 ± 0.19^a	7.20 ± 0.3^a	7.58 ± 0.19^a	7.49 ± 0.27^a
T1	6.85 ± 0.28^bc	6.63 ± 0.24^b	6.53 ± 0.19^bc	7.02 ± 0.31^a	7.04 ± 0.19^ab	6.86 ± 0.28^ab
T2	6.19 ± 0.33^c	6.50 ± 0.28^b	5.84 ± 0.28^c	5.47 ± 0.37^b	6.64 ± 0.25^bc	6.13 ± 0.36^c
T3	7.00 ± 0.23^b	7.36 ± 0.18^a	6.17 ± 0.35^c	6.56 ± 0.31^a	6.15 ± 0.34^c	6.69 ± 0.26^bc
T4	7.30 ± 0.19^ab	7.50 ± 0.21^a	7.15 ± 0.27^ab	7.26 ± 0.24^a	7.23 ± 0.26^ab	7.33 ± 0.13^ab

T₀ = 100% PF: T₁ = 80% PF + 20% VP: T₂ = 70% PF + 30% VP: T₃ = 50% PF + 50% BP: T₄ = 75% PF + 25% BP. ∗ Means sharing similar lettering in a column is nonsignificantly different at , Mean ± SD.