Research Article
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 ± 0.27a | 7.30 ± 0.24a | 7.50 ± 0.19a | 7.20 ± 0.3a | 7.58 ± 0.19a | 7.49 ± 0.27a | T1 | 6.85 ± 0.28bc | 6.63 ± 0.24b | 6.53 ± 0.19bc | 7.02 ± 0.31a | 7.04 ± 0.19ab | 6.86 ± 0.28ab | T2 | 6.19 ± 0.33c | 6.50 ± 0.28b | 5.84 ± 0.28c | 5.47 ± 0.37b | 6.64 ± 0.25bc | 6.13 ± 0.36c | T3 | 7.00 ± 0.23b | 7.36 ± 0.18a | 6.17 ± 0.35c | 6.56 ± 0.31a | 6.15 ± 0.34c | 6.69 ± 0.26bc | T4 | 7.30 ± 0.19ab | 7.50 ± 0.21a | 7.15 ± 0.27ab | 7.26 ± 0.24a | 7.23 ± 0.26ab | 7.33 ± 0.13ab |
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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. |