Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

Table 7

The effect of hydrocolloids on the sensory parameters.

	Con	P(3)	S(5)
Appearance	4.30 ± 0.91^b	4.80 ± 0.40^a	3.85 ± 1.28^b
Upper face properties	7.70 ± 2.03^ab	8.50 ± 1.22^a	6.60 ± 3.02^b
Lower face properties	3.85 ± 1.36^a	4.35 ± 0.64^a	4.20 ± 0.88^a
Porosity	6.40 ± 3.25^a	7.70 ± 1.57^a	6.40 ± 2.69^a
Texture (firmness and softness)	9.00 ± 4.92^b	10.95 ± 1.67^a	11.55 ± 3.34^a
Chewability	6.10 ± 3.59^b	7.90 ± 1.47^a	7.40 ± 2.41^ab
Aroma and flavor	28.80 ± 15.20^a	30.15 ± 11.22^a	26.55 ± 13.01^a
Overall score	3.30 ± 1.40^a	3.71 ± 0.74^a	3.30 ± 1.18^a

Con: control without any gums, P(3): dough with 3% Persian gum, and S(5): dough with 5% salep gum. Values are the mean ± standard deviation (𝑛=3). Values with different letters in each row are significantly different (𝑃<0.01).