Research Article
Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices
Table 2
Descriptive analysis of results based on the analysis of variance (ANOVA) performed on rye-buckwheat cakes with spice addition.
| Attribute | Rye-buckwheat cakes | ā | ā | Control | Cloves | Nutmeg | Allspice | Cinnamon | Vanilla | Spice mix |
| 1 | Brown colour | 8.56a | 7.42b | 5.28d | 6.91bc | 5.99cd | 6.93bc | 7.18b | 2 | Sweet o. | 3.92a | 4.17a | 4.2a | 4.73a | 5.13a | 4.92a | 4.10a | 3 | Dried mushroom o. | 0.53a | 0.13b | 0.16b | 0.05b | 0.07b | 0.05b | 0.17b | 4 | Biscuit o. | 1.70c | 2.68bc | 3.26ab | 4.03a | 3.83ab | 4.10a | 3.20ab | 5 | Anise o. | 0.90a | 0.02a | 0.02a | 0.01a | 0.16a | 0.02a | 0.09a | 6 | Cinnamic o. | 0.03b | 0.03b | 0.03b | 0.02b | 2.85a | 0.52b | 0.33b | 7 | Cloves o. | 0.01b | 2.92a | 0.10b | 0.61b | 0.22b | 0.03b | 0.46b | 8 | White pepper o. | 0.86a | 0.02a | 0.10a | 0.02a | 0.02a | 0.01a | 0.06a | 9 | Vanilla o. | 0.03b | 0.02b | 0.02b | 0.03b | 0.07b | 2.33a | 0.08b | 10 | Spicy o. | 3.53ab | 4.13a | 2.39bc | 3.16ab | 1.74c | 1.91c | 2.59bc | 11 | Sweet t. | 3.73c | 4.22bc | 4.80abc | 5.51ab | 5.59ab | 6.14a | 4.71bc | 12 | Bitter t. | 4.21a | 2.54b | 1.10bc | 1.44bc | 0.44c | 1.19bc | 1.47bc | 13 | Anise t. | 1.74a | 0.46b | 0.08b | 0.04b | 0.27b | 0.03b | 0.33b | 14 | Cinnamic t. | 0.02b | 0.03b | 0.02b | 0.03b | 2.58a | 0.05b | 0.05b | 15 | Cloves t. | 0.03b | 3.62a | 0.03b | 0.02b | 0.06b | 0.03b | 0.22b | 16 | White pepper t. | 0.04a | 0.02a | 0.02a | 0.86a | 0.03a | 0.02a | 0.01a | 17 | Vanilla t. | 0.02b | 0.03b | 0.11b | 0.02b | 0.34b | 2.88a | 0.14b | 18 | Ginger t. | 0.03a | 0.29a | 0.03a | 0.01a | 0.02a | 0.03a | 0.02a | 19 | Spicy t. | 3.56a | 3.98a | 3.52a | 3.24a | 2.91a | 2.46a | 3.69a | 20 | Pungent t. | 1.64a | 0.52bc | 0.81b | 0.14cd | 0.15cd | 0.15cd | 0.09d | 21 | Aftertaste | 3.82a | 4.36a | 2.01b | 1.55b | 1.77b | 1.68b | 1.57b | 22 | Hardness | 7.67ab | 7.07b | 7.67ab | 7.88a | 8.03a | 7.99a | 7.10b | 23 | Crispness | 7.90abc | 8.10a | 7.99ab | 7.63c | 6.45e | 7.69bc | 7.07d |
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Means in each rows with the same letters do not have significant differences (Fisher test, ). o.: attributes of odour; t.: attributes of taste.
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