Modified Rice Straw as Adsorbent Material to Remove Aflatoxin B₁ from Aqueous Media and as a Fiber Source in Fino Bread

Table 8

Sensory evaluation of blended Fino bread.

Samples	Taste ()	Aroma ()	Mouth feel (10)	Crumb texture ()	Crumb color ()	Break & shred ()	Crust color ()	Symmetry shape ()
WF (control)	18.8  ±  0.62	18.5  ±  0.64	9.1  ±  1.45	8.8  ±  0.62	8.0  ±  0.52	9.12   ±  0.42	8.6  ±  0.22	4.4  ±  0.52
95% WF + 5% MRS	16.9  ±  0.56	18.0  ±  0.89	8.6  ±  1.12	8.1  ±  0.52	7.1  ±  0.49	8.82  ±  0.42	7.6  ±  0.18	4.3  ±  0.82
90% WF + 10% MRS	15.8  ±  0.39	17.3  ±  0.81	7.8  ±  1.32	7.5  ±  0.68	6.6  ±  0.56	8.65  ±  0.42	6.7  ±  0.26	4.2  ±  0.79
85% WF + 15% MRS	14.6  ±  0.26	16.7  ±  0.66	6.9  ±  1.62	6.2  ±  0.42	6.2  ±  0.42	8.45  ±  0.42	5.92  ±  0.19	4.1  ±  0.74
LSD at 0.05	1.16	0.39	0.48	0.65	0.35	NS	1.25	NS

The values not followed by the same letters are significantly different at 5% level.