BioMed Research International / 2014 / Article / Tab 1

Research Article

Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts

Table 1

Sensory evaluation of bread prepared by the substitution of wheat flour with broccoli sprouts powder (BS).

BS addition %Sensory evaluation
Crumb colorAromaTextureTasteOverall

C∗∗∗8.5 ± 0.38a∗∗8.8 ± 0.38a7.8 ± 0.24a8.4 ± 0.42a8.4 ± 0.43a
B18.1 ± 0.26b7.4 ± 0.54b7.2 ± 0.48ab7.2 ± 0.40ab7.5 ± 0.38b
B28.2 ± 0.34ab5.2 ± 0.29c7.4 ± 0.42ab6.5 ± 0.66c7.1 ± 0.33b
B38.3 ± 0.42ab3.8 ± 0.61d6.8 ± 0.69ab6.2 ± 0.44c6.3 ± 0.56c
B47.9 ± 0.42b2.0 ± 0.60e5.6 ± 0.58c4.7 ± 0.58d5.1 ± 0.54d
B58.1 ± 0.31ab0.8 ± 0.56f3.3 ± 0.37d3.2 ± 0.39e3.9 ± 0.41e

Nine-point hedonic scale of sensory evaluation with 1, 5, and 9 representing extremely dislike, neither like nor dislike, and extremely like, respectively.
Means with different letter superscript within the same column are significantly different .
C: control bread, B1–B5: wheat bread with 1–5% of BS addition, respectively.