Research Article
Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends
Table 4
Mean sensory scores from taste panel of bread baked from different flour blends.
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Values are means ± standard error of three replicates. Different superscript in the same row indicates significant differences at . A: wheat flour, WF (100%); B: sweet potato flour, SPF (100%); C: Irish potato flour, IPF (100%); D: sweet potato/Irish potato flour, SPF/IPF (50 : 50%); E: wheat/sweet potato flour, WF/SPF1 (90 : 10%); F: wheat/Irish potato flour, WF/IPF1 (90 : 10%); G: wheat/sweet potato flour, WF/SPF2 (95 : 5%); H: wheat/Irish potato flour, WF/IPF2 (95 : 5%). |