Table 4: Mean sensory scores from taste panel of bread baked from different flour blends.

Quality attribute Bread samples
ABCDEFGH

Color8.5 ± 0.12b3.4 ± 0.12e2.7 ± 0.17g3.0 ± 0.12f7.9 ± 0.06d8.0 ± 0.12c8.5 ± 0.06b9.0 ± 0.17a
Taste8.7 ± 0.12a3.6 ± 0.12e2.8 ± 0.12g3.2 ± 0.12f8.0 ± 0.12d7.8 ± 0.12c8.5 ± 0.12b8.2 ± 0.06c
Aroma8.4 ± 0.17c3.6 ± 0.06e2.1 ± 0.06g3.0 ± 0.12f8.9 ± 0.06a8.7 ± 0.12b8.2 ± 0.06d8.3 ± 0.09d
Texture8.5 ± 0.08b3.2 ± 0.06f2.6 ± 0.07h2.9 ± 0.06g7.9 ± 0.06d7.7 ± 0.11e9.0 ± 0.06a8.3 ± 0.12c
Crust8.4 ± 0.23b2.8 ± 0.12d2.3 ± 0.06f2.8 ± 0.12e7.6 ± 0.06c8.7 ± 0.12a8.7 ± 0.06a8.7 ± 0.06a
Acceptability8.6 ± 0.12a2.6 ± 0.06f2.4 ± 0.12g1.9 ± 0.06h7.7 ± 0.06e8.0 ± 0.12d8.2 ± 0.06c8.5 ± 0.06b

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%).