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.

Quality attribute	Bread samples
	A	B	C	D	E	F	G	H
Color	8.5 ± 0.12^b	3.4 ± 0.12^e	2.7 ± 0.17^g	3.0 ± 0.12^f	7.9 ± 0.06^d	8.0 ± 0.12^c	8.5 ± 0.06^b	9.0 ± 0.17^a
Taste	8.7 ± 0.12^a	3.6 ± 0.12^e	2.8 ± 0.12^g	3.2 ± 0.12^f	8.0 ± 0.12^d	7.8 ± 0.12^c	8.5 ± 0.12^b	8.2 ± 0.06^c
Aroma	8.4 ± 0.17^c	3.6 ± 0.06^e	2.1 ± 0.06^g	3.0 ± 0.12^f	8.9 ± 0.06^a	8.7 ± 0.12^b	8.2 ± 0.06^d	8.3 ± 0.09^d
Texture	8.5 ± 0.08^b	3.2 ± 0.06^f	2.6 ± 0.07^h	2.9 ± 0.06^g	7.9 ± 0.06^d	7.7 ± 0.11^e	9.0 ± 0.06^a	8.3 ± 0.12^c
Crust	8.4 ± 0.23^b	2.8 ± 0.12^d	2.3 ± 0.06^f	2.8 ± 0.12^e	7.6 ± 0.06^c	8.7 ± 0.12^a	8.7 ± 0.06^a	8.7 ± 0.06^a
Acceptability	8.6 ± 0.12^a	2.6 ± 0.06^f	2.4 ± 0.12^g	1.9 ± 0.06^h	7.7 ± 0.06^e	8.0 ± 0.12^d	8.2 ± 0.06^c	8.5 ± 0.06^b

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%).