The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread

Table 5

Sensory evaluation of wheat and walnut bread samples.

Parameter	A	AB1	AB2	AB3	AB4
Crumb colour	4.67 ± 0.21	4.65 ± 0.13	4.56 ± 0.11	4.28 ± 0.24	3.23 ± 0.42
Crumb texture	4.61 ± 0.19	4.63 ± 0.11	4.69 ± 0.30	4.12 ± 0.41	2.80 ± 0.31
Taste and flavour	4.54 ± 0.20	4.72 ± 0.23	4.80 ± 0.18	3.95 ± 0.25	3.55 ± 0.33
Overall acceptability	4.66 ± 0.12	4.71 ± 0.9	4.74 ± 0.06	3.48 ± 0.10	3.43 ± 0.12

Mean ± standard deviation; different letters in the same column represent significant differences (p ≤ 0.05 between samples). Wheat flour 100% (A), wheat flour 80% and walnut flour 20% (AB1), wheat flour 70% and walnut flour 30% (AB2), wheat flour 60% and walnut flour 40% (AB3), and wheat flour 50% and walnut flour 50% (AB4).