Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

Figure 2

Sensory radar chart showing colour, texture, aroma, taste, and overall acceptability of bread substituted with various percentages of amaranth flour (AF). A5: 5% amaranth flour+95% wheat flour; A10: 10% amaranth flour+90% wheat flour; A15: 15% amaranth flour+85% wheat flour.