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

Table 6

Effect of substitution of amaranth flour on proximate composition of bread.

Parameters	Wheat flour (100%)	A5+95% wheat flour	A10+90% wheat flour	A15+85% wheat flour
Moisture (%)	^aD	^aC	^aB	^aA
Ash (%)	^dD	^dC	^dB	^dA
Protein (%)	^dD	^dC	^dB	^dA
Crude fibre (%)	^dD	^dC	^dB	^dA
Crude fat (%)	^dD	^dC	^dB	^dA
NFE (%)	^aA	^aB	^aC	^aD
AWRC (%)	^aA	^aB	^aC	^aD

Values are expressed as means of triplicate (). Values with the same superscripts in a column are statistically similar while values with different superscripts are significantly different ().