Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread

<div>Generalized Procrustes Analyses of group average plots for descriptors of butter bread substituted with tiger nut flour. In the consensus space that is Bb (Butter bread), partial substitution of wheat flour with 10% tiger nut flour (T10Bb), 15% tiger nut flour (T15Bb), 20% tiger nut flour (T20Bb), 25% tiger nut flour (T25Bb), or 30% tiger nut flour (T30Bb). Plots are based on duplicate experiments.</div>

International Journal of Food Science

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Figure 6

Figure 6: Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread 

Figure 6 | Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread 