Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour

Table 6

Mean response of general panelist population to YC and Y20 formulas.

	Overall acceptability	Appearance	Color	Flavor	Texture	Aftertaste	Likelihood to purchase
Control (YC)	6.46 ± 1.67^A	6.72 ± 1.70^A	6.75 ± 1.60^A	6.51 ± 1.81^A	6.12 ± 2.06^A	6.01 ± 2.01^A	6.52 ± 3.22^A
Breadfruit treatment (Y20)	5.42 ± 2.16^B	6.27 ± 1.68^B	6.30 ± 1.58^B	5.34 ± 2.31^B	5.92 ± 2.11^A	5.16 ± 2.25^B	4.56 ± 3.60^B

Values with a common upper case letter are not significantly different ().