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

Table 7

Mean response of panelist subpopulations to sensory quality of YC and Y20 formulas.

	Consumers not suffering from celiac disease, gluten allergy, or gluten sensitivity		Consumers suffering from celiac disease, gluten allergy, or gluten sensitivity
	Control (YC)	Breadfruit treatment (Y20)	Control (YC)	Breadfruit treatment (Y20)
Overall acceptability	6.50 ± 1.64^A	5.34 ± 2.15^B	5.60 ± 1.95^b	7.00 ± 1.73^a
Appearance	6.75 ± 1.72^A	6.25 ± 1.67^B	6.00 ± 1.22^b	6.60 ± 2.07^a
Color	6.77 ± 1.60^A	6.26 ± 1.59^B	6.40 ± 1.82^b	7.00 ± 1.41^a
Flavor	6.56 ± 1.79^A	5.27 ± 2.29^B	5.60 ± 2.19^b	6.80 ± 2.39^a
Texture	6.17 ± 2.07^A	5.86 ± 2.09^B	5.20 ± 1.92^b	7.00 ± 2.55^a
Aftertaste	6.06 ± 2.02^A	5.11 ± 2.21^B	5.00 ± 1.41^b	6.20 ± 3.03^a
Likelihood to purchase	6.63 ± 3.19^A	4.46 ± 3.59^B	4.20 ± 3.35^b	6.60 ± 3.58^a

For the columns under not suffering, mean values with the same upper case superscript are not significantly different (). For the columns under suffering, mean values with the same lower case superscript are not significantly different ().