Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium

Table 4

Sensory evaluation of breads fortified with skim milk and egg shell and oyster shell powders.

	General appearance (20)	Separation of layer (20)	Roundness (15)	Distribution of crumb (15)	Crust colour	Taste (10)	Odour (10)	General acceptability (100)
Control bread	19.55 ± 1.66^a	19.15 ± 1.30^a	14.55 ± 1.11^a	14.60 ± 1.25^a	9.51 ± 0.34^a	9.40 ± 1.22^ab	9.88 ± 0.75^a	96.64 ± 6.14^a
Bread fortified with skim milk	19.10 ± 1.55^a	19.25 ± 1.09^a	14.75 ± 1.13^a	14.45 ± 1.430^a	9.50 ± 0.57^a	10.00 ± 1.38^a	9.80 ± 0.77^a	96.85 ± 6.11^a
Bread fortified with egg shell	18.80 ± 1.31^ab	18.85 ± 1.43^ab	14.42 ± 1.10^a	14.35 ± 1.23^a	9.16 ± 0.55^a	9.20 ± 1.21^ab	8.99 ± 0.59^b	93.77 ± 5.21^b
Bread fortified with oyster shell	18.75 ± 1.66^ab	18.80 ± 1.59^ab	14.50 ± 1.21^a	14.30 ± 1.22^a	9.17 ± 0.53^a	9.10 ± 1.24^ab	8.95 ± 0.65^b	93.57 ± 5.29^b

Values of three independent repeats () are expressed as mean ± SD. Values with different letters in each column are significant at .