Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour

Figure 2

Principal component analysis biplots for wheat-fenugreek bread samples as compared to a control dark wheat bread: (a) sensory characteristics; (b) all physicochemical, textural, and sensory parameters (Tables 2–4). Figure 2(b) is shown in the Supplementary Materials section without overlapping as Figures S2b and S2c (center zoom). B_WO = 100% wheat flour + 0% fenugreek flour; B_WF2% = 98% wheat flour + 2% fenugreek flour; B_WF5% = 95% wheat flour + 5% fenugreek flour; B_WF8% = 92% wheat flour + 8% fenugreek flour. Figure 2(b) is showed at Supplementary Material section without overlapping as Figures S2b and S2c (center zoom).

(a)

(b)