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

Table 4

Sensory evaluation of different bread samples.

Bread samples	Colour	Aroma	Taste	Texture	Overall acceptability
B_W0	8.40 ± 0.50^a	7.68 ± 1.145^a	7.72 ± 1.14^a	8.52 ± 0.65^a	8.16 ± 0.55^a
B_WF2%	8.36 ± 0.49^a	7.72 ± 1.1^a	7.68 ± 1.15^a	8.48 ± 0.65^a	8.00 ± 0.71^a
B_WF5%	8.32 ± 0.56^a	7.80 ± 1.00^a	7.64 ± 1.11^a	8.40 ± 0.71^a	7.96 ± 0.73^a
B_WF8%	8.28 ± 0.61^a	7.28 ± 0.98^a	7.00 ± 1.16^a	8.32 ± 0.69^a	7.40 ± 0.87^b

B_W0 = 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. All analyses were made in triplicate, and mean values were recorded (±standard deviations). Identical superscript letters within columns indicate no significant difference ().