Effect of Camel Milk on the Physicochemical, Rheological, and Sensory Qualities of Bread

Table 5

Sensory evaluation of wheat bread samples with different concentrations of camel milk.

Parameter	C0 : W100	C30 : W70	C50 : W50	C70 : W30	C100 : W0
Crumb colour	4.50^b ± 0.11	4.55^d ± 0.23	4.56^e ± 0.15	4.48^a ± 0.14	4.53^c ± 0.12
Crumb texture	4.53^e ± 0.23	4.51^d ± 0.10	3.69^c ± 0.30	2.82^b ± 0.21	2.77^a ± 0.11
Taste and flavour	4.70^d ± 0.53	4.82^e ± 0.12	4.72^c ± 0.10	4.15^b ± 0.55	3.95^a ± 0.73
Overall acceptability	4.62^c ± 0.10	4.66^e ± 0.45	4.64^d ± 0.12	3.32^b ± 0.22	3.13^a ± 0.77

Mean ± standard deviation (n = 3). Different letters in the same row represent significant differences between samples (). C0 : W100: 100% water (control), C30 : W70: 70% water and 30% camel milk, C50 : W50: 50% water and 50% camel milk, C70 : W30: 30% water and 70% camel milk, and C100 : W0: 100% camel milk.