Physicochemical, in vitro antidiabetic and sensory characteristics of leavened functional bread made with Lasia spinosa and Nelumbo nucifera rhizome flours composited with wheat flour

Table 5 Effect of substitution ratio on loaf weight, loaf volume and specific volume of L. spinosa and N. nucifera flour incorporated breads

Samples	Loaf weight (g)	Loaf volume (cm³)	Specific volume (cm³)
Control	233.25 ± 1.77^a	561.50 ± 1.50^c	2.46 ± 0.08^c
T1	232.67 ± 2.24^a	560.00 ± 0.01^c	2.40 ± 0.02^c
T2	230.22 ± 2.64^a	558.50 ± 1.50^c	2.39 ± 0.01^c
T3	236.84 ± 2.72^c	550.00 ± 0.05^b	2.11 ± 0.03^b
T4	236.07 ± 2.92^c	548.60 ± 0.01^a	1.96 ± 0.02^a

Values expressed as means ± SD (n = 3). Different letter superscripts express significant differences between values of the same column (p < 0.05)

ISSN: 2661-8974