Table 6 Sensory properties of formulated breads

T1

10.16 ± 1.12^c

6.01 ± 2.5^a

6.57 ± 2.7^a

8.59 ± 1.0^b

7.43 ± 3.6^a

9.03 ± 2.0^c

9.71 ± 1.1^d

T2

8.56 ± 1.1^b

7.07 ± 3.5^a

7.08 ± 3.1^a

5.84 ± 2.4^a

8.28 ± 3.0^a

8.68 ± 2.9^b,c

8.14 ± 1.2^c

T3

5.85 ± 3.0^a

9.81 ± 2.9^a

9.34 ± 3.1^a

5.39 ± 2.3^a

7.03 ± 2.4^a

6.70 ± 2.3^b

5.41 ± 2.7^b

T4

4.11 ± 2.4^a

7.66 ± 3.6^a

7.83 ± 3.5^a

5.34 ± 2.7^a

5.83 ± 2.7^a

4.00 ± 1.0^a

3.52 ± 1.4^a