Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

Table 2

Color of plain bread with different baking temperature and yam flour addition.

Color	Baking temperature (°C)	Bread U0 (0%)	Bread U1 (10%)	Bread U2 (15%)	Bread U3 (20%)	Bread U4 (30%)
	T1 (170)	^b	^ab	^a	^a	^a
	T2 (180)	^b	^ab	^a	^a	^a
	T1 (170)
	T2 (180)
	T1 (170)	^a	^b	^b	^b	^b
	T2 (180)	^a	^b	^b	^b	^b
	T1 (170)	^a	^b	^b	^b	^b
	T2 (180)	^a	^b	^b	^b	^b
	T1 (170)	^a	^b	^b	^b	^b
	T2 (180)	^a	^b	^b	^b	^b

Mean values in the same row with different lowercase were significantly different (). Mean values in the same column with different uppercase were significantly different ().