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

Table 3

Sensory acceptability 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%)
Color	T1 (170)	^c	^bc	^bc	^abc	^bc
	T2 (180)	^bc	^ab	^ab	^bc	^bc
Aroma	T1 (170)	^a	^a	^a	^a	^a
	T2 (180)	^a	^a	^a	^a	^a
Texture	T1 (170)	^c	^ab	^ab	^ab	^a
	T2 (180)	^bc	^abc	^abc	^ab	^ab
Taste	T1 (170)	^ab	^a	^b	^ab	^ab
	T2 (180)	^ab	^ab	^ab	^ab	^a
Overall	T1 (170)	^ab	^b	^a	^ab	^ab
	T2 (180)	^ab	^ab	^b	^ab	^ab

Mean values in the same row with different lowercase were significantly different (). Mean values in the same column with different uppercase were significantly different (). 1: very disliked; 2: disliked; 3: liked; 4: preferred; 5: very liked. The letter above the bar graph beside the same number shows that it is not different based on the DNMRT statistical test at the level of confidence 5%.