Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads

Table 7

Sensory evaluation of pan breads fortified with varying levels of chard.

Pan breads	Taste	Aroma	Crust color	Crumb color	Chewability	Appearance	Overall acceptability
Control	18.77 ± 1.11a	18.55 ± 1.43a	14.55 ± 0.75a	14.45 ± 0.67a	14.25 ± 0.62a	14.35 ± 1.02a	94.92 ± 6.77a
5% chard	16.11 ± 0.96b	15.96 ± 0.80b	12.11 ± 0.54b	12.55 ± 0.35b	12.44 ± 0.51b	11.88 ± 0.45b	81.05 ± 6.41b
10% chard	14.55 ± 0.55c	13.95 ± 0.60c	10.22 ± 0.41c	11.08 ± 0.33c	11.02 ± 0.42c	10.55 ± 0.26bc	71.37 ± 5.71c

Mean values ± standard deviations in each column with different letters (a, b, c, and d) are significantly different (P < 0.05).