Pan bread quality as affected by some nano and fermented-nano food industries by-products

Bulletin of the National Research Centre

Table 2 Organoleptic characteristics of pan bread as affected by addition of nano and fermented nano materials

Sample	Symmetry of shape (5)	Crust color (10)	Break and shred (10)	Crumb texture (15)	Crumb color (10)	Aroma (20)	Taste (20)	Mouth feel (10)
Pan bread made from wheat flours (control samples)
72% extraction	4.8^A	9.3^A	9.2^A	14.2^A	9.6^A	18.9^A	18.3^A	9.0^A
82% extraction	3.5^CD	7.0^BCDEF	6.9^CDEF	10.8^BCD	7.0^CD	15.2^BCD	16.1^AB	7.7^AB
100% extraction	2.8^EF	6.2^CDEFG	6.3^DEFGHI	9.9^CDE	6.1^DE	14.3^BCDE	15.1^BC	6.8^BCD
Pan bread made from wheat flour 72% incorporated with
Nano-wheat bran (%)
5	4.4^AB	8.8^A	8.6^AB	13.4^A	8.8^AB	18.2^A	18.2^A	8.8^A
15	3.8^BCD	7.7^ABC	8.1^ABC	12.8^AB	7.7^BC	16.6^AB	16.2^AB	7.8^AB
25	3.4^CDE	7.0^BCDEF	6.8^CDEF	11.8^ABCD	7.0^CD	15.2^BCD	14.6^BCD	7.1^BC
Nano-wheat germ (%)
5	3.8^BCD2	7.6^ABCD	7.9^ABCD	12.7^AB	7.8^BC	16.1^ABC	15.3^BC	7.8^AB
15	3.1^DEF	5.8^DEFGH	7.0^CDEF	12.1^ABC	6.6^CD	14.4^BCDE	12.5^DE	6.63^BCDE
25	2.5^FGH	4.4^GHI	5.4^FGHI	9.6^CDE	5.6^DEF	13.4^CDEF	11.5^EF	5.5^DEFG
Fermented nano-rice bran (%)
5	4.0^BC	7.3^BCDE	7.1^BCDE	10.8^BCD	6.9^CD	13.9^BCDEF	13.4^CDE	6.8^BCD
15	3.6^CD	6.1^CDEFG	6.4^DEFGHI	10.1^CDE	6.8^CD	12.5^DEF	11.4^EF	5.4^DEFG
25	2.8^EF	5.6^EFGH	5.9^EFGHI	9.5^ED	5.8^DEF	11.2^FG	9.6^FG	4.6^FG
Fermented nano-carrot pomace (%)
5	3.1^DEF	6.8 ^CDEF	6.6^CDEFGH	10.7^BCD	6.6^CD	14.3^BCDE	13.8^BCDE	6.6^BCDE
15	2.5^FG	4.9 ^GHI	6.0^EFGHI	9.2^ED	5.3^DEFG	11.4^EFG	12.1^DEF	5.7^CDEF
25	1.8^GH	4.0 ^HI	5.0^HI	7.9^E	4.2^FG	11.9^EFG	12.2^DEF	4.1^G
Fermented nano-pomegranate peel (%)
5	2.7^EF	5.4^FGHI	5.7^EFGHI	9.3^ED	6.0^DE	12.9^DEF	11.9^DEF	5.2^EFG
15	2.3^FGH	4.5^GHI	5.2^GHI	8.0^E	4.5^EFG	11.9^EFG	11.3^EF	5.3^EFG
25	1.7^H	3.7^I	4.9^I	7.9^E	3.8^G	9.1^G	7.8^G	4.9^FG

Values in the same column followed by different letters are significantly different (p < 0.05)