## 3 Results and Discussion
### Sensory Evaluation of Gluten-Free Bread Prepared with Aromatic Herbs and Spices  
The sensory profiles obtained through the affective hedonic scale test of the different gluten-free bread prepared with the optimal formulation and including aromatic herbs and spices are shown in Figure 3. As can be observed, all the sensory attributes evaluated in the bread samples (appearance, odor, taste, and texture) received mean scores above 5. Therefore, these results indicated that the panelists accepted all the bread formulations prepared. In general, both appearance and odor were the sensory attributes best valued in \begin{table}
\begin{tabular}{c c c c c c} \hline
**Bread** & **Moisture** & **Protein \({}^{*}\)** & **Fat \({}^{*}\)** & **Ash \({}^{*}\)** & **Fiber \({}^{*}\)** & **Carbohydrate \({}^{*}\)** \\
**Formulation** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** \\ \hline
**B-CS** & 44 \(\pm\) 4 \({}^{\text{ab}}\) & 9.06 \(\pm\) 0.01 \({}^{\text{a}}\) & 4.4 \(\pm\) 0.2 \({}^{\text{ab}}\) & 2.8 \(\pm\) 0.2 \({}^{\text{c}}\) & 0.562 \(\pm\) 0.002 \({}^{\text{a}}\) & 84 \(\pm\) 5 \({}^{\text{a}}\) \\
**B-TR** & 40 \(\pm\) 4 \({}^{\text{a}}\) & 9.0 \(\pm\) 0.1 \({}^{\text{a}}\) & 4.6 \(\pm\) 0.3 \({}^{\text{ab}}\) & 2.7 \(\pm\) 0.1 \({}^{\text{ab}}\) & 0.596 \(\pm\) 0.001 \({}^{\text{b}}\) & 84 \(\pm\) 2 \({}^{\text{a}}\) \\
**B-BO** & 43 \(\pm\) 4 \({}^{\text{ab}}\) & 9.0 \(\pm\) 0.2 \({}^{\text{a}}\) & 3.97 \(\pm\) 0.05 \({}^{\text{a}}\) & 2.6 \(\pm\) 0.1 \({}^{\text{ab}}\) & 0.572 \(\pm\) 0.001 \({}^{\text{a}}\) & 84 \(\pm\) 2 \({}^{\text{a}}\) \\
**B-CC** & 43 \(\pm\) 4 \({}^{\text{ab}}\) & 8.89 \(\pm\) 0.01 \({}^{\text{a}}\) & 4.11 \(\pm\) 0.05 \({}^{\text{ab}}\) & 2.51 \(\pm\) 0.04 \({}^{\text{a}}\) & 0.58 \(\pm\) 0.02 \({}^{\text{ab}}\) & 84 \(\pm\) 2 \({}^{\text{a}}\) \\
**B-A** & 47 \(\pm\) 4 \({}^{\text{b}}\) & 8.9 \(\pm\) 0.2 \({}^{\text{a}}\) & 4.5 \(\pm\) 0.6 \({}^{\text{b}}\) & 2.8 \(\pm\) 0.1 \({}^{\text{bc}}\) & 0.529 \(\pm\) 0.003 \({}^{\text{a}}\) & 84 \(\pm\) 2 \({}^{\text{a}}\) \\ \hline \end{tabular} Mean scores in columns with the same superscript letter are not significantly different (\(p<\) 0.05), as determined by [PERSON]’s multiple range test. \({}^{*}\) Data expressed on dry weight basis (DM).  
\end{table} 
Table 4: Proximate composition of gluten-free bread samples. the five types of gluten-free bread evaluated, of which B-BO and B-A bread were the best rated for these attributes. Regarding the different bread formulations, appearance was best rated in the B-CC and B-A bread, while odor was the attribute best valued in the B-TR and B-BO bread. In the control (B-CS sample), both appearance and odor were the attributes best rated. Nonetheless, it is worth noting that sensory scores for odor, taste, and texture were higher in the bread formulations with aromatic herbs and spices (except bread B-TR) than in the bread control. This suggests that the incorporation of aromatic herbs and spices improves some of the sensory aspects of gluten-free bread, as predicted by the panelists. On the other hand, the texture was the lowest sensory attribute valued in B-CS, B-TR, and B-BO bread, whereas in B-CC and B-A, the taste was the attribute with the lowest score. It is worth highlighting that all bread received similar ratings regarding the taste attribute, except the B-BO, which significantly stood out, obtaining the highest score, while the B-TR bread received the lowest score in the taste attribute. In fact, the B-BO bread obtained the highest score in all the sensory attributes evaluated (except appearance). Accordingly, the results obtained for the global assessment suggested that the B-BO bread was the one that the panelists liked the most as a whole, followed by the B-CC and B-CS samples, which received the same overall liking score, and then the B-A bread. For the latter, it should be noted that most of the panelists indicated that, due to the anise, the product reminded them more of a sponge cake than of bread since the odor and taste suggested sweet sensations.