# Sensory Profile, Consumers' Perception and Liking of Wheat-Rye Bread Fortified with Dietary Fibre
## 3 Results
### Consumer Liking and Perception of DF Fortified Wheat-Rye bread
The samples fortified with 12% of DF significantly differed from those  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Attributes**} & \multicolumn{6}{c}{**Dietary Fibre Content (\%)**} \\ \cline{2-7}  & **0\%** & **4\%** & **8\%** & **12\%** & **16\%** & **20\%** \\ \hline Colour of the crust & 3.1 \({}^{\text{c}}\) & 4.7 \({}^{\text{b}}\) & 5.9 \({}^{\text{a}}\) & 3.6 \({}^{\text{c}}\) & 5.8 \({}^{\text{a}}\) & 5.5 \({}^{\text{ab}}\) \\ Colour of the crumb & 2.0 \({}^{\text{d}}\) & 2.2 \({}^{\text{d}}\) & 3.1 \({}^{\text{c}}\) & 5.0 \({}^{\text{b}}\) & 7.2 \({}^{\text{a}}\) & 7.5 \({}^{\text{a}}\) \\ Regularity of crumb colour & 8.5 \({}^{\text{a}}\) & 8.6 \({}^{\text{a}}\) & 7.2 \({}^{\text{b}}\) & 7.6 \({}^{\text{b}}\) & 7.1 \({}^{\text{ab}}\) & 8.0 \({}^{\text{ab}}\) \\ Cell size & 3.2 \({}^{\text{bc}}\) & 3.3 \({}^{\text{bc}}\) & 3.0 \({}^{\text{c}}\) & 4.5 \({}^{\text{a}}\) & 4.4 \({}^{\text{a}}\) & 4.1 \({}^{\text{ab}}\) \\ Regularity of cell & 5.1 \({}^{\text{b}}\) & 6.3 \({}^{\text{ab}}\) & 4.6 \({}^{\text{c}}\) & 7.6 \({}^{\text{a}}\) & 6.6 \({}^{\text{a}}\) & 6.5 \({}^{\text{a}}\) \\ Dough height & 6.5 \({}^{\text{a}}\) & 7.1 \({}^{\text{a}}\) & 4.9 \({}^{\text{b}}\) & 4.4 \({}^{\text{b}}\) & 4.1 \({}^{\text{b}}\) & 3.1 \({}^{\text{c}}\) \\ Odour bread & 4.3 \({}^{\text{ab}}\) & 3.9 \({}^{\text{b}}\) & 5.1 \({}^{\text{ab}}\) & 5.4 \({}^{\text{a}}\) & 5.3 \({}^{\text{a}}\) & 5.5 \({}^{\text{a}}\) \\ Odour flour & 5.2 \({}^{\text{a}}\) & 5.0 \({}^{\text{a}}\) & 4.8 \({}^{\text{a}}\) & 4.5 \({}^{\text{a}}\) & 3.1 \({}^{\text{b}}\) & 2.7 \({}^{\text{b}}\) \\ Odour acid & 4.1 \({}^{\text{a}}\) & 3.7 \({}^{\text{a}}\) & 4.6 \({}^{\text{a}}\) & 4.4 \({}^{\text{a}}\) & 3.9 \({}^{\text{a}}\) & 4.3 \({}^{\text{a}}\) \\ Odour cereal & 1.4 \({}^{\text{d}}\) & 1.5 \({}^{\text{cd}}\) & 2.5 \({}^{\text{c}}\) & 4.3 \({}^{\text{b}}\) & 4.9 \({}^{\text{b}}\) & 6.3 \({}^{\text{a}}\) \\ Odour yeast & 2.8 \({}^{\text{c}}\) & 3.6 \({}^{\text{bc}}\) & 4.0 \({}^{\text{abc}}\) & 4.9 \({}^{\text{a}}\) & 4.4 \({}^{\text{ab}}\) & 4.1 \({}^{\text{abc}}\) \\ Odour sweet & 2.9 \({}^{\text{bc}}\) & 4.4 \({}^{\text{a}}\) & 3.7 \({}^{\text{ab}}\) & 3.1 \({}^{\text{bc}}\) & 2.8 \({}^{\text{bc}}\) & 2.8 \({}^{\text{c}}\) \\ Odour sharp & 2.3 \({}^{\text{bc}}\) & 1.9 \({}^{\text{c}}\) & 3.5 \({}^{\text{ab}}\) & 3.3 \({}^{\text{ab}}\) & 4.2 \({}^{\text{a}}\) & 4.6 \({}^{\text{a}}\) \\ Odour toasted & 5.0 \({}^{\text{a}}\) & 3.8 \({}^{\text{a}}\) & 4.0 \({}^{\text{a}}\) & 3.6 \({}^{\text{a}}\) & 4.0 \({}^{\text{a}}\) & 4.8 \({}^{\text{a}}\) \\ Density & 4.2 \({}^{\text{b}}\) & 3.9 \({}^{\text{b}}\) & 3.3 \({}^{\text{b}}\) & 6.6 \({}^{\text{a}}\) & 6.7 \({}^{\text{a}}\) & 6.8 \({}^{\text{a}}\) \\ Crispiness & 2.1 \({}^{\text{c}}\) & 3.2 \({}^{\text{c}}\) & 3.0 \({}^{\text{c}}\) & 4.6 \({}^{\text{b}}\) & 5.5 \({}^{\text{ab}}\) & 6.6 \({}^{\text{a}}\) \\ Elasticity & 5.2 \({}^{\text{d}}\) & 6.6 \({}^{\text{abc}}\) & 6.0 \({}^{\text{cd}}\) & 6.2 \({}^{\text{bc}}\) & 7.5 \({}^{\text{a}}\) & 7.0 \({}^{\text{ab}}\) \\ Moisture & 3.8 \({}^{\text{d}}\) & 4.3 \({}^{\text{d}}\) & 4.4 \({}^{\text{d}}\) & 6.1 \({}^{\text{c}}\) & 7.0 \({}^{\text{b}}\) & 8.1 \({}^{\text{a}}\) \\ Adhesivity & 2.7 \({}^{\text{c}}\) & 2.8 \({}^{\text{c}}\) & 3.9 \({}^{\text{b}}\) & 5.6 \({}^{\text{a}}\) & 6.6 \({}^{\text{a}}\) & 6.5 \({}^{\text{a}}\) \\ Roughness & 1.8 \({}^{\text{a}}\) & 1.8 \({}^{\text{a}}\) & 1.5 \({}^{\text{a}}\) & 2.2 \({}^{\text{a}}\) & 2.2 \({}^{\text{a}}\) & 1.7 \({}^{\text{a}}\) \\ Flavour bread & 4.0 \({}^{\text{a}}\) & 4.2 \({}^{\text{a}}\) & 4.6 \({}^{\text{a}}\) & 4.0 \({}^{\text{a}}\) & 4.5 \({}^{\text{a}}\) & 4.9 \({}^{\text{a}}\) \\ Flavour baked & 5.3 \({}^{\text{a}}\) & 4.0 \({}^{\text{ab}}\) & 4.3 \({}^{\text{ab}}\) & 2.3 \({}^{\text{c}}\) & 2.6 \({}^{\text{c}}\) & 3.2 \({}^{\text{bc}}\) \\ Flavour flour & 4.4 \({}^{\text{ab}}\) & 4.4 \({}^{\text{ab}}\) & 4.6 \({}^{\text{a}}\) & 3.5 \({}^{\text{b}}\) & 2.3 \({}^{\text{c}}\) & 1.8 \({}^{\text{c}}\) \\ Taste sour & 1.7 \({}^{\text{b}}\) & 2.1 \({}^{\text{ab}}\) & 2.8 \({}^{\text{ab}}\)fortified with 20% of DF in liking of appearance, odour, taste, and overall liking, but were similar to samples with 8% and 16% of DF concentration.