# Sensory Profile, Consumers' Perception and Liking of Wheat-Rye Bread Fortified with Dietary Fibre
## 3 Results  
### The Results of Sensory Expert Panel Evaluation  
The results of sensory profiling revealed significant differences in terms of most of the attributes included in the study except for toasted odour, acid odour, roughness, and bread flavour (Table 3). In general, the intensity of visual attributes increased with the addition of DF (apart from dough height). Similar relationships were noted for odour attributes such as bread, cereal, yeast, and sharp. It was found that flour odour was the lowest in the samples with the addition of 16% and 20% DF. Density, crispness, moisture, and adhesivity were significantly lower in the samples with the addition of 0%, 4%, and 8% fibre in comparison to the bread samples with a higher DF content (12%, 16%, and 20%). Baked and flour flavour were clearly more pronounced in the samples of 0%, 4%, and 8% of DF compared to the remaining samples. The sample with a 20% addition of DF revealed the highest intensity of cereal flavour. On the other hand, the perception of a bitter taste was most noticeable in the sample without DF. Yeast flavour was significantly higher in samples 8%, 12%, 16%, and 20% of DF in comparison to the control bread. Sweet taste was the highest in the sample of 20% DF, and salty taste was the highest in the samples of 12% DF and 20% DF.  
According to the sensory space of PCA (Figure 2), the six samples were divided into two main categories with different sensory profiles based on their dominating sensory attributes. It was found that 86.12% of the variability was related to the first principal component (PC1, horizontal axis); whereas the second principal component (PC2, vertical axis) attributed for 5.62% of the variability. Differences in the sensation of texture descriptors  
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Characteristics** & **N** & **\%** \\ \hline Gender & Women & 66.0 \\  & Men & 34.0 \\ Age & 21–30 years & 26.3 \\  & 31–40 years & 17.7 \\  & 41–50 years & 15.7 \\  & 51–60 years & 28.3 \\  & 61–65 years & 12.0 \\ Education & Primary school & 4.7 \\  & Lower secondary school & 26.7 \\  & Secondary & 37.7 \\  & University graduate & 28.8 \\ Occupation & Employed & 54.7 \\  & Part time job & 9.0 \\  & Still studying & 7.0 \\  & Household & 7.7 \\  & Unemployed & 2.3 \\  & Other & 2.3 \\ Subjective health assessment & Very good & 32.7 \\  & Good & 39.7 \\  & Neither good nor bad & 22.3 \\  & Bad & 4.7 \\  & Very bad & 0.7 \\ \hline \hline \end{tabular}
\end{table}
Table 2: Socio-demographic profile of respondents (n = 300).  
were loaded mainly along PC1. The results of the quantitative descriptive analysis showed the main modifications induced by DF fortification. The bread with DF significantly differed in visual appearance, odour, flavour/taste intensity, and texture impression from non-DF-fortified bread. Control bread and samples with lower levels of DF, -4% and 8%, revealed very similar sensory characteristics. A completely different profile represented bread with higher concentrations of DF (12%, 16%, and 20%). Texture attributes like density, adhesiveness, moisture, crispness as well as cereal odour and flavour, and visual attributes (regularity of cell, cell size, and colour of the crumb) were particularly affected by the increased level of DF.