Table 10 Sensory evaluation of bread with different amount of buckwheat leaves and sea tangle extract

Croups	Color	Flavor	Taste	Texture	Overall acceptability
Control (0% Addition)	6.0±0.3^a1)	5.0±0.1^b	5.0±0.3^b	4.8±0.2^c	5.0±0.2^c
20% Buckwheat (0.4% Addition)	5.8±0.2^a	5.8±0.2^ab	5.8±0.4^a	5.5±0.1^b	5.5±0.1^b
20% Buckwheat (1.0% Addition)	6.0±0.1^a	6.0±0.1^a	5.8±0.1^a	5.8±0.1^a	5.8±0.3^a

¹⁾Values are mean±S.D. Values with different superscripts are significantly different for each group at p<0.05 by Duncan’s multiple range test.