Table 7 Sensory evaluation of bread with various levels of buckwheat

	5% Buckwheat	10% Buckwheat	20% Buckwheat	30% Buckwheat
Color	5.6±1.2^a1)	5.5±0.9^a	5.4±1.1^a	5.6±1.0^a
Flavor	5.1±1.0^a	5.5±1.1^a	5.3±1.5^a	5.4±0.5^a
Taste	5.3±0.9^a	5.6±1.0^a	5.1±0.9^a	5.3±1.2^a
Texture	5.3±1.2^a	5.0±1.3^a	4.9±1.2^a	4.8±1.6^a
Overall preference	5.5±1.1^a	5.4±1.0^a	5.0±1.1^a	5.2±1.3^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.