Table 9 Sensory evaluation of buckwheat bread containing gluten

Groups	Crust clolor	Flavor	Taste	Texture	Overall acceptability
20% Buckwheat Non gluten	6.0±0.3b1)	5.6±0.1b	6.2±0.1a	6.4±0.2a	6.4±0.2a
20% Buckwheat Gluten 14 g	5.8±0.5c	6.0±0.2a	5.8±0.4b	6.0±0.1b	6.0±0.6b
20% Buckwheat Gluten 28 g	6.2±0.4a	5.6±0.1b	6.0±0.3b	6.0±0.1b	6.0±0.1b

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.