Table 5. Sensory evaluation of pan bread with different amounts of ladybell leaf powder (LLP) addition

	Powdered LLP (%)
	Control	LLP 2	LLP 4	LLP 6	LLP 8	LLP 10
Color (crust)	6.61±1.14^1)c	6.58±1.28^c	6.48±1.33^c	6.09±1.04^c	4.42±1.09^b	3.24±1.17^a
Flavor (grassy)	6.21±1.75^d	6.06±1.00^d	4.97±1.19^c	4.79±1.11^c	3.85±1.05^b	2.48±1.01^a
Hardness	6.15±1.46^d	6.21±1.08^d	5.52±1.30^c	4.09±1.01^b	3.30±0.92^a	2.82±0.85^a
Chewiness	6.73±1.10^d	5.52±1.18^c	5.45±0.97^c	4.09±1.04^b	3.48±0.91^a	3.03±0.98^a
Springiness	6.30±1.24^d	5.21±1.02^c	5.42±1.23^c	4.18±0.81^b	3.58±1.06^a	3.39±1.03^a
Moisture	6.97±1.49^c	5.33±1.22^b	5.18±1.04^b	5.03±1.02^b	4.30±1.07^a	4.36±0.90^a
Residual feeling	7.00±1.17e	5.88±1.14^d	5.39±1.32^d	4.67±0.92^c	3.39±1.12^b	2.70±0.98^a
Taste	6.18±1.61^d	5.42±1.25^c	5.76±1.73^cd	4.21±1.14^b	3.03±0.85^a	2.88±0.99^a
Bitter taste	6.85±1.48^d	6.33±1.98^d	5.73±1.18^c	4.09±1.12^b	3.73±1.23^b	2.58±1.12^b
After taste	7.27±1.40^d	5.06±1.32^c	4.79±1.02^c	4.55±1.15^c	3.39±1.06^b	2.76±0.75^a
Overall acceptance	7.52±1.28e	5.91±2.11c	6.76±1.12^d	4.94±1.09^b	3.67±1.16^a	3.30±1.16^a

Mean±SD.
Means are significantly different within the same row at p<0.05 by Duncan’s multiple range test.