Table 6. Intensity 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) | 1.67±0.78a | 3.70±1.02b | 4.64±0.96c | 6.27±0.80d | 6.15±0.71d | 7.70±0.92e |
| Flavor (grassy) | 1.18±0.39a | 3.12±0.78b | 5.05±1.03c | 5.94±0.70d | 6.15±0.67d | 7.48±0.76e |
| Hardness | 3.52±0.91a | 3.12±0.89a | 4.64±0.82b | 5.88±0.82c | 5.73±0.88c | 7.18±0.73d |
| Chewiness | 2.88±0.96a | 3.64±0.93b | 4.73±1.10c | 5.45±0.97d | 5.58±1.03d | 7.42±1.03e |
| Springiness | 2.85±1.12a | 4.00±1.39b | 5.09±0.91d | 4.36±1.14b | 4.52±1.00bc | 4.94±1.06c |
| Moisture | 3.27±1.01a | 3.94±1.09b | 4.36±0.99b | 5.21±1.02c | 5.52±1.18c | 5.48±1.39c |
| Residual feeling | 1.52±0.62a | 4.36±1.39b | 5.79±0.96b | 5.88±0.96c | 5.88±0.93c | 7.09±0.88c |
| Bitter taste | 1.27±0.45a | 3.27±0.91b | 5.61±0.79c | 5.76±0.94c | 5.58±1.00c | 7.09±0.95d |
| After taste | 2.15±1.35a | 3.18±1.01b | 4.76±0.90c | 5.97±0.68d | 6.15±0.71d | 7.82±0.77e |
Mean±SD.
Means are significantly different within the same row at p<0.05 by Duncan’s multiple range test.