Table 8.
Sensory evaluation of breads with different concentrations of lotus leaf powder

Treatment1)	Taste	Color	Flavor	Texture	Overall acceptability
Control	3.67±0.75^a2)	3.12±1.01^b	3.11±0.60^a	3.52±0.51^a	3.64±0.57^a
LLP-1	3.56±0.71^ab	3.36±0.86^ab	3.22±0.67^a	3.44±0.58^ab	3.56±0.77^a
LLP	3.20±0.65^bc	3.64±0.76^a	3.11±0.60^a	3.04±0.98^b	3.00±0.87^b
LLP-3	2.92±0.86^c	3.68±0.80^a	2.89±0.78^a	2.56±1.00^c	2.84±0.75^b

LLP-1, Added with lotus leaf powder at 1%; LLP-2, Added with lotus leaf powder at 2%; LLP-3, Added with lotus leaf powder at 3%.
Values are mean±SD, and means with different superscripts in the same column are significantly different at p<0.05 by Duncan’s multiple range test.