apendices
TRANSCRIPT
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APPENDICES
Appendix 01:
.Farinogrph of chosen proportion hard and medium flour blend
Extensograph of chosen proportion hard and medium flour blend
ii
Farinogrph of chosen proportion hard and medium flour blend with amylase 5 ppm
Farinogrph of chosen proportion hard and medium flour blend with amylase 10 ppm
Farinogrph of chosen proportion hard and medium flour blend with amylase 15 ppm
iii
Extensograph of chosen proportion hard and medium flour blend with amylase 5 ppm
Extensograph of chosen proportion hard and medium flour blend with amylase 10ppm
Extensograph of chosen proportion hard and medium flour blend with amylase 15ppm
iv
Farinograph of chosen proportion hard and medium flour blend with Glucose oxidase
10ppm
Farinograph of chosen proportion hard and medium flour blend with Glucose oxidase
20ppm
Farinograph of chosen proportion hard and medium flour blend with Glucose oxidase
30ppm
v
Extensograph of chosen proportion hard and medium flour blend with Glucose oxidase
10ppm
Extensograph of chosen proportion hard and medium flour blend with Glucose oxidase
20ppm
Extensograph of chosen proportion hard and medium flour blend with Glucose oxidase
30ppm
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Farinograph of chosen proportion hard and medium flour blend with xylanase 10ppm
Farinograph of chosen proportion hard and medium flour blend with xylanase 30ppm
Farinograph of chosen proportion hard and medium flour blend with xylanase 60ppm
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Extensograph of chosen proportion hard and medium flour blend with xylanase 30ppm
Extensograph of chosen proportion hard and medium flour blend with xylanse 60ppm
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Farinograph of chosen proportion hard and medium flour blend with lipase 10ppm
Farinograph of chosen proportion hard and medium flour blend with lipase 20ppm
Farinograph of chosen proportion hard and medium flour blend with lipase 30ppm
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Extensograph of chosen proportion hard and medium flour blend with lipase 10ppm
Extensograph of chosen proportion hard and medium flour blend with lipase 20ppm
Extensograph of chosen proportion hard and medium flour blend with lipase 30 ppm
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Appendix 02:
Questioner for Sensory Analysis of Bread
Product: Date:
Instructions:
You are asked give marks for each sensory characteristics of different samples
corresponds to your preference on the scale of 1 to 5, where 1 is strongly dislike/Very
bad and 5 is strongly like/very good (See the scale). In addition you are asked to select
the best of 5 samples for each sensory characteristic and then simply write your
preference in the corresponding row.
Taste the samples and fill the table below. Please consider to wash your mouth between
each sample.
Sensory Attributes Sample Number
230 233 235 237 239
Overall apperance
Crust Colour
Symmetry of form
Texture
Grains
Mouth feel
Overall Acceptability
1: Extremely dislike 4: Like moderate
2: Dislike moderately 5: Extremely like
3: Neither like nor dislike
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Bread samples:
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Appendix 02: Friedman Test: overall apperance versus Sample blocked by Panelist S = 1.78 DF = 4 P = 0.776
S = 2.42 DF = 4 P = 0.659 (adjusted for ties)
Sum of
Sample N Est Median Ranks
230 10 3.8000 28.5
233 10 4.0000 33.5
235 10 3.5000 25.0
237 10 3.8000 32.0
239 10 3.9000 31.0
Grand median = 3.8000
Friedman Test: crust colour versus Sample blocked by Panelist S = 3.26 DF = 4 P = 0.515
S = 4.47 DF = 4 P = 0.347 (adjusted for ties)
Sum of
Sample N Est Median Ranks
230 10 3.3000 24.0
233 10 3.6000 27.0
235 10 3.8000 31.5
237 10 4.0000 35.5
239 10 3.8000 32.0
Grand median = 3.7000
Friedman Test: symetry of form versus Sample blocked by Panelist S = 3.80 DF = 4 P = 0.434
S = 4.87 DF = 4 P = 0.301 (adjusted for ties)
Sum of
Sample N Est Median Ranks
230 10 3.6000 29.5
233 10 3.2000 23.5
235 10 3.8000 32.5
237 10 4.0000 36.5
239 10 3.4000 28.0
Grand median = 3.6000
Friedman Test: texture versus Sample blocked by Panelist S = 13.32 DF = 4 P = 0.010
S = 16.65 DF = 4 P = 0.002 (adjusted for ties)
Sum of
Sample N Est Median Ranks
230 10 3.8000 23.5
233 10 4.0000 28.5
235 10 3.8000 20.5
237 10 4.4000 34.0
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239 10 5.0000 43.5
Grand median = 4.2000
Friedman Test: grains versus Sample blocked by Panelist S = 12.82 DF = 4 P = 0.012
S = 15.93 DF = 4 P = 0.003 (adjusted for ties)
Sum of
Sample N Est Median Ranks
230 10 2.9000 20.0
233 10 4.0000 41.5
235 10 3.0000 24.5
237 10 4.0000 37.0
239 10 3.1000 27.0
Grand median = 3.4000
Friedman Test: mouth feel versus Sample blocked by Panelist S = 4.40 DF = 4 P = 0.355
S = 7.04 DF = 4 P = 0.134 (adjusted for ties)
Sum of
Sample N Est Median Ranks
230 10 4.0000 30.5
233 10 3.9000 24.5
235 10 4.0000 29.0
237 10 4.7000 38.5
239 10 3.9000 27.5
Grand median = 4.1000
Friedman Test: overall acceptability versus Sample blocked by Panelist S = 13.36 DF = 4 P = 0.010
S = 18.82 DF = 4 P = 0.001 (adjusted for ties)
Sum of
Sample N Est Median Ranks
230 10 3.3000 17.5
233 10 3.9000 29.5
235 10 4.0000 27.0
237 10 4.2000 33.5
239 10 4.6000 42.5
Grand median = 4.0000
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Inverse Cumulative Distribution Function Normal with mean = 0 and standard deviation = 1
P( X <= x ) x
0.005 -2.57583
Pair wise comparison
CD = Z adj √ ( )
Where; n: number of observation
k : number of samples
CD=18.17
Decision rule
If |∑i-∑j| > CD
There is a significant difference between sample I & j
239 & 230 |17.5-42.5|>CD There is a significant difference between control &treatment
01 sample
239 & 233 |29.5-42.5|<CD
239 & 235 |27.5-42.5|<CD There is a no significant difference between
239 & 237 |33.5-42.5|<CD control & sample
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Appendix 03: Cost calculation for enzyme combination
Treatment 01
Treatment 02
Treatment 03
Treatment 04