Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts

Table 1

Sensory evaluation of bread prepared by the substitution of wheat flour with broccoli sprouts powder (BS).

BS addition %	Sensory evaluation
	Crumb color	Aroma	Texture	Taste	Overall
C^∗∗∗	8.5^∗ ± 0.38^a∗∗	8.8 ± 0.38^a	7.8 ± 0.24^a	8.4 ± 0.42^a	8.4 ± 0.43^a
B1	8.1 ± 0.26^b	7.4 ± 0.54^b	7.2 ± 0.48^ab	7.2 ± 0.40^ab	7.5 ± 0.38^b
B2	8.2 ± 0.34^ab	5.2 ± 0.29^c	7.4 ± 0.42^ab	6.5 ± 0.66^c	7.1 ± 0.33^b
B3	8.3 ± 0.42^ab	3.8 ± 0.61^d	6.8 ± 0.69^ab	6.2 ± 0.44^c	6.3 ± 0.56^c
B4	7.9 ± 0.42^b	2.0 ± 0.60^e	5.6 ± 0.58^c	4.7 ± 0.58^d	5.1 ± 0.54^d
B5	8.1 ± 0.31^ab	0.8 ± 0.56^f	3.3 ± 0.37^d	3.2 ± 0.39^e	3.9 ± 0.41^e

∗Nine-point hedonic scale of sensory evaluation with 1, 5, and 9 representing extremely dislike, neither like nor dislike, and extremely like, respectively.
∗∗Means with different letter superscript within the same column are significantly different (𝛼<0.05).
∗∗∗C: control bread, B1–B5: wheat bread with 1–5% of BS addition, respectively.