APPENDICES

Appendix 01:

.Farinogrph of chosen proportion hard and medium flour blend

Extensograph of chosen proportion hard and medium flour blend

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

ii

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
iii

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

iv

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

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

vi

Extensograph of chosen proportion hard and medium flour blend with xylanase 30ppm

Extensograph of chosen proportion hard and medium flour blend with xylanse 60ppm

vii

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

viii

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

ix

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

Overall apperance
Crust Colour
Symmetry of form
Texture
Grains
Mouth feel

Overall Acceptability

1: Extremely dislike
2: Dislike moderately
3: Neither like nor dislike

4: Like moderate
5: Extremely like

239

Bread samples:

xi

Appendix 02:
Friedman Test: overall apperance versus Sample blocked by Panelist
S = 1.78
S = 2.42
Sample
230
233
235
237
239

DF = 4
DF = 4

N
10
10
10
10
10

P = 0.776
P = 0.659 (adjusted for ties)

Est Median
3.8000
4.0000
3.5000
3.8000
3.9000

Sum of
Ranks
28.5
33.5
25.0
32.0
31.0

Grand median = 3.8000

Friedman Test: crust colour versus Sample blocked by Panelist

S = 3.26
S = 4.47
Sample
230
233
235
237
239

DF = 4
DF = 4
N
10
10
10
10
10

P = 0.515
P = 0.347 (adjusted for ties)

Est Median
3.3000
3.6000
3.8000
4.0000
3.8000

Sum of
Ranks
24.0
27.0
31.5
35.5
32.0

Grand median = 3.7000

Friedman Test: symetry of form versus Sample blocked by Panelist

S = 3.80
S = 4.87
Sample
230
233
235
237
239

DF = 4
DF = 4
N
10
10
10
10
10

P = 0.434
P = 0.301 (adjusted for ties)

Est Median
3.6000
3.2000
3.8000
4.0000
3.4000

Sum of
Ranks
29.5
23.5
32.5
36.5
28.0

Grand median = 3.6000

Friedman Test: texture versus Sample blocked by Panelist

S = 13.32
S = 16.65
Sample
230
233
235
237

N
10
10
10
10

DF = 4
DF = 4

P = 0.010
P = 0.002 (adjusted for ties)

Est Median
3.8000
4.0000
3.8000
4.4000

Sum of
Ranks
23.5
28.5
20.5
34.0

xii

239

10

5.0000

43.5

Grand median = 4.2000

Friedman Test: grains versus Sample blocked by Panelist

S = 12.82
S = 15.93
Sample
230
233
235
237
239

N
10
10
10
10
10

DF = 4
DF = 4

P = 0.012
P = 0.003 (adjusted for ties)

Est Median
2.9000
4.0000
3.0000
4.0000
3.1000

Sum of
Ranks
20.0
41.5
24.5
37.0
27.0

Grand median = 3.4000

Friedman Test: mouth feel versus Sample blocked by Panelist

S = 4.40
S = 7.04
Sample
230
233
235
237
239

DF = 4
DF = 4
N
10
10
10
10
10

P = 0.355
P = 0.134 (adjusted for ties)

Est Median
4.0000
3.9000
4.0000
4.7000
3.9000

Sum of
Ranks
30.5
24.5
29.0
38.5
27.5

Grand median = 4.1000

Friedman Test: overall acceptability versus Sample blocked by Panelist

S = 13.36
S = 18.82
Sample
230
233
235
237
239

N
10
10
10
10
10

DF = 4
DF = 4

P = 0.010
P = 0.001 (adjusted for ties)

Est Median
3.3000
3.9000
4.0000
4.2000
4.6000

Sum of
Ranks
17.5
29.5
27.0
33.5
42.5

Grand median = 4.0000

xiii

Inverse Cumulative Distribution Function

Normal with mean = 0 and standard deviation = 1
P( X <= x )
0.005

x
-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
239 & 237 |33.5-42.5|<CD

There is a no significant difference between

control & sample

xiv

Appendix 03:
Cost calculation for enzyme combination

Treatment 01
Treatment 02
Treatment 03
Treatment 04

xv