Table 5. Sensory scores of morning breads added with sourdough starter according to the mixing ratio of sea buckthorn leaf
| Control1) | SBLS 10 | SBLS 20 | SBLS 30 |
| Overall preference | 5.71±1.142)ab3) | 5.79±1.05a | 6.07±0.73a | 4.93±1.27b |
| Appearance | 6.07±0.73ns4) | 5.79±0.89 | 5.64±1.01 | 5.07±1.44 |
| Color | 6.07±1.00ns | 5.79±0.80 | 5.36±1.01 | 5.14±1.46 |
| Flavor | 5.21±0.97ns | 5.64±1.15 | 5.79±1.89 | 5.50±1.40 |
| Taste | 5.29±1.14ns | 5.64±1.15 | 5.79±0.89 | 5.07±1.14 |
| Texture | 4.71±1.27ns | 5.64±1.15 | 5.50±0.94 | 5.43±1.09 |
Control, sourdough starter without sea buckthorn leaf; SBLS 10, 10% sea buckthorn leaf sourdough starter; SBLS 20, 20% sea buckthorn leaf sourdough starter; SBLS 30, 30% sea buckthorn leaf sourdough starter; SBLS, sea buckthorn leaf sourdough starter.
Result are mean±SD (n=15) using 7-point hedonic scale (1=extremely dislike, 4=normal, 7=extremely like).
a-bMeans with different letters in the same row are significantly different by Duncan’s multiple range test at p<0.05.
ns, not significant.