The cracked upper surface was also the only factor which influenced
lower scores for the product appearance, especially for products with UBF
(Fig. 3). It can be observed that increase in the amount of
UBF in the tested mixtures led to a significant decrease (P 0.05) in
the scores for the appearance which was not the case for HBF containing
systems. In contrast to the crust appearance, the breadcrumb
softnesswas scored with maximum points for the samples consisted
of HBF and with approximately one point lower values for the samples
containing UBF. Fine breadcrumb structure which was related to
softness in sensory analysis can also be seen in Fig. 2.
Increase in the amount of UBF in the tested mixtures led to
decrease in the scores for the taste and flavor. However, by
increasing the amount of HBF from 10% to 20% taste properties
significantly (P 0.05) increased, due to the intensity of aromatic
taste characteristic for HBF. Unlike the UBF, which possesses bitter
taste predominantly found in the husk (Luthar, 1992) which is
mainly removed during the processing, HBF containing products
expressed more pleasant flavor and taste.
Generally, samples containing HBF were scored better than the
samples with UBF (Fig. 3). However, since all the gluten-free
samples were scored by the mean number much higher than 6,
their sensory properties were found to be more than acceptable.