The effect of mechanical kneading and absit preparation difference on tef injera quality

The e ec o mechanical kneading and Absi p epa a ion di e ence on e inje a quali y Yoseph Legesse Asse a1, Shimelis Admassu Emi e1, Wo kineh Abebe2, Ma ina Villanue a3, and Felicidad Ronda3 1Addis Ababa Uni e si y, Addis Ababa Ins i u e o Technology, School o Chemical and Bioenginee ing, Food Enginee ing G adua e P og am P.O. Box 385,Addis Ababa, E hiopia 2 E hiopian Ins i u e o Ag icul u al Resea ch, P.O. Box 2003, Addis Ababa, E hiopia 3 College o Ag icul u al and Fo es y Enginee ing, Uni e si y o Valladolid, A . Mad id 57, 34004 Palencia, Spain Co espondence Yoseph Asse a, Addis Ababa Uni e si y, Addis Ababa Ins i u e o Technology, School o Chemical and Bioenginee ing, Food Enginee ing G adua e P og am P.O. Box 385,Addis Ababa, E hiopia. Emial: ([email protected]) Abs ac The aim o his s udy was o in es iga e he e ec o mechanical kneading and ‘absi ’ p epa a ion di e ence on he quali y o e inje a, he s aple ood o E hiopians. S anda d me hods we e adop ed o de e mine he s a ch ac ion, o al phenol, la onoid, phy a e and annins o inje a. Senso y inje a quali y was assessed using 9-poin -hedonic scale. Change in kneading condi ions ( ime/speed) did no signi ican ly a ec he ee suga (FSG), slowly diges ible s a ch (SDS), esis an s a ch (RS), o al s a ch(TS) and s a ch diges ion a e index (SDRI). On he o he hand, signi ican a ia ion was obse ed in apidly a ailable glucose and apidly diges ible s a ch (RAG and RDS). Fla onoids, o al phenolics and phy a e con en s a ied signi ican ly a di e en kneading ime- speed combina ions. Inje a senso y quali y was also signi ican ly a ec ed due o change in kneading condi ions. Kneading condi ion 5 (3 min a speed 6) has he highes inje a o e all accep abili y while kneading condi ion 9 (7 min a speed 12) had he lowes . In addi ion o kneading condi ions, absi p epa a ion (wa e o e men ed dough a io) was also ound o a ec he quali y o e inje a. Absi # 3 made om 100 ml o e men ed dough and 900 ml o wa e had he highes inje a o e all accep abili y while, he lowes was obse ed on Absi # 4 made om 300 ml o e men ed dough and 100 ml o wa e . In conclusion, bo h kneading and absi p epa a ion signi ican ly in luenced s a ch hyd olysis, la onoids, o al phenolics and phy a e con en s as well as senso y quali y o inje a. Keywo ds: Kneading, Senso y quali y, Absi p epa a ion, S a ch ac ions, polyphenols 1. In oduc ion Mo e han 70% o E hiopian popula ions ely on inje a o hei die , which is a adi ional E hiopian sou dough la b ead (Dijks a e al., 2008). I is mos ly made om lou ob ained om he e g ain (E ag os is e [Zucc.] T o e ). In addi ion, inje a can be made om di e en ce eals such as whea , so ghum, and maize ha ing di e en quali y (Ye nebe k e al., 2004). Quali y cha ac e is ics o inje a a e di ec ly ela ed o i s appea ance, ex u e and as e. Acco ding o Asse a e al. (2018), a no mal and ypical inje a is ound, so , spongy and esilien , abou 6 mm hick wi h uni o mly spaced honeycomb-like ‘‘eyes’’ on he op. The e men a ion o inje a begins wi h adding wa e o e lou and mixing o kneading i wi h a s a e (back-slopped cul u e) called E sho. This p ocess commences he ‘p ima y e men a ion’ (A uquaye io, 2014). Acco ding o Dob aszczyk and Mo gens e n (2003), e en hough i is ob ious ha mixing in he de elopmen o heology and ex u e in whea dough is impo an , he e is e y li le in o ma ion in he li e a u e on hese changes du ing he di e en s ages in he mixing p ocess. The e is li le in o ma ion on mixing and i s e ec on he ex u e o inje a. In he adi ional p epa a ion o inje a, he e lou , wa e and E sho a e kneaded in o a hick pas e o dough (Ashag ie and Aba e, 2012; Gi mae al., 2013). Kneading in b ead making is known o ae a e he dough and acco ding o Maloney and Foy (2003), gas e en ion depends on he de elopmen o he p ope dough s uc u e which equi es adequa e enough mixing. Acco ding o Kei e (2006), du ing kneading, he whea dough will wind up he hook when he kneading op imum app oaches. He desc ibed his as he ‘so-called Weissenbe g e ec ’ and s a ed ha i is a sign o elas ici y. I is no known whe he he Weissenbe g e ec ( od-climbing phenomenon) occu s in glu en- ee dough o whe he kneading enhances his phenomenon and hence has a signi ican e ec on he quali y o he inal baked inje a. Dough p ocessing is also an impo an ac o de e mining he quali y o baked goods (Amjid e al, 2013). The mos impo an mechanical s eps in indus ial dough p ocessing a e kneading, ex usion, and molding. In all o hese p ocessing s eps, conside able changes in he s uc u e and p ope ies o he dough can occu (Amjid e al, 2013). Mo eo e , Li e al., (2015) also desc ibed as ood p ocessing including mixing, kneading, and hea ing a ec s he an ioxidan p ope ies o oods o which polyphenols a e esponsible. Once e men a ion has been akes place, pa o he e men ed ba e is gela inized by cooking o o m he absi which is hen added back o he e men ed ba e . This s ep ini ia es he ‘seconda y e men a ion’ (Asse a e al., 2018). Zannini e al.,(2012) s a ed ha he unc ionali y o absi in he inje a can be desc ibed as ha o hyd ocolloids in glu en- ee b eads, p o iding he ba e wi h a be e gas-holding capaci y because o inc eased iscosi y. Ashena i (2006) also epo ed ha he absi is a dough enhance (imp o es he ex u e o he dough) and Gi ma e al., (2013) also men ioned ha he absi is a dough binde , bu did no de ine hese e ms o sugges a mechanism o he e ec . I is belie ed ha he main unc ion o a dough enhance and binde is o enhance he iscosi y o ba e s. Ye nebe k e al., (2004) s a ed ha he objec i e o gela iniza ion is p ima ily o b ing abou cohesi eness o he ba e and secondly o p o ide easily e men able ca bohyd a e o lea en he inje a. Ye nebe k e al., (2004) epo ed ha by cooking pa o he e men ed ba e o gela inize he s a ch, he ca bon dioxide p oduced by he e men a ion is apped and lea ens he inje a on baking. Howe e , his s udy is lacking on he in luence o absi p epa a ion on inje a quali y. The e o e, he p esen s udy was done o in es iga e he e ec o mechanical kneading and absi p epa a ion di e ence on e inje a quali y. 2. Ma e ials and me hod 2.1. Ma e ials Among he di e en a ie ies eleased by Deb e Zei Ag icul u al Resea ch Cen e o he E hiopian Ins i u e o Ag icul u al Resea ch (EIAR), a me s p edominan ly p e e he Qouncho e a ie y (DZ-C -387). This a ie y was selec ed and ob ained om Deb e Zei Ag icul u al Resea ch Cen e . Te sample was he me ically s o ed in cool and d y place using polye hylene bag. Be o e milling, e g ain was cleaned by si ing. The kneading condi ions ( ime/speed) (Table 1) was chosen based on p elimina y assessmen o inje a expo e s, kneading machine capaci y, and based on o he wo ks on b ead dough kneading, simila ly he a io o wa e o e men ed dough o absi p epa a ion was based on p e ious wo k (Asse a e al., 2018) and adi ional p ac ices. Based on he senso y esul s, Kneading #1, wi h sho e kneading ime and slowe kneading speed, had mode a e o e all inje a accep abili y; #5, wi h mode a e kneading ime and mode a e speed, had he highes inje a accep abili y; and #9, wi h longe kneading ime and as es kneading speed, had he lowes inje a accep abili y; hey we e selec ed o s a ch hyd olysis, la onoids, o al phenolics, phy a e and annins analysis. 2.2. Te dough kneading and Inje a p epa a ion Te dough samples we e p epa ed acco ding o Pa ke e al. (1989) and Zegeye (1997) wi h li le modi ica ion. Amoun equal o 60 ml o s a e (e sho) was ini ially added o each kg o lou . Acco dingly, he e lou ( om s one-disc mill) was mixed a 2:3 (w/w) wi h po able wa e and kneaded by ki chen aid (Moulinex Mas e chi 720, F ance). The dough was allowed o e men o 60 h a oom empe a u e 30 ±5°C. A e his p ima y e men a ion, di e en dough-wa e combina ions (Table 1) we e used o p epa e absi ha was hea ed o 15 min wi h con inuous s i ing. The ho cooked dough (absi ) was hen mixed back in o he e men ing dough, and su icien po able wa e was added o make a ba e . The ba e was le co e ed o 2 h o seconda y e men a ion. Addi ional wa e was added o hin and o m he igh consis ency o ba e . Finally, hal a li e o ba e was pou ed on o he ho clay g iddle in a ci cula o m. A e 2 o 3 min o cooking using elec ic inje a baking equipmen , inje a was emo ed and placed in a baske . 2.3. S a ch ac ions analysis Englys e al. (1992) me hods we e used o measu e in i o s a ch diges ibili y o e inje a wi h modi ica ions by Englys e al. (1999 and 2000). The hyd olyzed glucose a 20 min (G20) and 120 min (G120) and he o al glucose (TG) we e measu ed by he glucose oxidase colo ime ic me hod (Englys e al., 2000). The ee suga glucose (FGS) con en was measu ed by a sepa a e es acco ding o Englys e al. (2000). Rapidly diges ed s a ch (RDS) = 0.9 * (G20 - FGS), slowly diges ible s a ch (SDS) = 0.9 * (G120 - G20), esis an s a ch (RS) = 0.9 * (TG - G120), o o al s a ch, (TS) = 0.9 * (TG -FGS) and apidly a ailable glucose o he sample (RAG) = G20 we e calcula ed. As used by Abebe e al. (2015), s a ch diges ibili y a e index (SDRI) was compu ed om he pe cen age o RDS in TS in he lou s. 2.4. Sample ex ac ion o u he analysis Samples we e ex ac ed based on he p ocedu es ou lined by Ba os e al., (2007) and Fe ei a e al., (2007). Fi e g am o inje a sample was ex ac ed by s i ing wi h 100 ml o me hanol a 25ºC a 150 mp o 24 h using empe a u e shake incuba o (ZHWY-103B) and hen il e ed h ough Wha man No. 4 pape . The esidue was hen ex ac ed wi h wo addi ional 100 ml po ions o me hanol as desc ibed abo e. The combined me hanolic ex ac s we e e apo a ed a 40ºC o d yness using o a y e apo a o (S ua R3300) and e-dissol ed in me hanol a he concen a ion o 50 mg/ml and s o ed a 40ºC o u he use. 2.5. De e mina ion o o al phenolic con en Phenolic compounds concen a ion in he inje a me hanolic ex ac s was es ima ed based onp ocedu es desc ibed by Fe ei a e al., (2007). One millili e o sample (2000 μg) was mixedwi h 1 ml o Folin and Ciocal eu’s phenol eagen . A e 3 min, 1 ml o sa u a ed sodium ca bona e (20%) solu ion was added o he mix u e and adjus ed o 10 ml wi h dis illed wa e . The eac ion was kep in he da k o 90 min, a e which he abso bance was ead a 725 nm. Gallic acid was used o cons uc he s anda d cu e (0.5–100 μg/ml). To al con en o phenolic in inje a ex ac s in gallic acid equi alen (GAE) was calcula ed by he ollowing o mula: Whe e C is he o al con en o phenolic compounds, mg/g esh ma e ial, in GAE; c he concen a ion o gallic acid es ablished om he calib a ion cu e. 2.6. De e mina ion o al la onoid To al la onoid was de e mined by a colo ime ic me hod as desc ibed by Xu and Chang (2007). B ie ly, 0.25 ml o sample (50 mg) was mixed wi h 1.25 ml o deionized wa e and 75 μl o a 5% NaNO2 solu ion. A e 6 min, 150 μl o a 10% AlCl3.6H2O solu ion was added o he mix u e. The mix u e was incuba ed a oom empe a u e o 5 min, a e which 0.5 ml o 1 M NaOH and 2.5 ml o deionized wa e we e added. The mix u e was hen ho oughly o exed and he abso bance o he pink colo was measu ed a 510 nm agains he blank. Fo he calib a ion cu e, (+)- ca echin was used wi h a concen a ion ange o 10–1000 μg/ml. Resul s we e exp essed as mg (+)- ca echin equi alen (CE)/g o ex ac . 2.7.Phy a e The phy a e con en in he sample was de e mined acco ding o Oyaizu, (1986). Abou 0.1 g o esh samples was ex ac ed wi h 10 ml 2.4% HCl in a mechanical shake o 1 h a a oom empe a u e. The ex ac was cen i uged a 3000 pm o 30 min. The clea supe na an was used o phy a e es ima ion. One ml o Wade eagen (con aining 0.03% solu ion o FeCl3.6H2O and 0.3% o sul osalcilic acid in wa e ) was added o 3 ml o he sample solu ion (supe na an ) and he mix u e was mixed on a o ex o 5 s. Abso p ion eadings a 500 nm we e aken agains a blank sample consis ing o 3 ml ex ac solu ion wi h 2 ml o 2.4% HCl wi hou Wade eagen . Sodium sal o phy ic acid (4.5-36 mg/ml) was used as s anda d o cons uc ion o calib a ion cu e. 2.8. De e mina ion o condensed annins Tannin was de e mined by Bu ns (1971) as modi ied by Maxson and Rooney (1972). One g am o sample was weighed and mixed wi h 10 ml 1% HCl in me hanol in a sc ew cap es ube. Then, he ube was shaken o 24 h a oom empe a u e on a mechanical shake (ZHWY-103B, China). The solu ion was cen i uged a 1000 pm o 5 min. One ml o supe na an was ans e ed o ano he es ube and mixed wi h 5 ml o anillin-HCl eagen (p epa ed by combining equal olume o 8% concen a ed HCl in me hanol and 4% anillin in me hanol). A e 20 min, he abso bance o he solu ions and he s anda d solu ion we e measu ed a 500 nm. Blank sample consis ed o 1 ml o ex ac solu ion wi h 5 ml o 1% HCl wi hou anillin- HCl eagen . (+) ca echin (0.5-12 mg /100 ml) was used as s anda d o cons uc ion o calib a ion cu e. 2.9. Desc ip i e Senso y Analysis The senso y e alua ion was ca ied ou by a panel ained acco ding o Eins ein (1991). The selec ed panelis s we e es ed o hei abili y o de ec basic as es (Jellinek, 1985). The panel comp ised 10 people as ecommended by S one and Sidel (1985). They we e emale and male, who we e s uden s in Addis Ababa Uni e si y, E hiopia. Nine inje a quali y desc ip o s we e used o e alua ion: colo , as e, odo , ex u e (deg ee o so ness), inje a numbe o eyes, eye size, eye dis ibu ion (eye uni o mi y), op and bo om su ace (deg ee o being powde y and s icky); o e all accep abili y was also e alua ed. A sco e shee was p epa ed using he selec ed desc ip o s. Each one o a ibu e was e alua ed using a 9-poin nume ical scale (0–9) ancho ed on bo h sides wi h e bal desc ip ions ( ha is 0 = much oo da k, 9 = much oo ligh ) o allow he panel o sco e he in ensi y on a amed common scale. Good senso y p ac ices we e ollowed acco ding o Lawless and Heymann (1999). Inje a samples we e p esen ed o he panelis s on a ay a ambien empe a u e (≈25°C) wi hin 3-4 h a e baking. A glass o d inking wa e was used o insing be ween samples. 2.10. S a is ical analysis Analysis o a iance was pe o med on he da a o es ablish signi ican (p <0.05) di e ences be ween he samples. The desc ip i e ca ego ies we e con e ed o nume ical sco es. The sco es we e hen subjec ed o analysis o a iance using SPSS s a is ical so wa e (Ve sion 20) (SPSS Inc., USA) and means o duplica e esul s we e compa ed by Tukey’s Hones ly Signi ican Di e ence Tes . 3. Resul s and discussions 3.1. E ec o kneading ( ime/speed) on inje a quali y 3.1.1. S a ch ac ions a di e en kneading condi ions Table 2 p esen s he e ec o kneading a di e en ime/speed combina ions on s a ch ac ions. The changes o kneading condi ions ( ime/speed) did no signi ican ly a ec he FSG, SDS, RS, TS and SDRI. On he o he hand, signi ican a ia ion was obse ed on RAG and RDS which we e kneaded a di e en ime/ speed combina ions. The diges ion o s a ch is an impo an p ocess wi h espec o die a y equi emen s (Sujka and Jam oz, 2013). Fac o s which in luence he diges ibili y o s a ch a e he composi ional and mo phological p ope ies and he physical access o enzymes o he s a ch (Singh e al., 2010). Though insigni ican di e ence was obse ed wi h inc easing ime and speed o kneading, he SDS alue inc eased wi h inc easing ime and speed. Alonso e al. (2000) and Al an e al. (2009) men ioned he e ec o p ocessing on s a ch diges ibili y. Acco ding o hei inding, s a ch loses s uc u al in eg i y due o shea ing and kneading, making i mo e suscep ible o enzyma ic a acks; inc eased hyd olysis; as e diges ion. Kneading #5 (3 min a speed 6) had highe RAG (70.6) and RDS (63.4) while he lowe RAG (68.0) and RDS (61.0) we e obse ed in Kneading #9 (7 min a speed 12). Acco ding o Canja e al. (2014), he o ma ion o dough and i s heological p ope ies may be a ec ed by some ac o s like lou quali y, he quan i y o wa e , elec oly es (NaCl) and he kneading condi ions (in ensi y o kneading, he amoun o ene gy ansmi ed o he dough and ime o kneading). The kneading condi ions in luence he p ope ies o he dough and hey can lead o an op imal g ow h, an incomple e de elopmen o o ex a-kneaded dough. The end o kneading is app ecia ed h ough senso ial analyses. Well-kneaded dough should be homogeneous, igh , consis en , may be elas ic and easy o come down om he mixe ’s a m and om he walls o he kneading con aine . The dough mus become a hin s ip, anspa en and lexible wi hou b eaking (Rus e al., 2008). 3.2 E ec o kneading condi ions on o al phenolic, la onoids, phy a e and annin con en s Table 3 p esen s he e ec o kneading condi ions on la onoids, o al phenolics, phy a e and annins con en s. The inding showed ha changing kneading condi ions ha e non- signi ican e ec on he annins con en o he inal p oduc . Unlike annins, la onoids, o al phenolics and phy a e con en s showed signi ican a ia ion due o change in kneading condi ions. Chlopicka e al. (2012) obse ed losses o an ioxidan s du ing dough mixing and kneading. Acco ding o hei explana ion, an ioxidan ac i i y o b eads could be modi ied by ac i e oxida i e enzymes p esen ed in ing edien s o compounds used in b eads p oduc ion, o oxidized by ambien oxygen. The addi ion o wa e will ini ia e enzyme ac i i ies, while a subs an ial inco po a ion o oxygen occu ed du ing he ini ial dough mixing and he emolding in o smalle pieces. Con a y o he obse a ion o Chlopicka e al. (2012), he o al phenolic con en inc eased wi h inc easing ime and speed o kneading. The bound phenolics may be eleased wi h elonga ed kneading ime and speed o kneading as a esul o hea induced due o ic ion. This migh be he o he possible explana ion o he inc emen in la onoids and o al phenol con en s o inje a. Phy a e con en deg aded signi ican ly as kneading ime and speed inc eased. I dec eased in he o de : Kneading #1 (94.1 mg/100 g)> Kneading #5 (70.0 mg/100 g)> Kneading #9 (46.5 mg/100 g). Acco ding o Baye (2014), phy a e can be deg aded by endogenous phy ases which can be ac i a ed by ood p ocessing echniques. Acco ding o Hu ell and Egli (2010), high alues in phy a e a e likely o impai he abso p ion o i on and zinc. Mo eo e , phy a es can o m complexes wi h mine als which a e sec e ed endogenously such as calcium (Mo is and Ellis, 1985) and zinc (Mana y e al., 2002) and, making hese mine als una ailable o e-abso p ion in o he body. Inc easing he kneading ime and speed can deg ade phy a e and minimize hese e ec s. On he o he hand, acco ding o Cu han e al. (2004), phy a e can p e en kidney s ones by se ing as c ys alliza ion inhibi o o calcium sal s. They also ha e an i-cance p ope ies (Singh e al., 2003) and glucose lowe ing e ec s (Lee e al., 2005, 2006). 3.3. E ec o kneading condi ions on senso y quali y o inje a The e ec o kneading condi ions on he senso y quali y o inje a is p esen ed on Table 4. The e was non-signi ican di e ence in he colo , numbe o eyes, as e and odo o inje a made om dough ob ained om di e en kneading condi ions. On he o he hand, he emaining senso y a ibu es like ex u e, eye size, dis ibu ion, op and bo om su aces and o e all accep abili y we e signi ican ly a ec ed due o changing o kneading condi ions. This migh be explained based on he ela ionship be ween kneading and o ma ion o gas. Kneading o emixing o he dough a o s he elease o la ge gas bubbles, esul ing in a mo e e en dis ibu ion o he bubbles wi hin he dough which inally con ibu e o he quali y o he p oduc (Rosell, 2011). The senso y quali ies ex u e, eye size and dis ibu ion, op and bo om su aces and o e all accep abili y a ed mo e wi h kneading ime o 3 min and speed 6 (Kneading #5). On he o he hand, Kneading #9 (7 min a speed 12) had he lowe inje a o e all accep abili y. Banu (2000) desc ibed ha kneading is one o he mos impo an ope a ions in he manu ac u ing o b ead. The main pu pose o he kneading ope a ions is o ob ain a homogeneous mix u e o he aw and auxilia y ma e ials and a he same ime ob ain dough wi h iscous-elas ic s uc u e and p ope ies. In addi ion, while kneading, in dough i is included a quan i y o ai , which is e y Tables Table 1. Kneading and absi a iables Kneading a iables Abai a iables Kneading Time (min) Speed (speed) Absi Fe men ed dough (ml) Wa e (ml) 1 1 1 1 100 100 2 1 6 2 100 300 3 1 12 3 100 900 4 3 1 4 300 100 5 3 6 5 300 300 6 3 12 6 300 900 7 7 1 7 0 100 8 7 6 8 0 300 9 7 12 9 0 900 Table 2. E ec o kneading condi ions on s a ch ac ion o e inje a Kneading FSG RAG RDS SDS RS TS SDRI 1 0.13a±0.0 69.3b±0.0 62.3b±0.0 5.4a±1.3 13.0a±4.5 77.1a±0.8 80.8a±0.9 5 0.13a±0.0 70.6c±0.0 63.4c±0.0 9.23a±5.5 6.4a±0.0 76.9a±0.9 82.3a±1.0 9 0.13a±0.0 68.0a±0.1 61.0a±0.1 10.0a±5.0 4.3a±5.9 74.8a±4.1 81.8a±4.6 Da a a e exp essed as mean ± s anda d de ia ions (SD); n=10; FSG= ee suga ; RAG = apidly a ailable glucose; RDS = apidly diges ible s a ch; SDS = slowly diges ible s a ch; RS = esis an s a ch; TS = o al s a ch; and SDRI = s a ch diges ion a e index. Di e en supe sc ip s in he same column indica e s a is ically signi ican di e ences (P < 0.05). Table 3. E ec o kneading condi ions on o al phenolic con en , la onoids, phy a e and annins (mg/100g) Kneading Fla onoid (mg/100g) To al Phenol (mg/100g) Phy a e (mg/100g) Tannin (mg/100g) 1 0.12b±0.00 0.13c±0.00 94.1a±0.16 198.5a±6.8 5 0.15a±0.00 0.32b±0.00 70.0b±0.31 177.6a±0.00 9 0.15a±0.02 0.38a±0.00 46.5c±0.31 172.4a±7.4 Da a a e exp essed as mean ±SD, n=10 ; means wi h di e en supe sc ip s in he same column a e s a is ically di e en (α <0.05). Table 4. E ec o kneading condi ions on he senso y quali y o inje a Kneading Colo Tas e Tex u e Numbe o eyes Eye size Eye dis ibu ion Top and bo om su aces Odo O e all accep abili y 1 5.3a±1.3 5.5a±0.1 4.1ab±0.7 6.7a±1.4 1.4a±0.4 5.6ab±1.1 5.6b±0.9 5.5a±0.4 5.1bc±0.3 2 6.0a±0.0 5.4a±0.6 6.5bc±1.0 6.1a±0.1 3.6b±0.1 3.7ab±0.1 6.2b±0.2 6.3a±0.3 7.3cde±0.3 3 7.4a±0.1 6.2a±0.3 6.3bc±0.4 5.2a±0.2 6.3c±0.4 4.4ab±0.8 5.8b±0.6 5.4a±2.1 8.2de±0.0 4 6.0a±0.5 5.1a±1.5 2.8a±1.8 4.2a±1.1 4.7bc±0.9 3.1ab±1.8 3.9ab±0.1 4.2a±2.1 3.1ab±2.2 5 6.3a±1.6 5.3a±1.8 6.7bc±0.1 5.3a±0.8 5.2bc±0.1 6.9b±0.4 6.7b±1.4 6.1a±1.1 8.6e±0.1 6 4.8a±0.3 4.9a±0.8 3.1a±0.4 5.5a±0.4 5.9c±0.3 5.9ab±0.3 6.2b±0.7 5.1a±0.5 3.5ab±0.6 7 5.4a±0.8 5.2a±0.8 6.8bc±0.6 6.0a±0.4 6.0c±1.0 3.3ab±0.7 5.2b±1.1 6.2a±0.1 5.3bcd±0.2 8 4.6a±1.2 4.5a±0.2 4.3ab±0.1 6.0a±0.1 3.5ab±0.6 4.8ab±1.3 1.8a±0.2 6.1a±0.4 5.1bc±0.2 9 6.3a±0.1 6.3a±0.1 8.7c±0.2 5.4a±0.6 4.5bc±0.3 2.0a±0.7 1.3a±0.2 6.4a±0.5 1.9a±0.1 Da a a e exp essed as mean ±SD, n-10; means wi h di e en supe sc ip s in he same column a e s a is ically di e en (α <0.05). Table 5. E ec o di e en wa e o e men ed dough p opo ions on he senso y quali y o inje a (mean ± SD) Absi Colo Tas e Tex u e Numbe o eyes Eye size Eye dis ibu ion Top and bo om su aces Odo O e all accep abili y 1 5.4a±0.0 4.1a±0.9 4.9ab±0.8 5.8a±0.4 3.9bc±1.3 4.8ab±0.8 5.3b±0.6 5.7a±0.2 4.4bc±0.3 2 6.0a±0.2 4.3a±0.1 6.0ab±0.2 6.0a±0.2 3.2bc±1.3 6.1ab±1.9 5.4b±0.0 6.8ab±0.1 5.0c±0.1 3 6.6a±0.7 4.8a±0.0 7.5b±0.4 6.2a±0.0 5.2b±0.4 6.9ab±0.0 6.3b±0.9 7.3b±0.2 7.95d±0.1 4 5.9a±0.4 5.1a±0.1 3.9a±1.1 4.8a±0.4 2.9bc±0.6 2.4a±0.4 5.5b±0.5 5.7a±0.1 2.2a±0.0 5 6.9a±0.7 4.3a±0.2 4.1a±0.5 5.2a±1.5 1.9a±1.0 4.5ab±2.1 5.7b±0.0 6.3ab±0.8 3.2ab±0.8 6 6.9a±0.8 4.1a±0.0 7.5b±0.3 5.5a±0.2 8.7c±0.1 8.4b±0.3 6.3b±0.2 6.6ab±0.2 4.4ab±0.0 7 5.5a±0.1 4.8a±1.3 5.1ab±1.4 6.0a±0.6 1.5a±0.0 5.1ab±0.4 5.1b±0.3 6.3ab±0.4 3.1ab±0.4 8 5.7a±0.4 4.1a±0.2 4.4a±0.1 5.9a±0.5 1.2a±0.1 5.3ab±1 5.3b±0.6 5.8a±0.2 3.5ab±0.4 9 6.3a±0.3 4.3a±0.3 4.9ab±0.6 4.7a±0.3 2.2a±0.3 3.0a±1.5 3.2a±0.5 5.7a±0.1 2.3a±0.2 Da a a e exp essed as mean ±SD, n=10, Means wi h di e en supe sc ip s in he same column a e s a is ically di e en (α <0.05)