The bread samples were sliced into pieces uniform thickness
and served with water. Fifteen semi trained panelists were randomly
selected from students of Department of Food Science
and Technology University of Sumatera Utara, to perform the
evaluation. Panelists evaluated bread samples on a 5 point
hedonic scale quality analysis with 5 =liked very much,
4= liked, 3 = neither liked nor disliked, 2= disliked,
1= disliked very much