The presented data inferences that roasted
ground flaxseed was more acceptable than raw ground flaxseed.In
general ANOVA results indicated that there were significant differences
(p < 0.05) among control, 5, 10 and 15(g/100 g) flaxseed
levels. But for 15(g/100 g) flaxseed level taste and overall acceptability
scores were below the level of acceptance, and thus received
negative ratings. Hence 10(g/100 g) roasted ground flaxseed level
was most acceptable among the presented data on sensory attributes.
Hence bread sample made with 10(g/100 g) roasted ground