Hr. Meyer tjener godt.

Hr. Meyer tjener godt.

Resultater (Tysk) 1:

Sir. Meyer dient gut.

Resultater (Tysk) 2:

Results of sensory evaluation such as appearance, color, odor, taste, Crispiness, and overall acceptability are presented in Table 12. It could be observed that all the formulas there significant decrease in appearance, color and overall acceptability. No significant change was observed in odor of crackers containing amaranth flour up to 100% level. In terms of taste, it significantly decreases in mean scores of all the Formulas. This may be due to bitter aftertaste of amaranth flour. As for the Crispiness indicated that of crackers remained almost constant among Formulas except formula No. 3 (25% corn flour and 75% amaranth flour) and formula No. 4 (100% amaranth flour). Moisture plays an important and pivotal role in bakery products as it affects texture, crispness and shelf life in storage. Also their increase leads to a deterioration in the qualities of the final product [13]. These results agreed well with those reported by [49] who found that when increase amaranth flour the appearance, odor, taste, color, crispness and overall acceptability were decreased. This may be caused the amaranth flour is a rich source of dietary fiber and protein.Regarding sensory evaluation of tortilla, the results are shown in Table 13.

Resultater (Tysk) 3:

先生。迈耶做得很好。