Table 5. Sensory evaluation of tteokgalbi prepared with various kinds of salts.
| Sensory Characteristics2) | Treatments1) |
|||
|---|---|---|---|---|
| C | FS | TS | GS | |
| Color | 3.94±0.233)NS4) | 3.43±0.20 | 3.88±0.24 | 3.58±0.28 |
| Sweetness | 2.95±0.21NS | 2.93±0.17 | 3.24±0.27 | 3.16±0.24 |
| Saltness | 3.81±0.36NS | 3.57±0.32 | 3.19±0.37 | 3.17±0.33 |
| Juiciness | 3.61±0.26NS | 4.18±0.28 | 4.41±0.36 | 4.19±0.38 |
| Springiness | 3.50±0.19b5) | 4.09±0.18ab | 4.61±0.25a | 4.24±0.40ab |
| Flavor | 3.57±0.20b | 4.03±0.24b | 4.77±0.23a | 4.83±0.16a |
| Total acceptability | 3.11±0.20b | 4.06±0.24a | 4.44±0.26a | 4.93±0.28a |
1)Treatment: See the Table 1 legend.
2)1: dislike extremely, 3: neither like nor dislike, 5: like extremely.
3)All values are expressed as mean±SEM of triplicate determinations.
4)NS: Not significant.
5)Means in the same row not sharing a common letter are significantly different (p<0.05) as determined by Duncan's multiple range test.