Table 4.
Sensory characteristics of beer samples prepared with different amounts of persimmon fruit
| Sample1 | Sensory characteristics | ||
|---|---|---|---|
| Color | Flavor | Overall acceptance | |
| RP-0 | 4.28 ± 0.242a | 3.65 ± 0.18b | 3.61 ± 0.08d |
| RP-50 | 4.00 ± 0.20b | 3.81 ± 0.14b | 3.80 ± 0.11c |
| RP-100 | 3.52 ± 0.11c | 3.70 ± 0.15b | 4.00 ± 0.06b |
| RP-150 | 3.11 ± 0.21d | 4.02 ± 0.11a | 4.21 ± 0.10a |
| RP-200 | 3.01 ± 0.11d | 3.40 ± 0.06c | 3.20 ± 0.21e |
1Samples are defined in Table 1
2Quoted values are mean ± standard deviations (n = 20) based on 5-point score (very bad, 1; bad, 2; fair, 3; good, 4; very good, 5). Values followed by different letters (a–e) in the same column are significantly different (p < 0.05, ANOVA, Tukey test)