. 2019 Oct 15;29(4):503–512. doi: 10.1007/s10068-019-00693-7

Table 3.

Sensory scores of the fermented rice cake during storage at 25 °C

Sample	Color	Uniformity of crumb cell	Flavor	Taste	Softness	Chewiness
0 day
Control	8.10 ± 0.55^a	7.60 ± 0.50^a	7.87 ± 0.63^a	7.80 ± 0.36^a	7.53 ± 0.29^b	7.67 ± 0.61^a
A	8.23 ± 0.43^a	7.87 ± 0.58^a	7.83 ± 0.59^a	7.77 ± 0.28^a	8.00 ± 0.19^ab	8.21 ± 0.50^a
AX	7.73 ± 0.52^a	7.60 ± 0.50^a	7.73 ± 0.58^a	7.67 ± 0.48^a	8.03 ± 0.31^ab	8.00 ± 0.53^a
AXB	7.74 ± 0.48^a	7.77 ± 0.51^a	7.80 ± 0.50^a	7.67 ± 0.69^a	8.33 ± 0.21^a	8.40 ± 0.66^a
3 days
Control	7.07 ± 0.47^a	6.53 ± 0.33^b	6.20 ± 0.55^a	6.23 ± 0.52^a	6.07 ± 0.24^b	6.00 ± 0.45^a
A	7.00 ± 0.54^a	7.20 ± 0.24^a	6.40 ± 0.47^a	6.53 ± 0.51^a	6.60 ± 0.22^a	6.40 ± 0.59^a
AX	6.23 ± 0.38^a	7.40 ± 0.23^a	6.23 ± 0.37^a	6.50 ± 0.31^a	6.57 ± 0.26^a	5.80 ± 0.69^a
AXB	6.27 ± 0.44^a	7.33 ± 0.25^a	6.33 ± 0.38^a	6.55 ± 0.40^a	6.90 ± 0.19^a	5.70 ± 0.51^a

^a–cMeans in the same column with different superscripts are significantly different (P < 0.05)