Table 4.
Sensory evaluation test of Yanggaeng with Momordica charantia powder

Item	Sensory evaluation score (point)1)
	Control	Non roasting powder content (%)				Roasting powder content (%)
		0.5	1.0	2.0	3.0	0.5	1.0	2.0	3.0
		Color	3.5a2)	3.4ab	3.3ab	2.9b	2.5c	3.6a	3.4ab	2.1cd	1.8d
	Flavor	3.3b	3.1bc	3.0bc	3.2b	2.9c	3.6a	3.4ab	2.5c	1.8d
Taste	4.0a	3.8ab	3.6b	3.4c	3.4c	4.0a	4.0a	2.3b	1.5c
Texture	3.6b	3.6b	3.6b	3.2bc	3.3bc	3.8a	3.5ab	2.6c	2.0d
Overall acceptability	3.7b	3.6bc	3.6bc	3.4bc	3.2c	3.9a	3.8ab	2.3c	1.6d

Momordica charantia powder was roasted at 180°C. Sensory evaluation was checked as very good (5 point), slightly good (4 point), normal (3 point), slightly bad (2 point), very bad (1 point).
Mean±standard deviation (n=11), means with different superscript letters within row are significantly different at p<0.05 by Duncan’s multiple range tests.