Table 5.
Sensory character istics of dr ied blueber ry with different drying temperatures

Drying condition1)	Sensory characteristics
	Appearance	Color	Moisture	Texture	Taste	Overall acceptability
	a	7.0±1.2a2)	7.0±0.9a	6.5±0.7b	6.6±1.0b	7.0±1.1b	7.1±0.8b
b	6.5±1.0b	6.7±0.5b	6.9±1.1a	7.0±0.7a	7.3±1.1a	7.6±1.0a
c	5.9±1.4c	6.1±1.4c	6.0±1.1c	6.0±0.9c	5.9±1.7c	6.0±1.1c
d	4.1±1.5d	4.6±1.3d	3.1±1.0d	3.9±1.4d	3.8±1.5d	3.6±1.0d

A, 40°C-72 hr; B, 40°C-48 hr and 50°C-24 hr; C, 50°C-72 hr; D, 60°C-72 hr.
Values are mean±SD (n=20). Means with different superscripts within a column differ significantly (p<0.05).