Table 6. Sensory evaluation of strawber ry jam with different levels of added rice mash

Sample code1)	Sensory characteristics
	Color	Flavor	Taste	Texture	Spread	Overall acceptability
	SJ0	6.5±1.0a2)	7.1±1.3NS3)	7.2±0.9a	6.3±1.3NS	5.6±2.0b	6.8±0.8a
SJ14	5.2±1.2b	6.1±1.3	6.2±1.1b	5.8±1.1	7.2±1.1a	6.3±1.0ab
SJ21	4.5±1.1b	6.2±1.0	5.7±1.4b	5.8±1.2	7.0±0.9a	5.5±1.0b

SJ0, strawberry jam added with no rice mash; SJ14, strawberry jam added with rice mash 14%; SJ21, strawberry jam added with rice mash 21%.
Means with different letters within the same column are significantly different from each other at p<0.05 by Duncan’s multiple range test.
NS, not significant.