Table 7
Sensory character istics of soybean curds coagulated with the Omija extract

Variety		Color	Flavor	Taste	Texture	Overall preference
White bean	MgCl₂	3.57±0.13¹⁾	3.12±0.31	3.00±0.62	3.71±0.11	3.21±0.53
White bean	Omija extract	4.00±0.32^*	4.05±0.30^**	4.85±0.49^**	4.28±0.37^*	4.36±0.47^**
Black bean	MgCl₂	2.57±0.39	3.33±0.15	3.00±0.36	3.42±0.53	3.57±0.18
Black bean	Omija extract	3.11±0.21^*	4.25±0.22^***	3.98±0.45^**	4.42±0.60^*	4.21±0.32^**

¹⁾Values are expressed as mean±SD.
^*, ^**, ^***mean significant differences (p<0.1, p<0.05, and p<0.01, respectively) between MgCl2 and Omija extract by Student's t-test.