Table 6
Sensory proper ties of Yanggaeng containing different type and concentration of roasted coffee ground residue
| Samples1) | Color | Taste | Flavor | Texture | Overall Acceptability |
| Control | 2.72±1.102)aA3) | 3.00±0.87aA2 | 2.44±0.71aA | 2.84±0.55aA | 2.80±0.65aA |
| CREY | 0.1 | 3.56±1.00b | 3.72±0.68bc | 3.00±0.50b | 3.28±0.68bc | 3.56±0.51b |
| 0.3 | 3.56±1.00b | 4.00±0.50c | 3.86±0.78cd | 3.56±0.71c | 4.00±0.50c |
| 0.5 | 3.44±0.87b | 4.16±0.80c | 4.16±0.80d | 3.36±0.49bc | 4.08±0.86c |
| 1 | 3.22±0.72ab | 3.44±1.12ab | 3.56±0.87c | 3.08±0.81ab | 3.28±0.68b |
| CRPY | 0.1 | 3.20±0.82AB | 3.16±0.62AB | 3.04±0.68B | 3.12±0.53A | 3.12±0.78AB |
| 0.3 | 3.36±0.76B | 3.64±0.99B | 3.64±0.91C | 3.16±0.62A | 3.56±0.51C |
| 0.5 | 3.12±0.97AB | 3.20±0.82AB3 | 3.36±0.76BC | 3.00±0.71A | 3.24±0.83BC |
| 1 | 2.96±0.79AB | 3.21±0.41AB3 | 3.48±0.92BC | 2.88±0.60A | 3.00±0.41AB |
1)CREY, Yanggaeng containing roasted coffee ground residue extract; CRPY, Yanggaeng containing roasted coffee ground residue powder.
2)Each value was expressed as the mean±SD (n=30).
3)a-d,A-CMeans with different superscripts within the CREY and CRPY are indicate significant differences (p<0.05).