Table 4
Sensory evaluation of bracken and Aster scaber dried by different drying methods

Samples		Drying methods¹⁾
Samples		Sun-drying	Hot-air-drying	Freeze-drying
Bracken	Color	3.40±0.52^a2)	3.40±0.52^a	5.20±0.79^b
	Flavor	3.40±0.52^a	3.40±0.52^a	5.30±0.67^b
	Appearance	2.90±0.74^a	2.90±0.74^a	5.30±0.67^b
	Texture	1.70±0.48^a	1.70±0.48^a	4.50±0.53^b
	Overall acceptability	2.50±0.53^a	2.50±0.53^a	5.70±0.67^b
Aster scaber	Color	2.60±0.52^a	2.70±0.48^a	5.70±0.82^b
	Flavor	2.50±0.53^a	2.80±0.42^a	4.80±0.63^b
	Appearance	2.60±0.52^a	2.70±0.48^a	5.60±0.52^b
	Texture	2.70±0.48^a	2.90±0.57^a	5.40±0.52^b
	Overall acceptability	2.90±0.74^a	2.80±0.42^a	6.20±0.79^b

Sun drying, dried at 25℃ and RH 65% for 48 hr; Hot-air drying, dried in drying oven at 50℃ for 14 hr; Freeze-drying, freeze-dried by vacuum freeze dryer.
Means with different small letters (a-b) in the same row are significantly different at p<0.05 by Duncan's multiple range test.