Table 5
Sensory evaluation of rehydrated bracken and Aster scaber dr ied by different methods

Samples¹⁾		Drying methods²⁾
Samples¹⁾		Sun-drying	Hot-air-drying	Freeze-drying
Bracken	Color	4.20±0.63^a3)	4.40±0.52^a	5.70±0.67^b
	Flavor	4.00±0.82^a	4.20±0.79^a	5.40±0.52^b
	Appearance	3.70±0.67^a	4.20±0.79^a	5.50±0.85^b
	Texture	4.40±0.52^a	4.50±0.53^a	4.80±0.92^a
	Overall acceptability	4.10±0.57^a	4.20±0.63^a	5.80±0.79^b
Aster scaber	Color	3.60±0.52^a	4.10±0.74^a	6.10±0.74^b
	Flavor	3.50±0.53^a	3.50±0.53^a	5.30±0.82^b
	Appearance	3.50±0.53^a	3.50±0.53^a	5.80±0.63^b
	Texture	3.20±0.79^a	3.60±0.52^a	5.60±0.52^b
	Overall acceptability	3.50±0.53^a	4.00±0.67^a	6.20±0.63^b

Samples were rehydrated at 30℃ for 2 hr after dried by different methods
Sun drying, dried at 25℃ and RH 65% for 48 hr; Hot-air drying, dried at 50℃ in drying oven for 14 hr; Freeze-drying, freeze-dried by vacuum freeze dryer.
Means with different small letters (a-b) in the same column are significantly different at p<0.05 by Duncan's multiple range test.