Table 3 Sensory score for the texture parameters of Kimchi cabbage by blanching

Blanching temp. (°C)	Blanching time (min)	Texture parameters
		Hardness	Crispiness	Chewiness	Stiffness
		80	1	4.20±1.07^ab1)	1.75±0.74^a	4.25±1.06^a	3.00±0.53^a
	3	4.50±1.16^ab	3.50±1.28^a	5.00±1.41^a	4.25±1.51^a
	5	3.50±1.16^ab	3.25±1.13^a	5.25±1.36^a	3.50±0.89^a
90	1	4.75±1.25^ab	2.50±0.89^a	5.00±0.93^a	3.00±0.76^a
	3	4.50±1.67^ab	3.86±1.62^a	4.71±1.57^a	4.50±1.16^a
	5	3.50±1.04^ab	4.25±1.06^a	6.75±0.99^a	5.00±0.93^a
100	1	4.50±0.71^ab	3.50±1.16^a	6.25±0.74^a	4.25±1.06^a
	3	4.25±1.30^ab	3.50±1.04^a	4.75±1.25^a	4.75±1.13^a
	5	3.20±0.17^b	3.25±0.99^a	5.25±1.13^a	4.50±1.16^a

Means with the same letter in column are not significantly different by Duncan's multiple range test (p<0.05).