Table 4 Sensory evaluation1) of tofu shake and shake added with red rice manufactured with Monascus purpureus KCCM 60570

Parameters	Sample2)
	Tofu shake (control)	Sample-B
	Taste	8.20±1.28a3)	7.60±1.20b
Flavor	8.00±0.82a	6.70±1.77b
Color	6.57±1.91b	7.80±0.79a
Texture	6.60±1.14b	8.00±0.68a
Overall acceptability	7.80±1.11a	7.50±1.23a

Each values represented the mean±SD of 30 observations using hedonic scale of 1 (dislike very much) to 9 (like very much).
Control and sample-B were referred to Table 1.
^a-bValues with different superscripts with the same row are significantly differently at p<0.05.