Table 3.
Sensory proper ties of the blanched lotus root samples

Samples	Freshness	Color	Appearance	Odor	Overall preference
Control1)	9.00±0.00a2)	9.00±0.00a	9.00±0.00a	9.00±0.00a	9.00±0.00a
Blanching 1 min	7.75±0.46b	7.50±0.93b	7.50±0.76b	7.75±0.46b	8.00±0.76b
3 min	7.38±0.52bc	7.25±0.89bc	6.88±0.83bc	7.63±0.52b	7.25±0.46c
5 min	6.88±0.35c	6.38±0.74c	6.63±0.74c	7.38±0.52b	7.13±0.35c

No blanching.
Values in a column followed by different letters are significantly (p<0.05) different by Duncan’s multiple range test.