Table 1.
Sensory evaluation of Makgeolli with varying amountsl of red ginseng starch
| Control | Red ginseng starch 2% | Red ginseng starch 5% | Red ginseng starch 9% |
| Appearance | 5.11±0.16b1)2) | 6.21±1.07a | 5.11±1.12b | 4.67±0.91b |
| Flavor | 3.97±1.09c | 5.75±1.34a | 4.92±1.02b | 4.92±1.56b |
| Sweetness | 4.01±0.87c | 5.99±1.29a | 4.67±1.62b | 5.11±0.67ab |
| Bitterness | 4.23±0.45b | 5.01±0.88a | 4.21±1.02b | 3.23±1.84c |
| Overall acceptance | 4.87±1.14b | 6.11±1.22a | 5.35±1.46ab | 4.99±1.27b |
Values were expressed as the mean±SD (n=30).
7 Point Likert scale : 1-extremely dislike, 7-extremely like.