Table 6
Sensory character istics of tteokbokki tteok containing brown rice during storage at 22±1℃

Items Storage days Sample (%)
0 5 10 20
Heugseol Appearance 0 5.30±0.82ab1)A2) 4.80±1.14bA 5.90±0.57aA 5.10±1.52abA
1 4.90±0.32cA 5.20±1.03cA 6.30±0.67aA 5.40±1.84acA
2 5.60±0.97aA 5.30±1.34aA 6.00±1.41aA 4.90±1.29aA
Color 0 5.10±0.88aAB 4.70±1.25aA 5.90±1.20aA 5.30±1.64aA
1 4.70±0.48aA 4.90±1.37aA 5.90±1.20aA 5.20±1.69aA
2 5.60±1.17aA 5.40±1.71aA 5.70±0.95aA 4.70±1.34aA
Flavor 0 4.90±0.88aA 4.80±0.92aA 4.80±1.03aA 5.50±1.65aA
1 4.90±0.32bA 4.90±0.74bA 5.80±1.23abA 5.90±1.20aA
2 4.80±1.03aA 5.00±0.67aA 5.80±1.40aA 5.30±0.95aA
Texture 0 5.10±0.74aA 5.20±0.92aA 5.40±1.07aA 5.50±1.96aB
1 5.00±0.82bA 4.70±0.95bAB 6.10±0.99aA 7.00±1.25aA
2 3.70±0.67bB 4.00±1.41bB 5.50±1.65aA 5.90±0.88aAB
Overall acceptability 0 5.40±0.97aA 5.40±1.07aA 5.40±1.07aB 5.10±1.29aB
1 4.90±0.57cAB 5.20±1.03bcAB 6.50±0.79aA 6.30±1.06aA
2 4.20±1.03aB 4.60±1.65aB 5.50±1.58aB 5.30±1.06aAB
Heugjinju Appearance 0 5.50±0.85aA 5.20±1.23abA 6.20±0.97aA 4.30±1.70bA
1 5.00±0.67aA 5.70±1.49aA 5.70±1.64aA 5.30±1.77aA
2 5.10±0.74aA 5.20±1.32aA 5.70±1.89aA 4.50±1.96aA
Color 0 5.50±0.85abA 5.10±1.29abA 6.10±0.88aA 4.50±1.96bA
1 5.00±0.82aA 5.60±1.65aA 6.10±1.79aA 5.30±2.00aA
2 5.30±0.82aA 5.30±1.06aA 5.50±1.90aA 3.80±1.55bA
Flavor 0 5.00±0.82aA 5.90±0.88aA 5.60±1.07aA 5.60±1.65aA
1 4.60±0.70bA 5.20±0.79abA 5.90±1.45aA 5.70±1.16aA
2 4.90±0.74aA 5.10±1.66aA 5.10±1.20aA 5.70±1.49aA
Texture 0 5.50±1.08aA 5.00±1.25aA 5.20±1.23aA 5.40±1.70aA
1 3.80±0.92cB 4.20±0.92bcAB 5.20±1.62abA 5.70±1.34aA
2 3.00±1.33bB 3.40±1.17bB 3.30±1.57bB 5.10±2.02aA
Overall acceptability 0 5.20±0.97aA 5.30±1.07aA 5.70±1.07aA 5.00±1.29aA
1 4.40±0.97bA 5.30±1.16abA 5.80±1.40aA 5.60±0.97aA
2 3.30±1.16bB 4.30±1.49abA 5.10±1.99abB 4.90±1.73aA
Different superscripts within a same row are significantly different by Duncan's multiple range test at p<0.05.
Different superscripts within a same column are significantly different by Duncan's multiple range test at p<0.05.