Table 6
Sensory test of Sulgidduk added with acorn powder

Components	Rate of acorn powder (%)¹⁾
Components	0	5	10	15	20
Color	5.2±1.03^2)a3)	5.3±1.06^a	5.6±0.97^a	6.2±0.92^a	5.2±1.48^a
Taste	4.8±0.63^ab	4.9±0.99^ab	5.7±1.42^a	5.4±1.17^a	4.3±1.06^b
Astringency	3.1±0.32^c	4.2±0.42^b	4.8±0.79^ab	4.9±0.74^ab	5.0±1.33^a
Flavor	5.1±1.20^a	5.1±1.06^a	5.5±1.18^a	5.4±1.07^a	5.1±1.20^a
Texture	5.0±0.82^ab	5.2±1.03^ab	5.7±1.06^a	5.4±0.84^ab	4.6±0.70^b
Overall preference	4.8±1.23^bc	5.5±0.71^abc	6.3±0.82^a	5.7±0.95^ab	4.5±1.51^c

Table 1. Formulas for Sulgidduk added with different amounts of acorn powder.
All value are expressed as Mean±SD of triplicate determinations.
Different superscript letters within the same row are significantly different at p<0.05 by Duncan`s multiple range test.