Table 6
Sensory evaluation scores for the var ious r ice Jochung products

Rice Jochung	Color	Flavor	Taste	Mouth feeling	Overall acceptability
A¹⁾	6.70±1.25^2)a3)	7.00±1.56^a	7.00±1.83^a	6.90±1.79^a	7.10±1.73^a
B	6.80±1.14^a	6.90±1.45^a	6.60±1.90^a	6.90±1.52^a	6.70±1.34^a
C	6.70±1.06^a	7.00±1.41^a	6.30±1.83^a	6.70±1.59^a	6.30±1.49^a
D	6.70±1.10^a	6.92±1.31^a	7.10±1.29^a	7.10±1.29^a	7.00±1.41^a
E	6.80±0.92^a	6.00±1.33^a	6.90±1.52^a	6.70±1.16^a	7.00±0.94^a

A~D, commercial rice Jochung; E, developed rice Jochung
Values are mean±SD (n=10).
Values with different superscript within the same column are significantly different (p<0.05).