Table 6 Sensory properties of chicken breast jerky prepared using different types of sweeteners

Sweeteners1)	Sensory parameters
	Color	Flavor	Taste	Texture	Overall acceptability
	WS	2.80±0.77^ns2)	2.67±1.29^ns	3.20±1.15^b3)	3.33±0.62^ns	3.00±0.93^b
BS	3.73±0.59	3.40±0.74	2.87±0.92^bc	3.40±0.83	3.07±0.80^b
RS	3.33±0.90	3.00±1.00	3.07±0.26^b	3.27±1.03	3.13±0.92^b
FO	3.27±0.70	2.87±0.74	2.87±1.19^bc	2.93±1.33	3.20±0.77^b
PC	3.33±0.90	2.60±1.30	2.13±1.13^c	3.60±0.74	2.13±0.83^c
RCE	3.07±1.22	3.33±0.98	4.07±0.96^a	3.47±0.74	4.00±0.85^a
H	3.27±0.96	3.27±1.16	3.53±1.13^ab	3.40±0.63	3.53±0.83^ab

WS, white sugar; BS, brown sugar; RS, rice syrup; FO, fructo-oligosaccharide; PC, pineapple concentrate; RCE, Rubus coreanus extract; H, honey.
ns, not significant.
All values are mean±SD. Values with different superscript small letters in the same column are significantly different by Duncan’s multiple range test at p<0.05. a>b>c.