Table 5
Sensory evaluation of ginger Jungkwa treated with different types of sweeteners

Sample	Appearance	Color	Odor	Taste	Ginger taste	Sweet taste	Chewiness	Overall preference
Sugar	4.67±1.11^ab1)	4.33±0.90^bc	4.27±1.16^a	4.87±1.25^a	5.33±1.18^a	4.80±1.15^a	5.20±1.47^a	4.73±1.10^a
Xylitol	4.00±1.65^b	3.73±0.96^c	4.53±1.19^a	4.47±1.36^a	4.93±1.33^a	4.53±1.30^a	4.73±1.03^a	4.47±1.19^a
Honey	5.40±0.63^a	5.80±0.68^a	5.27±1.58^a	4.47±1.51^a	5.07±1.33^a	4.40±1.30^a	4.73±1.71^a	4.93±1.33^a
Oligosaccharides	5.13±1.19^a	4.87±0.99^b	4.87±1.13^a	4.40±1.24^a	5.00±1.25^a	4.40±1.12^a	4.47±1.06^a	4.73±1.16^a

Means±SD (n=3) with different letters in the same column represent significantly different at 5% level.