Table 3 Sensory evaluation1) of shake added with different amount of red rice manufactured with Monascus purpureus KCCM 60570

Parameters	Sample2)
	A	B	C	D
	Taste	6.50±1.52b3)	7.50±1.23a	4.50±0.85c	4.67±0.83c
Flavor	7.17±0.97a	7.50±0.85a	7.20±1.47a	7.50±1.38a
Color	7.50±1.38a	7.17±0.97a	4.17±0.45b	4.17±0.45b
Texture	6.17±0.97b	7.33±1.51a	3.67±1.19c	3.50±1.20c
Overall acceptability	6.50±0.56b	7.33±0.54a	4.33±0.54c	3.67±0.54d

Each values represented the mean<SD of 30 observations using hedonic scale of 1 (dislike very much) to 9 (like very much).
Samples were referred to Table 1.
^a-cValues with different superscripts with the same row are significantly differently at p<0.05.