Table 8. Sensory acceptance and characteristic intensity of jeungpyeon according to the amounts of O. japonica powder added

	Acceptability				Intensity
	Appearance & color	Flavor & taste	Texture	Overall acceptance	Sweetness	Flavor of makgeolli	Flavor of O. japonica	Chewiness
CON¹⁾	5.73±0.78^b2)3)	4.63±0.93^c	5.17±1.02^cd	4.77±0.82^c	6.23±0.57^a	6.03±0.93^a	1.83±0.79^e	3.47±0.82^e
OJ 2%	5.83±1.09^b	5.43±0.82^b	5.57±0.90^bc	5.40±0.62^b	5.97±0.61^ab	4.77±0.73^b	3.87±0.68^d	4.13±0.73^d
OJ 4%	6.33±0.55^a	6.23±0.68^a	6.13±0.78^a	6.03±0.72^a	5.83±0.75^b	4.37±1.10^b	5.13±0.73^c	4.63±1.03^c
OJ 6%	6.03±0.56^ab	6.03±0.85^a	5.97±0.85^ab	5.93±0.64^a	5.67±0.61^b	3.67±1.27^c	5.97±0.56^b	5.13±1.01^b
OJ 8%	5.07±0.87^c	4.47±0.73^c	4.87±0.78^d	4.17±0.91^d	4.93±0.78^c	2.93±1.17^d	6.63±0.49^a	6.23±0.77^a
F-value	10.482^***4)	29.431^***	11.205^***	33.462^***	16.031^***	36.834^***	249.153^***	42.287^***

CON, no O. japonica powder added; OJ 2%, added O. japonica powder at 2%; OJ 4%, added O. japonica powder at 4%; OJ 6%, added O. japonica powder at 6%; OJ 8%, added O. japonica powder at 8%.
All values are mean±SD (n=30).
Values with different superscript letters (^a-e) within a column indicate significant differences by Duncan’s multiple range test (p<0.05).
^***p<0.001.