Table 3.
Taste sensing results of yeast extracts added with a rice protein hydrolysate by Flavourzyme. (points)

	Umami	Bitterness	Saltiness	Astringency	Richness
Yx1)	4.88a	8.47d	-19.68a	-0.15a	0.73d
Frhf2)	6.71b	6.07a	-17.02b	1.13d	0.70c
Yx + Frhf	6.70b	6.29b	-16.67c	1.28e	0.75e
Rrhf3)	10.83d	8.08c	-13.24d	0.69b	0.66a
Yx + Rrhf	10.38c	8.93e	-12.08e	0.97c	0.68b

Means in the same column not sharing a common letter are significantly different (p<0.05) by Duncan's multiple test
Yeast extract
Filtrate of rh (rice protein hydrolysate by Flavourzyme® after yeast culture
Rice protein residue hydrolysate by Flavourzyme®