Table 5.
Taste sensing results of yeast extracts added with a rice protein hydrolysate by Protamax. (points)

	Umami	Bitterness	Saltiness	Astringency	Richness
Yx1)	4.88a	8.47e	-19.68a	-0.15a	0.73b
Frhp2)	5.68b	4.62b	-12.17c	1.64c	0.80c
Yx + Frhp	5.69b	4.75c	-11.96d	1.77e	0.81c
Rrhp3)	9.61c	3.28a	-2.54e	-0.10b	0.54a
Yx + Rrhp	9.60c	6.90d	-13.50b	1.70d	0.72b

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®