Table 7.
Taste sensing results of yeast extractsadded with a rice protein hydrolysate by Alcalase. (points)

	Umami	Bitterness	Saltiness	Astringency	Richness
Yx1)	4.88c	8.47c	-19.68a	-0.15b	0.73a
Frha2)	4.84b	5.47a	-17.12c	2.37e	0.79b
Yx + Frha	4.49a	5.87b	-16.28d	2.22d	0.81c
Rrha3)	9.69e	9.59e	-17.74b	-0.18a	1.05e
Yx + Rrha	9.54d	9.12d	-15.65e	1.36c	0.92d

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®