Table 1. Comparisons of sensory evaluation with pre heating in various concentration of NaCl solution on freeze dried sprout bean

Concentration NaCl (%)	Preference score (5-point hedonic scale)1)
	Overall taste	Texture		Appearance	Color
		Crispness	Chewiness
		0	2.4±0.4a			2.0±0.5a	2.3±0.5a	2.8±0.4a	3.0±0.3a
	0.5	3.7±0.2b	3.6±0.3b	3.7±0.3b	3.7±0.3b	3.4±0.4a
1.0	3.5±0.2b	3.5±0.3b	3.6±0.2b	3.5±0.3b	3.3±0.4a
3.0	3.3±0.3b	3.4±0.2b	3.4±0.3b	3.3±0.2b	3.3±0.3a

Values are expressed as mean±standard deviation (n=10).
Values marked above mean±standard deviation with different letters are significantly different by ANOVA with Duncan’s multiple range test at p<0.05.