Table 2. Comparisons of sensory evaluation with various pretreatment methods on freeze dried sprout bean

Pretreatment methods	Preference score (5-point hedonic scale)1)
	Overall taste	Texture		Appearance	Color
		Crispness	Chewiness
		Control	4.1±0.3a			4.0±0.2a	4.1±0.3a	4.1±0.2a	3.9±0.2a
	A	3.4±0.3b	3.4±0.3b	3.4±0.3b	3.5±0.4b	3.3±0.3b
AS	3.9±0.2a	3.7±0.2b	3.9±0.2a	3.8±0.2b	3.8±0.2a
ACP	3.6±0.2b	3.5±0.2b	3.5±0.2b	3.6±0.3b	3.7±0.2a

Control: Home cooking style, A: 0.5% Alginate-Na solution, AS: 0.5% Alginate-Na + 1.0% Sucrose solution, ACP: 0.5% Alginate-Na + 0.5% Cellulose + 0.5% Pectin solution.
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.