Table 3 Sensory quality of cooked rice with different oat content

Oat cont. (%)	Appearance	Taste	Color	Texture	Overall preference
10	5.67±1.52a1)	5.50±1.06ab	5.83±1.17ab	5.58±1.50a	5.58±1.38a
20	6.42±1.38a	6.25±1.15a	6.25±1.15a	5.83±1.76a	6.33±1.13a
30	5.75±1.42a	5.92±1.67a	5.50±1.47b	5.83±1.86a	6.08±1.44a
40	4.67±1.93b	5.00±1.96bc	4.67±1.40c	4.92±1.91a	4.75±1.48b
50	3.33±1.52c	4.25±1.94c	3.58±1.25d	3.58±1.82b	3.67±1.40c

The Values indicate the mean±SD of triplicates.
The different superscripts in the same column mean significant difference at p<0.05.