Table 6 Sensory analysis of yakgwa according to deep frying oils
| Attribute | Types of oil |
|
| Soybean oil | Corn oil | Canola oil | Rice bran oil | Rice bran oil |
|
| Appearance | 5.86±1.91NS | 6.12±2.00 | 6.29±1.84 | 6.00±1.77 | 5.88±1.77 |
| Color | 5.74±1.88NS | 6.00±1.82 | 5.88±1.81 | 6.52±1.53 | 5.91±1.90 |
| Flavor | 5.86±1.79NS | 5.60±1.58 | 5.43±1.82 | 5.45±1.66 | 5.64±1.32 |
| Hardness | 5.29±1.88NS | 5.81±2.04 | 5.69±1.89 | 6.07±1.84 | 6.05±1.74 |
| Adhesiveness | 5.48±1.81NS | 5.67±1.68 | 5.52±1.67 | 5.48±1.92 | 5.81±1.82 |
| Chewiness | 4.95±2.12b | 5.31±2.19ab | 5.36±2.21ab | 5.77±2.15ab | 5.98±1.93a |
| Sweetness | 5.52±1.43NS | 5.83±1.62 | 5.62±1.68 | 6.00±1.68 | 5.57±1.77 |
| Nutty | 5.69±1.52NS | 5.55±1.74 | 5.86±1.82 | 6.31±1.63 | 5.69±1.42 |
| Oily | 4.45±2.07ab | 4.12±1.90b | 4.41±2.07ab | 5.24±2.29a | 4.81±2.06ab |
| Overall acceptability | 5.10±2.12NS | 5.17±2.11 | 4.98±2.15 | 5.93±1.87 | 5.64±1.78 |
1)Mean±SD
2)NS : Not Significant
3)a-bSuperscriptive letters in a row indicate significance at p<0.05 by Duncan's multiple range test