Table 5.
sensory properties of burdock root tea treated by steaming, drying, roasting methods

Processing conditions1)	Color	Flavor	Sweet taste	Astringent taste	Roasted taste	Overall acceptance
HDR	4.33±0.822)a3)	4.00±0.89a	3.67±0.82a	2.50±0.55a	3.92±0.58b	4.00±0.63a
SHD	2.33±1.032)b	2.00±0.63b	1.50±0.55b	2.17±0.75a	1.67±0.52c	1.83±0.75b
SHDR	4.50±0.842)a	4.17±0.75a	4.00±1.10a	2.83±0.75a	4.67±0.52a	4.50±0.55a

Abbreviation: HDR; Hot air drying and roasting, SHD; Steaming and hot air drying, SHDR; steaming and hot air drying and roasting
Values are means ± standard deviations of triplicate determinations
Different superscripts within a column (a-c) indicate significant differences (p<0.05).