Table 1.
Sensory character istics of Kanjang containing Astragalus memvranaceus
| Gangjang1) | Sensory attribute |
| Color | Flavor | Tasty | Salty | Sweet | Soury | Total accept |
| AK 0% | 02) | 5.4 | 4.6a | 5.3a | 5.3 | 5.3 | 5.1 | 4.8a |
| 2 | 5.9 | 6.0b | 6.5b | 5.6 | 5.1 | 5.2 | 6.0b |
| 4 | 6.3 | 5.9b | 6.2b | 5.8 | 5.1 | 5.0 | 6.0b |
| 6 | 6.3 | 5.3ab | 6.3b | 5.8 | 5.5 | 4.8 | 5.8b |
| AK 5% | 0 | 5.8 | 5.4 | 5.9 | 4.5 | 5.3 | 4.8 | 5.6 |
| 2 | 6.5 | 5.7 | 5.7 | 5.0 | 5.8 | 5.0 | 5.9 |
| 4 | 6.1 | 5.7 | 5.6 | 5.5 | 5.7 | 4.7 | 5.6 |
| 6 | 6.0 | 5.6 | 6.1 | 4.9 | 5.8 | 4.7 | 6.2 |
| AK 10% | 0 | 5.5 | 5.9 | 5.8 | 5.7 | 5.4 | 5.4 | 6.3b |
| 2 | 6.5 | 5.7 | 5.4 | 5.0 | 5.2 | 5.4 | 5.8ab |
| 4 | 6.4 | 5.2 | 5.5 | 4.8 | 4.8 | 5.2 | 5.4ab |
| 6 | 5.8 | 4.9 | 4.8 | 4.5 | 4.5 | 5.0 | 5.0a |
Means with the different letters are significantly different (p<0.05) by Duncan’s multiple range test.
AK 0% : Astragalus memvranaceus Kanjang, AK 5% : Kanjang added with 5% Astragalus memvranaceus, AK 10% : Kanjang added with 10% Astragalus memvranaceus.
During fermentation months.