Table 4. Sensory evaluation scores of dried aronia berries

Sample	Appearance	Color	Texture	Chewiness	Sweetness	Sourness	Astringency	Overall preference
CON¹⁾	5.87±0.99^a²⁾	5.93±0.88^a	3.93±1.87^a	4.00±1.60^abc	3.07±1.49^bc	2.93±1.94^a	3.60±1.30^ab	4.00±1.77^a
FD	5.67±0.72^ab	5.47±1.13^ab	4.13±1.36^a	4.27±1.44^abc	3.33±1.63^bc	3.40±1.96^a	4.87±1.60^ab	4.13±1.68^a
FDS	4.93±1.03^bc	5.40±1.40^ab	4.27±1.49^a	5.07±1.62^ab	5.07±1.03^a	3.00±1.93^a	4.27±2.12^ab	5.13±1.64^a
FDG	5.07±1.03^abc	5.67±1.29^ab	4.20±1.15^a	5.20±1.66^a	4.80±1.78^a	3.33±2.06^a	3.73±1.10^ab	4.80±1.52^a
FDX	5.40±1.06^ab	5.60±1.24^ab	3.53±1.60^a	3.87±1.81^bc	4.67±1.84^a	3.27±2.15^a	3.87±1.92^ab	4.47±1.73^a
HD	3.93±0.96^d	4.93±1.33^ab	3.67±1.59^a	3.73±1.62^c	2.60±1.45^c	3.67±1.40^a	4.93±1.67^a	3.87±1.06^a
HDS	4.27±1.26^cd	5.20±1.61^ab	4.07±1.75^a	4.40±1.55^abc	4.67±1.50^a	3.27±1.67^a	3.93±1.71^ab	4.40±1.35^a
HDG	3.80±1.26^d	4.67±1.63^b	4.13±1.46^a	4.13±1.36^abc	4.20±1.90^ab	3.33±1.80^a	4.13±1.51^ab	4.47±1.25^a
HDX	4.40±1.45^cd	5.27±1.58^ab	4.00±1.60^a	4.07±1.53^abc	4.00±1.73^ab	3.20±1.90^a	3.53±1.55^b	4.33±1.29^a

CON, raw aronia; FD, freeze-dried; FDS, osmo-dehydrated using sucrose and freeze-dried; FDG, osmo-dehydrated using glucose and freeze-dried; FDX, osmo-dehydrated using xylitol and freeze-dried; HD, hot-air-dried; HDS, osmo-dehydrated using sucrose and hot-air-dried; HDG, osmo-dehydrated using glucose and hot-air-dried; HDX, osmo-dehydrated using xylitol and hot-air-dried.
Mean±SD (n=15) with different superscript are significantly different (p<0.05).