Table 5. Sensory evaluation of sponge cake prepared with different rice flours
| Sample | ‘Suwon 541’ | ‘Suwon 542’ | ‘Ilmi’ | ‘Goami’ |
| Color | 4.82±1.091) | 4.97±1.17 | 4.91±0.93 | 4.68±1.07 |
| Flavor | 4.79±1.32ab2) | 4.29±0.94bc | 4.88±0.95a | 4.15±0.96c |
| Taste | 4.88±1.30 | 5.18±1.11 | 5.15±1.21 | 5.09±1.22 |
| Texture | 3.26±1.11c | 5.74±1.08a | 5.06±1.18b | 4.53±1.19b |
| Overall acceptability | 3.50±0.90c | 5.24±1.05a | 5.09±1.26a | 4.38±1.41b |
Mean±SD (n=34).
Means with different superscript are significantly different by Duncan’s multiple test (p<0.05).