Table 5. The sensory scores on preperence of ‘Yakju’ made with white rice flour ‘Nuruk’ or ‘Yakju’ made with pigmented rice flour ‘Nuruk’

Sample	WY1)	PY	t-value	p-value
Color	6.36±1.862)	6.91±1.81	−0.697	0.283
Flavor	4.73±1.62	5.27±2.05	−0.692	0.275
Taste	3.73±2.33	4.36±2.62	−0.602	0.742
Overall preference	4.45±1.86	4.91±2.43	−0.493	0.237

WY, ‘Yakju’ made with white rice flour ‘Nuruk’; PY, ‘Yakju’ made with pigmented rice flour ‘Nuruk’.
All values are mean±SD (n=3).