Table 4. Sensory evaluation of ginger jeonggwa at different temperature and time at hot water treatment

Samples		Appearance	Color	Odor	Taste	Ginger taste	Chewiness	Hardness	Overall preference
Temperature¹⁾(°C)	Control	3.50±0.85^bc2)	3.80±1.03^cd	3.80±1.55^a	3.70±1.06^a	3.80±1.14^b	2.90±1.10^abc	3.90±1.10^c	3.80±1.14^b
	60	3.80±1.40^c	4.10±1.29^d	3.70±1.06^a	2.70±1.16^a	4.40±0.84^b	3.30±1.06^abc	3.40±1.07^abc	3.10±1.45^ab
	70	3.50±1.27^bc	3.70±1.06^cd	3.60±1.43^a	3.20±1.03^a	3.60±1.07^b	2.50±0.97^a	3.80±1.23^bc	3.80±1.48^b
	80	3.00±0.67^abc	3.10±0.74^bc	3.20±1.62^a	3.20±1.48^a	3.80±0.92^b	3.50±1.08^bc	3.10±0.88^abc	3.70±0.82^b
	90	2.60±1.17^ab	2.70±1.16^b	3.10±1.52^a	3.40±1.35^a	3.70±0.67^b	2.80±1.23^abc	3.50±1.35^bc	3.30±1.06^ab
	100	3.10±0.99^abc	3.00±1.15^bc	3.40±1.26^a	3.60±1.35^a	3.70±1.16^b	3.10±1.10^abc	3.40±0.52^abc	3.30±0.67^ab
Time (h)	1	3.00±0.67^abc	3.10±0.74^bc	3.20±1.62^a	3.20±1.48^a	3.80±0.92^b	3.50±1.08^bc	3.10±0.88^abc	3.70±0.82^b
	2	3.40±0.52^abc	3.70±0.67^cd	3.20±0.92^a	2.70±0.48^a	3.70±0.67^b	3.60±0.52^c	2.90±0.74^ab	3.70±0.48^b
	3	2.80±0.42^ab	2.30±0.48^b	4.20±0.63^a	2.90±0.32^a	3.50±0.71^b	2.50±0.53^a	2.50±0.85^a	3.40±0.52^b
	4	2.80±0.42^ab	2.40±0.52^b	3.50±0.53^a	2.60±0.52^a	3.70±0.48^b	2.60±0.70^ab	3.80±0.42^bc	2.90±0.74^ab
	5	2.50±0.53^a	1.40±0.52^a	3.20±0.42^a	3.40±0.52^a	2.60±0.84^a	3.00±0.47^abc	3.60±0.52^bc	2.40±0.52^a

Temperature treatment, 1 h; time treatment, 80°C.
Mean±SD (n=3) with different letters are significantly different (p<0.05).