Table 5. Sensory properties of jeungpyun with different contents of raw makgeolli

Sample	Flavor	Appearance & color	Texture	Taste	Overall acceptability
R10¹⁾	4.14±0.69²⁾^b	4.14±0.69^b³⁾	4.14±0.90^b	4.29±0.76^b	4.57±0.79^b
R20	4.86±0.69^ab	5.00±0.82^a	5.00±0.82^ab	5.14±0.90^a	4.71±0.76^b
R30	5.43±0.79^a	5.29±0.76^a	5.43±0.53^a	6.00±0.82^a	5.86±0.69^a
R40	4.86±0.90^ab	4.57±0.53^ab	4.29±0.76^b	5.29±0.49^a	5.71±0.76^a
F-value	3.500^*⁴⁾	3.260^*	6.063^**	4.408^*	5.532^**

R10, jeungpyun with 10 mL raw makgeolli ; R20, jeungpyun with 20 mL raw makgeolli ; R30, jeungpyun with 30 mL raw makgeolli ; R40, jeungpyun with 40 mL raw makgeolli.
Mean±SD.
^a-dValues with different letter (^a-d) within a row differ significantly by Duncan’s multiple range test (p⟨0.05).
*p⟨0.05, **p⟨0.01, ***p⟨0.001.