Table 5. Sensory evaluation of yakju depending on the added amounts (5, 10, and 20%) and pretreatment conditions (steamed and non-steamed) of Jerusalem artichoke

JAP¹⁾ content (%)	Treatment	Sensory score²⁾
JAP¹⁾ content (%)	Treatment	Color	Flavor	Sweetness	Sourness	Overall preference
0		5.00±1.58^3)a4)	4.13±1.28^a	2.77±1.28^a	4.91±1.80^a	4.23±1.67^a
5	Steamed	4.91±1.54^a	3.93±1.70^a	2.81±1.26^a	4.68±1.52^a	3.95±1.42^a
	Non-steamed	5.14±1.64^a	4.45±1.62^a	3.36±1.77^a	5.05±1.66^a	5.09±1.58^a
10	Steamed	4.91±1.32^a	3.86±1.66^a	3.27±1.28^a	4.68±1.77^a	4.45±1.63^a
	Non-steamed	5.02±1.56^a	5.05±1.53^a	4.05±1.39^a	5.09±0.97^a	5.13±1.77^a
20	Steamed	4.82±1.32^a	3.75±1.50^a	3.23±1.73^a	4.73±1.44^a	4.09±1.59^a
	Non-steamed	5.18±1.47^a	4.95±1.79^a	4.20±1.54^a	5.27±1.62^a	4.95±1.58^a

JAP, Jerusalem artichoke powder.
Sensory score used a 7-points scale, such as very good (7), fair (4), and very bad (1).
All the data were expressed as mean±SD (n=3).
All the data were not significantly different (p>0.05).