Table 5. Quantitative descriptive analysis results of sulgidduk added with different ratios of galangal powder

QDA	Sulgidduk added with galangal powder					F-value
	Control1)	2%	4%	6%	8%
Brown color2)	1.33±1.143)e	4.13±1.45d4)	5.28±1.26c	6.63±1.41b	7.43±1.26a	133.34***5)
Tenderness	3.75±2.15d	4.68±1.64c	4.78±1.70bc	6.05±1.52a	5.55±1.90ab	9.69***
Moisture	6.75±1.63a	5.63±1.55b	4.68±1.82c	3.53±2.05d	3.90±1.66d	22.49***
Specific odor	3.20±2.21c	3.78±1.76c	5.73±1.91b	6.00±1.96b	7.60±1.41a	36.34***.
Sweet taste	5.63±1.89a	5.05±1.43ab	4.23±1.73c	4.53±1.54bc	3.95±1.85c	6.22***
Bitter taste	1.80±1.65d	3.30±1.90c	4.73±2.00b	5.78±2.14a	6.20±2.36a	32.25***

Not added with galangal powder.
1 weak ↔ 9 strong.
All values are means±SD (n=40).
Means with the different superscript letters in the same row are significantly different by the Duncan’s multiple range test at p<0.05.
^***Significant at p<0.001.