Sensory Characteristics of No-Sugar Black-Rice Tea Drinks
收藏Mendeley Data2024-01-31 更新2024-06-27 收录
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http://doi.nrct.go.th/?page=resolve_doi&resolve_doi=10.14457/MSU.res.2019.4
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This research studied the sensory characteristics of no-sugar black rice tea drinks using various types of rice, including Luem-Pua glutinous rice, Mali-Nil rice and Sangyod rice with different rice bran:rice seed ratios. The sensory characteristics of no-sugar black rice tea drinks were tested on 50 people using the Hedonic 9-scale test. Statistical analysis of variance (ANOVA) followed by LSD multiple comparison post-hoc tests were employed to analyze the data obtained from the study (p0.05) for odor, taste and overall acceptance. The highest of appearance and color scores in Sangyod rice drinks were significant (p
创建时间：
2024-01-31
