Table 3. Sensory analysis of the porridge characteristics of RTE Samgyetang during storage for different concentrations of sucrose stearate

Sample	Parameters	Treatments	Storage time (mon)

			0	3	6	9	12
Porridge	Color	C¹⁾	8.91±0.05^aA	7.89±0.44^aB	6.86±0.45^cC	5.80±0.21^dD	5.04±0.13^cE
		T1	8.89±0.05^aA	7.85±0.41^aB	7.20±0.37^bcC	6.36±0.28^cD	5.30±0.16^bE
		T2	8.99±0.01^aA	7.90±0.07^aB	7.40±0.31^abC	6.67±0.16^bD	5.32±0.15^abE
		T3	9.00±0.02^aA	7.91±0.07^aB	7.60±0.14^aC	6.95±0.08^aD	5.42±0.17^aE

	Softness	C	8.93±0.05^aA	7.76±0.17^bB	7.05±0.15^bC	6.14±0.46^bD	4.99±0.05^bE
		T1	8.95±0.05^aA	7.96±0.17^aB	7.23±0.16^aC	6.72±0.81^aD	5.19±0.09^aE
		T2	8.95±0.04^aA	7.99±0.12^aB	7.29±0.21^aC	6.77±0.52^aD	5.20±0.10^aE
		T3	8.98±0.02^aA	8.00±0.11^aB	7.34±0.11^aC	6.78±0.68^aD	5.20±0.11^aE

	Vividness	C	8.94±0.05^aA	7.77±0.56^bB	7.00±0.59^bC	6.14±0.23^bD	4.96±0.08^bE
		T1	8.94±0.05^aA	8.16±0.23^aB	7.57±0.68^aC	6.73±0.41^aD	5.38±0.15^aE
		T2	8.94±0.01^aA	8.17±0.24^aB	7.62±0.54^aC	6.74±0.87^aD	5.41±0.12^aE
		T3	8.99±0.05^aA	8.27±0.33^aB	7.69±0.66^aC	6.89±0.66^aD	5.41±0.14^aE

	Taste	C	8.92±0.16^aA	8.25±0.40^aB	7.59±0.14^aC	6.95±0.57^aD	5.41±0.42^aE
		T1	8.76±0.21^bA	7.69±0.36^bB	7.37±0.06^bC	6.23±0.61^bD	4.68±0.14^bE
		T2	8.76±0.14^bA	7.60±0.37^bB	7.36±0.10^bC	6.23±0.41^bD	4.65±0.13^bE
		T3	8.75±0.13^bA	7.53±0.05^bB	7.34±0.09^bC	6.23±0.34^bD	4.62±0.19^bE