Research Article
Development of a Functional Food Based on the Fermentation Broth of Jiegeng for the Treatment of Inflammatory Bowel Disease
Table 3
Sensory evaluation of FF.
| | Grade | Scores | Percentage (%) | Evaluation |
| | Like extremely | 9 | 0 | — | | Like very much | 8 | 10 | Rich cereal aroma | | Like moderately | 7 | 36 | Would love to try | | Like slightly | 6 | 30 | A bit like | | Neither like nor dislike | 5 | 12 | Acceptable | | Dislike slightly | 4 | 12 | Tastes a bit strange | | Dislike moderately | 3 | 0 | — | | Dislike very much | 2 | 0 | — | | Dislike extremely | 1 | 0 | — |
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