Table 3 Sensory evaluations of yogurt made with lactic acid bacteria isolated from kimchi and cinnamon ethanol extract

6.4 ± 0.87^1)d

7.0 ± 1.18^b2)

6.9 ± 1.20^c

6.9 ± 0.87^d

6.8 ± 1.27^bc

6.5 ± 0.86^d

6.8 ± 1.07^ab

6.7 ± 1.16^c

6.8 ± 0.71^d

6.9 ± 1.32^bc

Cinnnamon ethanol extract

0.02 %

6.5 ± 0.85^d

7.0 ± 0.97^b

6.8 ± 1.03^c

6.8 ± 0.52^d

7.2 ± 1.23^c

0.05 %

6.5 ± 0.82^d

7.1 ± 0.85^bc

7.2 ± 1.42^d

6.8 ± 0.48^d

7.7 ± 1.16^d

0.10 %

6.5 ± 0.81^d

7.1 ± 1.42^bc

7.0 ± 1.41^cd

6.9 ± 0.88^d

7.3 ± 1.15^cd

0.15 %

6.4 ± 0.84^d

7.2 ± 1.22^c

6.4 ± 1.35^bc

6.8 ± 0.55^d

6.7 ± 1.25^bc

0.20 %

6.3 ± 0.82^d

6.8 ± 1.27^ab

4.7 ± 1.17^b

6.8 ± 0.67^d

5.6 ± 0.87^b

0.50 %

6.3 ± 0.85^d

6.6 ± 1.15^a

3.8 ± 1.13^a

6.7 ± 0.52^d

4.5 ± 0.94^ab

1.00 %

6.3 ± 0.81^d

6.7 ± 1.14^a

3.2 ± 1.21^a

6.8 ± 0.53^d

3.3 ± 0.63^a