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

From: Quality and storage characteristics of yogurt containing Lacobacillus sakei ALI033 and cinnamon ethanol extract

Ingredients Sensory evaluation
Color Flavor Taste Texture Overall acceptability
YF 1 % 6.4 ± 0.871)d 7.0 ± 1.18b2) 6.9 ± 1.20c 6.9 ± 0.87d 6.8 ± 1.27bc
Control 6.5 ± 0.86d 6.8 ± 1.07ab 6.7 ± 1.16c 6.8 ± 0.71d 6.9 ± 1.32bc
Cinnnamon ethanol extract 0.02 % 6.5 ± 0.85d 7.0 ± 0.97b 6.8 ± 1.03c 6.8 ± 0.52d 7.2 ± 1.23c
0.05 % 6.5 ± 0.82d 7.1 ± 0.85bc 7.2 ± 1.42d 6.8 ± 0.48d 7.7 ± 1.16d
0.10 % 6.5 ± 0.81d 7.1 ± 1.42bc 7.0 ± 1.41cd 6.9 ± 0.88d 7.3 ± 1.15cd
0.15 % 6.4 ± 0.84d 7.2 ± 1.22c 6.4 ± 1.35bc 6.8 ± 0.55d 6.7 ± 1.25bc
0.20 % 6.3 ± 0.82d 6.8 ± 1.27ab 4.7 ± 1.17b 6.8 ± 0.67d 5.6 ± 0.87b
0.50 % 6.3 ± 0.85d 6.6 ± 1.15a 3.8 ± 1.13a 6.7 ± 0.52d 4.5 ± 0.94ab
1.00 % 6.3 ± 0.81d 6.7 ± 1.14a 3.2 ± 1.21a 6.8 ± 0.53d 3.3 ± 0.63a
  1. YF 1 % : YF-L812 (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus) 1.0 %
  2. Control : YF-L812 0.3 % + ALH (Lactobacillus sakei ALI033) 0.7 %
  3. 1)All values are mean ± S.D
  4. 2)Mean ± SD with different superscript within a row are significantly different (p < 0.05) by Duncan’s multiple range test. a < b < c < d