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