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

Ingredients		Sensory evaluation
Ingredients		Color	Flavor	Taste	Texture	Overall acceptability
YF 1 %		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
Control		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