Table 3.
Sensory assessment results of hydroponic-ginseng-supplemented probiotic yogurts.
| Evaluation Criteria | Sensory Evaluation of Each Type of Ginseng Yogurt 1 | |||
|---|---|---|---|---|
| C | LB | HG | LHG | |
| Color | 6.10 ± 0.70 a | 6.13 ± 0.85 a | 4.97 ± 1.22 b | 5.03 ± 1.30 b |
| Texture | 5.97 ± 1.08 | 5.74 ± 1.03 | 5.61 ± 1.15 | 5.45 ± 1.09 |
| Flavor | 5.52 ± 0.96 a | 5.45 ± 1.12 ab | 4.90 ± 1.27 bc | 4.81 ± 1.05 c |
| Taste | 5.42 ± 1.03 a | 5.58 ± 1.12 a | 4.74 ± 1.26 b | 4.58 ± 1.48 b |
| Overall acceptance | 5.32 ± 0.60 a | 5.26 ± 0.89 ab | 4.81 ± 0.98 bc | 4.58 ± 1.06 c |
1 C, control yogurt; LB, L. brevis B7-supplemented yogurt; HG, hydroponic ginseng extract-supplemented yogurt; LHG, L. brevis B7 and hydroponic ginseng extract-supplemented yogurt. a–c Different superscripts within the same criteria indicate significant differences (p < 0.05), analyzed with ANOVA. All data are presented as mean ± standard deviation of values from triplicate experiments.