Table 1.
Sensory evaluation of Makgeolli according to whey addition ratio of final products

Samples1)	Sensory parameters
	Flavor	Color	Taste	Overall preference
	A	6.4±0.742)b3)	5.3±0.83ab	6.1±0.71ab	5.6±0.74ab
B	5.1±1.55a	5.5±0.92ab	6.4±1.07ab	4.4±1.60a
C	5.6±0.92ab	6.0±0.76ab	6.5±1.06ab	6.0±0.76ab
D	6.3±0.71ab	4.8±1.04a	5.8±1.58a	5.9±0.64ab
E	5.5±0.93ab	5.8±0.53ab	6.0±1.49ab	4.8±1.39ab
F	5.8±1.39ab	6.1±0.46b	6.8±0.83b	6.3±0.71b

A, Saccharomyces cerevisiae+(Water 100%); B, Saccharomyces cerevisiae+(Water 50%+Whey 50%); C, Saccharomyces cerevisiae+(Whey 100%); D, Kluyveromyces marxianus KCCM 50700+(Water 100%); E, Kluyveromyces marxianus KCCM 50700 +(Water 50%+Whey 50%); F, Kluyveromyces marxianus KCCM 50700+(Whey 100%).
All values are mean±SD.
Means with different superscript letters in the same column are significantly different at p<0.05 by Duncan's multiple range test. a