Table 5 Sensory evaluation results of r ice cake (Backsulgi) added with different concentrations of L. plantarum CGKW3 by spray drying

Sample1)	Sensory evaluation
	Appearance	Color	Flavor	Taste	Texture	hardness	Overall acceptability
	NTS	4.60±2.01^ab2)	4.70±1.77^b	3.60±1.51^a	3.60±1.51^a	2.90±1.37^b	3.10±1.60^b	3.60±1.35^c
Con	3.40±1.90^b	3.70±1.70^b	3.10±1.45^b	2.20±1.40^b	1.80±1.32^b	2.20±1.62^b	2.40±1.17^d
LP-B10	5.80±1.23^a	5.60±1.17^a	5.60±1.35^a	4.40±1.43^a	4.60±1.58^a	4.80±1.40^a	5.00±1.25^ab
LP-B20	4.90±1.79^ab	5.00±1.56^a	5.30±1.34^a	5.00±1.83^a	5.60±1.35^a	5.10±1.79^a	5.70±1.25^a
LP-B30	4.40±1.96^b	3.40±1.58^b	3.30±1.42^a	4.30±1.34^a	5.20±2.10^a	5.10±1.52^a	4.40±1.43^bc

NTS, rice flour 100%; Con, spray-dried rice flour 100%; LP-B10, add with rice flour included L. plantarum CGKW3 by spray-drying 10%; LP-B20, add with rice flour included L. plantarum CGKW3 by spray-drying 20%; LP-B30, add with rice flour included L. plantarum CGKW3 by spray-drying 30%.
Means±SD (n=3) within each column (a-d) followed by the same letter are not significantly different (p<0.05).