Table 4 Sensory score of ready to eat soup with outer leaves of Kimchi cabbage

Sensory characteristics		Product A	Product B	Developed product
Overall acceptability		1.7±0.5*1)a2)	2.0±0.0*a	4.0±0.6b
Appearance		2.0±0.6a	2.0±0.6a	4.3±0.5b
Odor		1.5±0.8a	2.0±0.8b	4.2±0.8c
Salty	(preference)	2.3±0.8a	2.7±0.6a	3.8±0.6b
	(strength)	3.8±0.8a	3.8±0.6a	3.2±0.4a
Condimentary	(preference)	2.0±0.6a	1.7±0.8a	4.2±0.8b
	(strength)	2.7±0.5a	2.2±0.8a	3.8±0.8b
Appearance of cooked outer leaver		2.8±0.4*b	2.3±0.5*a	3.7±0.5c
Texture of cooked outer leaver		2.7±0.5*a	2.2±0.6*a	3.3±0.4b

*Means are significantly different by ANOVA test (p<0.05).
Means with the same letter in column are not significantly different by Duncan's multiple range test (p<0.05).