Table 4.
Sensory evaluation test of Yanggaeng with various contents of Glechoma hederacea powder

Item	Sensory evaluation score1)
	Control	Powder content (%)
		0.5	1.0	1.5	2.0
		Viscosity	2.8±0.62)a3)	2.7±0.7ab	2.4±0.5ab	2.4±0.6ab	2.4±0.6b
	Hardness	3.1±0.9a	3.1±0.9a	3.1±0.7a	2.9±0.8a	2.9±0.9a
Chewiness	3.6±0.9a	3.2±0.8ab	3.1±0.7ab	2.9±1.1b	2.6±1.1b
Springiness	3.2±1.1a	2.9±0.8a	2.8±0.8a	2.8±1.0a	2.9±0.8a
Taste	3.7±0.8a	3.2±0.7ab	3.2±0.8ab	2.8±1.0b	2.8±1.3b
Flavor	3.1±0.5a	3.2±0.6a	3.2±0.6a	3.1±0.7a	2.9±0.7a
Overall acceptabillity	3.5±0.5a	3.0±0.7abc	3.2±0.8ab	2.8±0.8bc	2.5±1.2c

Sensory evaluation was checked as very good (5 point), slightly good (4 point), normal (3 point), slightly bad (2 point), Very bad (1 point).
Mean±SD
Values with different alphabet in the column were significantly different among group at p<0.05 level by Duncan’s multiple range test.