Table 4
Sensory quality of yogurt prepared with hot water extracts of Welsh onion root after fermentation for 24 h at 37℃

	Control1)	WR50	WR100
Color	3.44±0.732)^A3)	3.33±0.50^A	3.10±0.44^A
Flavor	3.09±1.32^A	3.67±0.83^B	3.50±0.55^B
Taste	2.78±0.97^A	3.00±1.12^B	2.97±1.10^B
Texture	3.33±0.78^A	3.35±0.71^A	3.38±0.97^A
Overall acceptability	3.00±0.87^A	3.50±0.55^B	3.17±0.41^AB

Control, 2% skim milk prepared with distilled water; WR50, 50% Welsh onion root water extracts; WR100, 100% hot water extract of Welsh onion root.
Value are means±SD (n=3).
Means within each row (A-B) with no common superscripts are significantly different (p<0.05).