Table 5. Sensory scores (9 hedonic) of string cheese added with red ginseng powder

Sample¹⁾		Color	Flavor	Texture	Taste	Overall preference
0 week	C	7.90±0.10^2)a3)	7.07±0.29^a	7.67±0.12^a*4)	7.55±0.13^a*	7.45±0.09^a*
	T1	7.20±0.43^b	7.18±0.15^a	7.58±0.10^a*	7.65±0.30^a*	7.60±0.20^a*
	T2	7.12±0.18^b	7.23±0.18^a*	7.68±0.08^a	7.60±0.10^a*	7.50±0.09^a*
	T3	7.35±0.18^b	6.95±0.54^a	7.58±0.38^a*	7.37±0.21^a*	7.35±0.30^a*
2 week	C	7.85±0.09^a	6.77±0.12^ab	7.00±0.18^ab	6.88±0.20^a	6.97±0.15^a
	T1	6.88±0.08^c	7.15±0.18^a	7.15±0.09^a	6.87±0.19^a	6.88±0.03^a
	T2	6.85±0.13^c	6.92±0.08^ab	7.23±0.38^a	7.08±0.08^a	7.03±0.20^a
	T3	7.48±0.24^b	6.57±0.33^b	6.57±0.24^b	6.72±0.25^a	6.63±0.33^a

C, string cheese (control); T1, string cheese made by adding red ginseng powder to raw milk; T2, string cheese made by adding red ginseng powder to curd; T3, string cheese made by adding red ginseng powder to hot water for stretching.
Data are mean±SD values (n=3).
Means with different superscripts in the same column are significantly different (p<0.05).
Means the significant differences between storage period (p<0.05).