Table 7. Sensory evaluation of yanggaeng with different contents of Polyozellus multiplex extract powder

	Item	Sensory evaluation score¹⁾
		Control	Extracts concentration (%)
		Control	0.5	1.0	1.5	2.0
Whiteyanggaeng	Viscosity	2.9±0.8^2)b3)	3.1±0.7^b	2.7±0.7^ab	2.7±0.6^ab	2.3±0.9^a
	Hardness	3.2±1.0^c	3.3±0.8^c	2.5±0.6^ab	2.7±0.8^b	2.1±0.8^a
	Chewiness	3.0±0.8^bc	3.3±1.0^c	2.7±0.7^ab	2.6±0.9^ab	2.4±0.9^a
	Springiness	2.8±1.0^bc	3.0±0.7^c	2.7±0.6^bc	2.4±0.7^ab	2.1±0.9^a
	Taste	3.3±0.8^a	3.3±0.9^a	3.1±0.9^a	2.7±1.0^a	2.8±1.3^a
	Flavor	3.2±0.7^c	3.1±0.5^bc	2.9±0.7^abc	2.6±0.7^ab	2.4±0.9^a
	Overall acceptability	3.3±0.9^b	3.4±0.7^b	2.9±0.8^ab	2.9±0.7^ab	2.5±1.2^a
Redyanggaeng	Viscosity	3.3±0.6^a	3.8±0.7^a	2.9±1.0^a	3.1±0.8^a	2.9±0.9^a
	Hardness	3.2±0.8^a	3.1±0.8^a	3.1±0.9^a	2.9±0.7^a	2.8±0.8^a
	Chewiness	3.3±0.9^a	3.0±1.1^a	3.1±1.0^a	3.1±0.9^a	2.8±0.9^a
	Springiness	3.2±1.0^a	2.7±1.0^a	2.9±1.1^a	2.8±0.9^a	2.9±1.0^a
	Taste	3.6±1.0^bc	3.8±0.7^c	3.6±1.1^bc	2.8±0.9^a	3.1±0.8^ab
	Flavor	3.5±0.7^c	3.1±0.5^abc	3.3±0.8^bc	2.8±0.8^a	2.9±0.8^ab
	Overall acceptability	3.7±0.9^a	3.5±0.8^ab	3.6±1.1^b	2.8±0.8^b	3.1±0.8^b

Sensory evaluation used a 5-points scale, such as very good (5), slightly good (4), fair (3), slightly bad (2), and very bad (1).
Mean±SD.
Values with different letters in the same row were significantly different among group at p⟨0.05 level by a Duncan’s multiple range test.