Table 6. Sensory characteristics of yanggaeng added with different contents of Spiraea salicifolia water extract powder

Properties		Sensory evaluation score¹⁾
Properties		0% (Control)	3%	6%	12%
Flavor	Aroma	4.75±1.55^2)b3)	4.70±1.35^b	3.55±1.36^a	3.50±1.40^a
Flavor	Odor	3.20±1.83^a	4.05±1.43^ab	4.50±1.43^b	4.25±1.61^ab
Taste	Sourness	2.60±1.80^a	2.75±1.89^a	2.45±1.53^a	2.55±1.53^a
	Sweetness	5.20±1.57^a	5.20±1.21^a	4.90±1.14^a	4.70±1.52^a
	Bittersness	2.40±1.69^a	2.75±1.89^a	2.70±1.62^a	3.10±1.79^a
	Aftertaste	4.65±1.88^a	4.30±1.82^a	3.95±1.66^a	3.75±1.89^a
Color		4.95±1.20^a	5.10±1.18^a	5.40±1.36^a	5.05±1.56^a
Appearance		5.20±1.17^a	5.40±1.20^a	5.55±1.12^a	5.35±1.19^a
Texture	Hardness	4.75±1.58^a	4.60±1.24^a	4.00±1.30^ab	3.30±1.38^b
Texture	Chewiness	4.80±1.36^a	4.85±1.11^a	4.10±1.34^ab	3.65±1.31^b
Overall acceptability		5.50±1.53^a	5.60±1.07^a	4.40±1.24^b	4.00±1.34^b

Sensory scores were evaluated using a 7-point scale (1=very bad, 7=very good).
All values are mean±SD (n=20).
Means with different superscript letters in the same row are significantly different at p<0.05 by Duncan’s multiple range test (d>c>b>a).