Table 2.
Sensory evaluation scores of yoghurt added with curcuma (0.5%) and fermented curcuma (0.5%).

	Sample
	D.C1)	Blank2)	CLm3)	CLp4)	CLs5)
	color	4.33±0.12a	6±0.01c	5.55±0.02b	6.58±0.29d	5.92±0.1c
sweet-ness	1.92±0.03a	2.64±0.12c	2.55±0.04bc	2.45±0.01b	3±0.17d
sourness	4.23±0.68a	4.55±0.24ab	4.36±0.45a	6±0.53c	5.36±0.42bc
saltiness	2.25±0.16a	2.82±0.23b	2.64±0.11ab	3.55±0.41c	3±0.08b
bitter-ness	5.36±0.51b	1.69±0.48a	1.62±0.47a	1.69±0.67a	1.31±0.57a
umami	3.33±0.22a	3.67±0.17ab	3.92±0.01bc	4.36±0.18cd	4.45±0.46d
flavor	3.67±0.29a	4.45±0.03b	5±0.23c	4.5±0.07b	4.64±0.24b
overall taste	2.73±0.31a	4.67±0.14b	4.75±0.22b	5.92±0.19c	5.67±0.23c

Means in the same column not sharing a common letter are significantly different (p < 0.05) by Duncan's multiple test.
D.C: Dried curcuma powder
Blank: Without inoculation
CLm: Curcuma fermented with Leuconostoc mesenteroides
CLp: Curcuma fermented with Lactobacillus plantarum
CLs: Curcuma fermented with Lactobacillus sakei