Table 2.
Sensory evaluation scores of yoghurt added with the extracts of angelica leaves(0.5%) and fermented angelica leaves(0.5%).

	Color	Taste	Acceptability
Yoghurt	6.47±2.41a	4.11±1.20b	4.37±1.26cd
Yoghurt+DA1)	5.45±2.63a	2.75±0.85a	2.55±1.10a
Yoghurt+Blank2)	6.50±1.54a	3.75±0.85b	4.75±1.33d
Yoghurt+ALm3)	6.50±1.54a	3.25±1.97ab	3.00±1.92ab
Yoghurt+ALp4)	6.50±1.54a	3.70±1.84b	3.65±2.11bc
Yoghurt+ALs5)	6.40±1.70a	3.45±0.60ab	3.80±0.95cd

Means in the same column not sharing a common letter are significantly different (p < 0.05) by Duncan's multiple test.
Dried angelica leaves
Angelica leaves without inoculation
Angelica leaves fermented with Leuconostoc mesenteroides
Angelica leaves fermented with Lactobacillus plantarum
Angelica leaves fermented with Lactobacillus sakei