Table 5 Acceptance test of ball-eomuk with the experimental design

No.¹⁾	Responses
	Color (Y₅)	Flavor (Y₆)	Off- flavor (Y₇)	Taste (Y₈)	Hardness (Y₉)	Cohesiveness (Y₁₀)	Springiness (Y₁₁)	Chewiness (Y₁₂)	Overall acceptance (Y₁₃)
	1	5.00±0.63^ns2)	3.91±0.94^c	4.09±1.30^bcd	4.00±1.00^bc	3.27±0.65^d	4.09±0.54^ab	4.09±0.70^abc	4.36±1.03^ab	4.09±0.70^cd
2	4.27±1.01	4.27±0.90^bc	3.00±0.89^d	4.09±0.70^bc	3.45±1.13^d	3.64±1.29^b	3.27±0.79^c	3.55±1.21^b	3.64±0.92^d
3	4.82±1.17	4.45±0.82^bc	3.36±1.69^d	4.45±1.21^bc	5.27±1.19^ab	4.18±0.98^ab	4.91±1.30^a	4.36±1.12^ab	4.55±0.93^cd
4	4.64±1.03	4.09±0.70^bc	3.64±1.29^cd	4.55±1.75^bc	4.55±0.04^bc	4.45±1.13^ab	4.55±1.04^ab	4.18±0.98^ab	4.09±1.22^cd
5	5.73±0.90	5.73±1.01^a	5.36±0.81^a	5.18±1.25^ab	5.36±1.50^ab	5.18±1.40^a	5.09±1.22^a	5.09±1.14^a	6.64±1.29^a
6	4.55±1.51	4.45±1.04^bc	3.18±0.87^d	3.36±1.86^c	4.18±1.40^cd	3.82±0.87^b	3.64±1.50^bc	3.64±1.63^b	4.64±0.92^cd
7	5.18±0.87	5.55±1.13^a	5.18±1.66^ab	5.91±1.22^a	5.73±1.01^a	5.18±1.08^a	4.64±0.67^ab	5.09±0.94^a	6.00±1.34^ab
8	4.82±0.87	5.00±1.18^ab	4.64±0.92^abc	4.00±1.26^bc	3.82±0.87^cd	3.64±1.12^b	3.64±0.92^bc	3.36±1.03^b	4.00±1.00^d
9	5.00±1.00	4.82±0.87^abc	4.09±1.51^bcd	5.09±1.04^ab	4.73±1.10^abc	4.36±0.81^ab	5.00±1.10^a	4.00±1.10^ab	5.09±1.22^bc
10	5.45±0.93	4.91±1.04^ab	5.36±1.57^a	4.91±1.30^ab	5.27±1.19^ab	5.09±1.30^a	5.09±1.22^a	5.00±1.00^a	5.91±1.14^ab
11	5.27±1.10	4.91±1.04^ab	4.82±1.17^abc	4.27±0.79^bc	4.55±1.21^bc	4.45±1.51^ab	4.27±1.35^abc	4.27±1.19^ab	5.09±1.22^bc

¹⁾The number of experiment conditions by central composite design for manufacture.
²⁾All values are mean±SD.
^a-dMeans with different superscripts in the same column are significantly different at p<0.05 by Duncan’s multiple range test.