Table 4
Changes in sensory evaluation of Nabak kimchi with freeze-dried ingredients during storage

Storage periods (day)	Samples¹⁾	Odor		Taste		Texture		Overall acceptability
Storage periods (day)	Samples¹⁾	Ripe odor	Off-odor	Ripe taste	Off-taste	Firmness	Toughness	Overall acceptability
3	A	4.60±1.96^2)ns3)	3.00±1.70^ns	3.00±1.41^ns	3.80±1.99^ns	6.90±0.74^b	3.10±1.60^a	5.20±1.14^b
	B	4.30±1.34	3.50±1.35	3.50±2.17	3.20±1.40	6.40±1.35^b	3.20±1.32^a	5.40±1.84^b
	C	4.20±1.55	3.80±2.04	3.80±1.75	4.30±2.21	2.20±1.03^a	6.20±2.15^b	3.10±1.91^a
	D	3.90±0.88	3.90±1.97	3.80±1.93	4.40±2.12	2.40±1.26^a	6.20±2.10^b	3.10±1.85^a
	E	3.60±1.17	4.20±2.39	3.70±1.95	4.70±2.31	2.10±1.29^a	6.30±2.50^b	2.60±1.43^a
6	A	4.40±1.07^ns	3.20±1.40^ns	3.80±1.14^ns	2.30±0.95^a	6.50±0.97^b	3.30±2.11^a	5.90±1.20^b
	B	4.20±1.14	3.60±1.96	3.70±1.06	2.60±1.07^a	6.40±0.84^b	3.30±1.89^a	5.20±1.03^b
	C	3.70±1.34	4.30±1.89	4.00±1.05	3.70±1.70^ab	1.80±1.32^a	6.20±2.10^b	2.60±0.97^a
	D	4.00±1.56	4.10±2.08	3.70±1.42	3.50±1.84^ab	2.20±1.40^a	5.70±1.83^b	2.80±1.03^a
	E	3.50±1.08	4.10±1.66	4.00±0.94	4.50±2.17^b	1.80±1.40^a	6.30±2.50^b	2.30±0.95^a
10	A	5.10±1.37^ns	2.70±1.34^ns	4.60±1.51^ns	3.20±1.14^ns	6.00±0.82^b	3.40±1.07^a	5.30±0.95^b
	B	4.50±1.90	3.10±0.99	4.30±1.34	3.20±1.14	6.70±0.67^b	3.10±0.99^a	5.10±1.10^b
	C	4.70±1.89	3.90±1.66	4.30±1.49	4.40±1.84	2.40±1.35^a	6.20±1.99^b	2.30±1.25^a
	D	4.20±1.75	3.40±1.65	4.20±1.48	4.30±1.83	2.20±1.14^a	6.60±1.84^b	2.22±0.83^a
	E	4.40±1.78	4.10±1.37	4.20±1.81	4.80±2.10	2.00±1.25^a	6.50±2.32^b	2.00±1.05^a
14	A	6.60±0.70^b	2.20±0.92^a	6.10±0.74^ab	2.40±0.97^a	6.50±1.27^b	3.40±1.51^a	6.90±1.10^b
	B	5.80±1.14^b	2.70±1.34^ab	6.20±1.23^b	2.40±1.17^a	6.30±1.34^b	3.20±1.03^a	6.40±1.17^b
	C	4.50±1.27^a	3.30±2.16^ab	5.10±1.52^ab	3.30±1.89^ab	2.00±0.94^a	6.30±1.95^b	3.00±1.05^a
	D	4.50±1.72^a	3.40±1.78^ab	5.20±1.14^ab	4.10±2.02^ab	1.60±0.70^a	6.70±2.00^b	2.80±1.32^a
	E	4.40±1.65^a	4.00±2.36^b	4.80±1.93^a	4.90±2.47^b	1.30±0.48^a	7.80±1.40^b	2.10±1.29^a
21	A	6.00±2.36^ns	1.90±0.74^a	6.20±1.93^ns	3.20±1.62^a	6.10±1.52^b	3.50±1.84^a	6.50±1.90^c
	B	6.40±1.90	3.20±1.87^ab	6.70±1.16	4.20±2.35^ab	6.10±1.45^b	4.10±1.79^a	6.40±1.26^c
	C	5.60±1.71	4.70±2.50^b	5.90±1.37	4.50±2.42^ab	2.50±1.27^a	6.50±2.07^b	3.20±1.69^b
	D	5.80±2.25	5.20±2.35^b	5.60±1.65	6.10±2.33^b	1.70±1.06^a	6.70±1.89^b	1.70±1.25^a
	E	5.30±2.00	5.20±2.74^b	6.00±1.49	5.00±2.21^ab	2.10±1.29^a	6.90±1.45^b	2.30±1.25^ab
28	A	6.30±1.06^c	2.30±1.42^a	6.30±1.42^ns	3.60±1.84^a	7.20±0.92^b	3.30±1.83^a	6.20±1.69^b
	B	6.00±1.25^bc	2.90±2.02^ab	6.60±1.35	3.80±1.87^ab	6.60±1.26^b	3.20±1.69^a	5.60±2.01^b
	C	5.20±1.62^abc	4.60±2.22^bc	5.5.±2.27	5.40±2.17^bc	2.40±1.58^a	6.10±2.33^b	3.00±2.31^a
	D	4.60±1.71^ab	4.80±2.04^c	4.50±2.22	6.00±1.76^c	2.00±0.94^a	5.90±2.18^b	2.40±1.51^a
	E	4.30±2.00^a	5.60±2.12^c	5.00±2.91	6.40±1.58^c	1.80±0.92^a	5.90±2.69^b	2.10±1.20^a

A, Control; B, Raw ingredients and freeze-dried minor ingredients; C, Freeze-dried ingredients and minor ingredients; D, Freeze-dried radish and minor ingredients; E, Freeze-driedcabbage and minor ingredients.
Mean±SD.
Any means in the same row (a-g) or column (A-E) followed by different letters are significantly (p<0.05) different by Duncan's multiple range test.