Table 1. The absolute values, L, a, and b of Hunter Lab and viscosity of the yogurts supplemented with different concentrations of enzyme-bioconverted ginseng (EBG) in addition to ascorbic acid and yeast extract and the control yogurt without any supplementation

EBG concentrations (%)	L	a	b	Viscosity (cp)
0 (control yogurt)	9.53±0.05	7.55±0.14	7.41±0.03	1,005±123
0.25	9.47±0.08	8.20±0.16	7.66±0.15	1,365±165
0.5	9.33±0.12	8.21±0.01	7.64±0.00	1,140±147
1.0	9.33±0.09	8.39±0.20	7.89±0.04	1,110±150