Table. 2.
Table. 2.
Ingredient characteristics of
| Characteristic | DS1 | DS2 | DS3 | DS4 |
|---|---|---|---|---|
| Mushroom (g/100 g) | 4.7±1.0b | 0c | 8.1±1.1a | 0c |
| Potato (g/100 g) | 0b | 6.3±1.0a | 0b | 0b |
| Tofu (g/100 g) | 23.5±5.03a | 11.3±1.3bc | 11.1±1.1c | 16.5±1.6b |
| Green onion (g/100 g) | 3.4±1.4b | 2.8±1.1b | 7.0±2.9a | 3.4±2.1b |
| Onion (g/100 g) | 0b | 6.7±1.0a | 6.8±3.1a | 6.0±0.8a |
| Young squash (g/100 g) | 9.6±1.8ab | 10.8±1.79a | 5.8±2.9bc | 4.8±1.2c |
| Green onion (g/100 g) | 0b | 0b | 8.2±3.2a | 0b |
| Clam (g/100 g) | 1.5±0.5b | 0c | 2.5±0.9a | 0c |
| Total weight (g) | 330.0±23.0c | 432.4±31.9bc | 516.5±41.2b | 791.4±94.9a |
| Total stock (mL) | 173.3±20.8b | 226.7±28.4b | 251.7±42.5b | 490.0±78.1a |
| Total ingredient (g) | 170.9±13.2b | 210.6±31.3b | 298.1±31.8a | 305.9±25.2a |
| Stock-to-ingredient ratio | 1.0±0.2b | 1.1±0.2b | 0.8±0.1b | 1.6±0.2a |
Data are presented as mean±SD of triplicate analyses.
Numbers in a row with different letters (a-c) represent significant differences (
Prev Nutr Food Sci 2022;27:121~126 https://doi.org/10.3746/pnf.2022.27.1.121
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