Table. 4.

Table. 4. Table 4

Variations in pH and Brix of Yanggaeng treated with tempeh powder

	CON	TP2	TP4	TP6
pH	6.69±0.02^a	6.62±0.01^b	6.48±0.01^c	6.42±0.01^d
Brix	2.70±0.00^b	3.00±0.00^a	2.20±0.06^c	1.87±0.06^d

CON, Yanggaeng prepared with 0% tempeh powder; TP2, Yanggaeng prepared with 2% tempeh powder; TP4, Yanggaeng prepared with 4% tempeh powder; TP6, Yanggaeng prepared with 6% tempeh powder.

Data are presented as mean±SD (n=3). Data were analyzed using one-way ANOVA followed by Tukey’s post hoc test.

Means with different letters (a-d) in the same row are significantly different at P<0.05.

Prev Nutr Food Sci 2023;28:514~519 https://doi.org/10.3746/pnf.2023.28.4.514