Table 4. Textural characteristics of Baekseolgi added with different levels of Pu´er tea extracts and agar powder
| TexturalCharacteristics | Baekseolgi1) |
| Con (Ⅰ) | Con (Ⅱ) | PAB (Ⅰ) | PAB (Ⅱ) | PAB (Ⅲ) |
| Springiness(%) | 114.78±2.872)NS3) | 116.45±7.47 | 114.41±7.72 | 109.52±7.29 | 107.59±9.90 |
| Cohensiveness (%) | 61.38±5.88ab4) | 56.48±2.48b | 63.04±3.73a | 63.74±2.85a | 62.66±2.53a |
| Strength (g/cm2) | 873.76±87.13a | 927.79±97.63a | 915.51±60.62a | 725.62±22.10b | 731.86±41.32b |
| Hardness (g/cm2) | 349.18±22.34b | 395.81±16.85a | 351.65±26.36b | 332.55±30.86bc | 319.02±17.03c |
1)Con (Ⅰ), control Baekseolgi;Con (Ⅱ), Baekseolgi added with 3% of agar powder; PAB (Ⅰ), Baekseolgi added with 3% of agar powder and 1% of Pu´er tea extracts; PAB (Ⅱ), Baekseolgi added with 3% of agar powder and 2% of Pu´er tea extracts; PAB (Ⅲ), Baekseolgi added with 3% of agar powder and 3% of Pu´er tea extracts.
2)Values are mean±SD.
3)Not signigicant.
4)Different letters in superscripts within the same row are significantly different at p<0.05 by Duncan's multiple range test.