Table 3. Sugar contents, pH, and viscosity of rice porridge containing different contents of aronia powder

Measurement (%)	Aronia powder (%)
	0	3	6	9
pH	5.77±0.001)a2)	5.72±0.00b	5.37±0.00c	4.98±0.00d
Sugar contents (°Brix)	3.56±0.05b	3.53±0.05b	3.60±0.00b	3.80±0.00a
Viscosity (cP)	3,502±27a	3,247±24b	2,429±19c	2,100±15d

Data were the mean±SD of triplicate experiments.
Means with the same superscript within the same row are not significantly different at p<0.05.