Table 1. Comparison of physicochemical properties of ginseng sprouts (above and below ground) according to roasting process

Contents	Above ground / Roasting time				Below ground / Roasting time
Contents	0	5	10	15	0	5	10	15
pH	5.72±0.29^a1)	5.64±0.28^a	5.58±0.28^a	5.50±0.28^a	5.81±0.29^a	5.7±0.29^a	5.58±0.28^a	5.55±0.28^a
Acidity (%, lactic acid)	3.78±0.19^a	2.95±0.15^b	2.97±0.15^b	3.01±0.15^b	3.22±0.16^ab	2.55±0.13^c	2.63±0.13^c	2.43±0.12^c
Reducing sugar (mg/g d.w.)	3.40±0.17^c	4.80±0.24^c	4.55±0.23^c	9.56±0.48^b	9.44±0.47^b	8.33±0.42^b	16.57±0.83^a	14.23±0.71^ab

All values are presented as the mean±SD of triplicate determinations. All values within a column with different superscript letters represent statistically significant difference from each other at p<0.05 by Duncan’s multiple range test.