Table 3. Sugar contents and pH of ‘Hwajeon’ made with different amount of tomato powder

Measurement	Tomato powder (%)
	0	4	8	12
Sugar contents (°Brix)	2.8±0.001)d2)	3.7±0.00c	4.6±0.00b	5.2±0.00a
pH	5.90±0.02a	5.13±0.01b	4.82±0.01c	4.65±0.01d

Data were the mean±SD (n=3).
Means with the different superscripts within the same row are significantly different at p<0.05.