Table 3. Sugar content, pH, acidity and turbidity of ‘Sikhye’ made with different amounts of Jerusalem artichoke extract

Measurement	Jerusalem artichoke extract (%)
Measurement	0	25	50	100
Sugar content (°Brix)	10.1±0.00¹⁾^d	11.1±0.00^c	12.2±0.00^b	15.1±0.00^a
pH	5.56±0.01^a	5.49±0.02^b	5.46±0.00^c	5.38±0.01^d
Acidity (%)	0.08±0.00^d	0.11±0.00^c	0.14±0.00^b	0.21±0.00^a
Turbidity (absorbance)	0.09±0.00^d	0.17±0.00^c	0.25±0.00^b	0.41±0.00^a

All values are mean±SD of triplicate experiments.
Means with different superscript letters in a row are significantly different at p<0.05.