Table 4. Texture analysis of jeungpyun containing with different contents of raw makgeolli

Item	R101)	R20	R30	R40	F-value
Hardness (N)	3,291.27±448.362)a	2,845.65±501.91b3)	1,815.41±189.29c	1,669.57±201.05c	59.500***4)
Adhesiveness (J/cm)	−701.47±125.30c	−410.17±111.05b	−306.00±343.30a	−343.30±86.06ab	39.705***
Springiness	0.39±0.02d	0.50±0.03c	0.80±0.03b	0.84±0.06a	392.582***
Cohesiveness	0.39±0.01d	0.41±0.02c	0.50±0.02b	0.53±0.02a	158.047***
Gumminess (N)	1,284.99±167.83b	1,175.22±187.37b	902.43±96.22a	881.94±117.91a	23.062***
Chewiness (N·mm)	504.73±65.42c	590.84±113.89b	725.66±79.24a	740.61±117.07a	15.116***

R10, jeungpyun with 10 mL raw makgeolli ; R20, jeungpyun with 20 mL raw makgeolli ; R30, jeungpyun with 30 mL raw makgeolli ; R40, jeungpyun with 40 mL raw makgeolli.
Mean±SD.
a-dValues with different letter (a-d) within a row differ significantly by Duncan’s multiple range test (p⟨0.05).
*p⟨0.05, **p⟨0.01, ***p⟨0.001.