Table 5. Texture characteristics of yanggaeng with different contents of Polyozellus multiplex extract powder

	Extracts content(%)	Texture
	Extracts content(%)	Hardness (g/cm²)	Springiness (%)	Cohesiveness (%)	Chewiness (g)
White yanggaeng	Control	7,460.50±266.39^1)e2)	322.85±26.88^c	47.80±4.63^a	250.74±11.83^d
	0.5	6,999.00±188.98^d	314.14±18.10^c	61.75±5.68^b	144.84±13.65^c
	1.0	5,170.17±276.53^c	294.44±19.61^bc	61.47±3.36^b	97.45±7.60^b
	1.5	4,775.50±309.09^b	270.01±17.43^ab	60.02±3.03^b	84.98±2.20^a
	2.0	3,779.83±256.20^a	268.94±26.53^a	64.86±3.18^b	76.29±5.53^a
Red yanggaeng	Control	6,089.50±453.37^e	293.70±25.92^c	71.29±1.31^b	143.10±6.89^c
	0.5	5,028.50±278.32^d	282.16±21.51^b	65.23±4.33^a	112.79±8.12^b
	1.0	4,173.83±369.44^c	220.30±22.49^b	64.08±5.81^a	107.69±5.47^b
	1.5	3,723.33±94.96^b	217.63±28.19^a	66.22±2.86^a	96.28±10.55^a
	2.0	3,321.17±342.57^a	180.88±24.43^a	63.58±4.86^a	95.55±6.76^a

Mean±SD.
Values with different letters in the same column were significantly different among group at p⟨0.05 level by a Duncan’s multiple range test.