Table 6. pH, sugar content, and water activity value of yanggaeng with different contents of Polyozellus multiplex extract powder

	Extracts concentration(%)	Responces
		pH	Sugar content (°Brix)	Water activity (Aw)
		White yanggaeng	Control	6.23±0.03^1)b2)	3.30±0.10^c	0.952±0.00^a
	0.5	6.20±0.01^b	3.30±0.00^c	0.955±0.00^b
	1.0	6.28±0.01^c	3.30±0.00^c	0.958±0.00^c
	1.5	6.13±0.02^a	3.30±0.00^b	0.956±0.00^bc
	2.0	6.13±0.02^a	2.90±0.00^a	0.956±0.00^bc
Red yanggaeng	Control	6.22±0.01^c	3.33±0.06^b	0.950±0.00^a
	0.5	6.20±0.01^bc	3.43±0.06^b	0.951±0.00^a
	1.0	6.16±0.01^b	2.83±0.06^a	0.953±0.00^b
	1.5	6.10±0.04^b	2.83±0.06^a	0.953±0.00^b
	2.0	6.02±0.03^a	2.87±0.06^a	0.952±0.00^b

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.