Table 2. Organic acid contents of yakju depending on the added amounts (5, 10, and 20%) and pretreatment conditions (steamed and non-steamed) of Jerusalem artichoke

JAP1) content (%)	Treatment	Organic acid content (g/L)
		Citric acid	Succinic acid	Lactic acid	Acetic acid
0		1.56±0.112)d3)	0.57±0.04cb	1.67±0.12b	0.01±0.01ab
5	Steamed	1.26±0.09d	0.35±0.02d	0.94±0.07d	0.01±0.01b
	Non-steamed	1.94±0.14c	0.54±0.04c	1.45±0.10c	0.02±0.01ab
10	Steamed	1.49±0.10d	0.41±0.03d	1.11±0.08d	0.02±0.01ab
	Non-steamed	2.29±0.16b	0.64±0.04b	1.71±0.12b	0.03±0.01a
20	Steamed	1.85±0.13c	0.52±0.04c	1.39±0.10c	0.02±0.01ab
	Non-steamed	3.09±0.22a	0.86±0.06a	2.31±0.16a	0.03±0.01a

JAP, Jerusalem artichoke powder.
All the data were expressed as mean±SD (n=3).
^a-dDifferent letters within the same column indicate a statistically significant difference (p<0.05).