Table 3. Physicochemical properties of mayonnaise added with different ratios of egg yolk and red ginseng extract (RGE)

Samples	pH	TSS5) (°Brix)	Color values			Cohesiveness (%)	Gumminess (gf)	Adhesiveness (gf)
			L*	a*	b*
CONT1)	3.35±0.023)a4)	66.33±0.58d	85.27±0.02e	−6.06±0.02a	32.23±0.06e	108.33±0.55b	29.60±0.63e	−17.00±1.00e
RGE252)	3.40±0.03ab	65.67±0.29d	75.07±0.02d	−0.98±0.01b	27.93±0.03c	107.33±1.87b	19.67±1.17d	−11.00±0.00d
RGE50	3.41±0.05ab	63.83±0.29c	68.16±0.04c	0.02±1.38c	27.75±0.02b	106.77±0.96b	14.59±1.13c	−8.33±0.58c
RGE75	3.39±0.02ab	59.33±0.58b	60.42±0.02b	3.59±0.02d	28.21±0.01d	103.30±0.46a	8.26±0.04b	−5.00±0.00b
RGE100	3.44±0.05b	53.67±0.29a	49.42±0.01a	5.75±0.03e	25.33±0.03a	104.20±0.89a	6.25±0.06a	−4.00±0.00a

CONT stands for mayonnaise prepared egg yolk.
RGE25, RGE50, RGE75, and RGE100 stand for mayonnaise added with 25%, 50%, 70%, and 100% of RGE for egg yolk weight basis of CONT.
All values are mean±SD (n=3).
Different superscript letters indicate significant differences (p<0.05) between values in the same column.
TSS stands for total soluble solids.