Table 2.
pH, acidity, reducing sugar content and br ix/acid ratio of the black Doragi-apple juice according to mixing ratio

Sample1)	pH	Acidity (%)	Sugar content (°Brix)	Reducing sugar content (mg/mL)	Brix/Acid
A	4.05±0.012)^c3)	1.31±0.03^bc	6.97±0.06^c	61.72±3.38^c	5.31±0.07^b
B	3.90±0.01^e	1.26±0.04^c	5.20±0.87^d	41.23±0.34^e	4.15±0.79^c
C	4.07±0.00^a	1.50±0.04^a	8.50±0.10^b	76.72±4.00^b	5.67±0.07^b
D	4.04±0.00^e	1.51±0.04^a	6.97±0.06^c	57.11±0.17^d	4.63±0.15^c
E	4.15±0.00^b	1.34±0.01^b	9.33±0.12^a	85.05±0.34^a	6.98±0.09^a

A, black Doraji extract : apple extract : jujube extract = 3:3:1; B, black Doraji extract : apple extract : jujube extract = 4:2:1; C, black Doraji extract : apple extract : jujube extract = 2:4:1; D, black Doraji extract : apple extract : jujube extract = 2:2:1; E, black Doraji extract : apple extract : jujube extract = 2:6:1.
)Each value is Mean±SD (n=3)
Means with the same small letter in each column are not significantly different at p<0.05 using Duncan' s multiple range test.