Table 3.
Turbidity and brown color of non steamed Oriental melon Makgeolli after adding sucralose

	Times (days)	Sucralose content (w/w)
		(A) Control	(B) 0.001%	(C) 0.002%	(D) 0.003%
		Turbidity	0	0.57±0.111)ns2)	0.60±0.08b3)	0.62±0.12ns	0.60±0.13b
1	0.99±0.00A4)		0.79±0.02ABa	0.79±0.13AB	0.76±0.19Bab
2	0.71±0.10ns		0.70±0.15ab	0.70±0.12	0.78±0.07ab
3	0.77±0.06ns		0.78±0.06a	0.78±0.02	0.83±0.00a
4	0.79±0.06ns		0.79±0.04a	0.79±0.03	0.78±0.07ab
Brown color	0	0.96±0.11nsc	0.99±0.12ns	1.04±0.14ns	1.01±0.16ns
	1	1.28±0.02nsa	1.02±0.06	1.01±0.22	1.02±0.21
	2	1.00±0.13nsbc	0.99±0.17	0.99±0.11	1.15±0.10
	3	1.16±0.06Aa	1.09±0.06B	1.11±0.02AB	1.15±0.00AB
	4	1.14±0.05ABab	1.08±0.09AB	1.17±0.02A	1.04±0.02B

Values are mean±SD (n=3).
Not significant
Means within a column not followed by the same letter are significantly different (p<0.05).
Means within a row not followed by the same letter are significantly different (p<0.05).