Table 2.
The contents of free sugars in Yakju made with roasted reed root and sprout (mg%)

Free sugars	A1)	B	C
Fructose	ND2)	32.21±1.32a	62.64±2.12b
Glucose	356.34±12.32b3)	318.92±13.68a	325.37±12.64a
Sucrose	Nd	24.38±0.94a	67.34±1.67b
Maltose	24.05±1.36a	46.72±2.45b	84.21±3.33c
Total	359.34	375.51	455.35

A, Yakju containing no reed; B, Yakju made with roasted reed sprout; C, Yakju made with roasted reed root.
ND : Not detected.
All values are mean±SD. Mean±SD with different superscript a-c within a row are significantly different (p<s0.05) by Duncan's multiple range test.