Table 1
Free sugar content of tangerine peel Soksungjang prepared from different types of koji strains
| RS3) | RTS4) | AS5) | ATS6) |
| Fructose | -1) | 1.54±0.1a2) | - | 2.43±0.1b |
| Glucose | 6.56±0.2c | 4.9±0.4b | 2.92±0.2a | 2.68±0.2a |
| Sucrose | - | - | - | - |
| Maltose | - | - | 1.23±0.1a | - |
| Total | 6.56±0.2 | 6.44±0.4 | 4.15±0.2 | 5.11±0.2 |
1)-, No detection
2)All values are mean±SD (n=3). Mean±SD with different superscript a-d within a row are significantly different (p<0.05) by Duncan’s multiple range test.
3)RS, Soksungjang made from Rhizopus oligosporus koji.
4)RTS, Soksungjang made from Rhizopus oligosporus koji+10% Tangerine peel power.
5)AS, Soksungjang made from Aspergillus oryzae.
6)ATS, Soksungjang made from Aspergillus oryzae+10% Tangerine peel.