Table 2 Changes in moisture contents of steamed rice cake added with powder and extract of schisandra chinensis dur ing storage for 5 days at 25°C

Sample1)	Storage period (day)
	0	1	3	5
	C	34.09±0.54a2)BC3)	33.90±0.43abAB	33.93±0.34abAB	33.67±0.15bAB
DP	33.64±0.62aAB	33.39±0.75aA	33.18±1.00aA	33.24±0.52aA
FP	33.53±0.42aA	33.56±0.74aA	33.26±0.37aA	33.22±0.67aA
DE	34.37±0.42aCD	34.22±0.21aB	34.03±0.78aAB	34.07±0.40aB
FE	34.70±0.21aD	34.48±0.31aB	34.52±0.77aB	34.10±0.87aB

C, Control; DP, Hot-air dried Schisandra chinensis was added as powder; FP, Freeze dried Schisandra chinensis was added as powder; DE, Hot-air dried Schisandra chinensis was added as a concentrate; FE, Frozen Schisandra chinensis was added as a concentrate.
^a-eMeans in the same row preceded by different superscripts are significantly different (p<0.05) by Duncan’s multiple range test.
^A-EMeans in the same column followed by different superscripts are significantly different (p<0.05) by Duncan’s multiple range test.