Table 2 pH turbidity and total sugar contents value of acorn (Quercus species) tea treated by steaming, drying, and roasting methods

Sample1)	pH	Turbidity (OD 675 nm)	Total sugar contents (mg/mL)
Control	5.99±0.022)^a3)	0.08±0.00^a	0.53±0.02^c
SR	5.71±0.01^d	0.04±0.00^d	0.57±0.00^b
HDR	5.78±0.01^c	0.06±0.00^b	0.59±0.01^b
SHDR	5.84±0.03^b	0.05±0.00^c	0.71±0.02^a

Control, roasting; SR, steaming and roasting; HDR, hot air drying and roasting; SHDR, steaming and hot air drying and roasting.
Values are means±SD of triplicate determinations.
Different superscripts within a column (a-d) indicate significant differences (p<0.05).