Table 3.
Changes of Quality characteristics dur ing the fermentation in
Bobsikhae
and
Bellflower tea
YeongdeokBobsikhae
Sample
Fermentation period (day)
pH
Acidity
Bobsikhae
0
5.43
a
1)
0.78
a
1
5.35
a
0.78
a
3
4.05
b
0.79
a
7
3.99
b
0.84
a
15
3.80
b
0.90
a
30
3.75
b
1.02
a
Bellflower tea YeongdeokBob sikhae
0
5.73
a
0.24
b
1
6.00
a
0.23
b
3
5.60
a
0.24
b
7
5.26
a
0.24
b
15
4.57
ab
0.30
b
30
4.10
b
0.60
ab
Data are Mean ± S.D.
Means followed by the same superscript in a column are not significantly different at p<0.05.