Table 3.
Texture of Yanggaeng with Momordica charantia powder

Sample		Texture
		Hardness (g/cm2)	Springiness (%)	Cohesiveness (%)	Chewiness (g)
		Control		928.9±20.65a1)	339.11±35.51a	92.00±1.43a	101.58±27.03a
Non roasting powder content (%)	0.5	596.20±31.52b	258.00±27.36b	41.43±0.64a	89.00±6.74b
	1.0	501.00±26.57c	221.47±12.65c	40.00±3.35b	87.43±4.58b
	2.0	411.00±18.97d	165.92±14.78cd	39.00±1.40bc	73.86±1.99c
	3.0	442.80±89.83c	150.00±25.93d	29.87±2.86c	63.00±1.44d
Roasting powder content (%)	0.5	567.00±13.55b	269.17±7.73abcd	43.00±0.60b	81.81±1.86b
	1.0	414.90±17.95c	209.00±19.16abcd	37.86±1.15bc	58.00±4.52c
	2.0	379.00±28.83cd	196.33±12.82abcd	36.00±1.57bc	53.68±4.76cd
	3.0	351.00±57.65d	178.08± 3.25abcd	34.00±1.70c	52.40±3.74d

Mean standard deviation (n=6), means with different superscript letters within column are significantly different at p<0.05 by Duncan’s multiple range tests.