Table 3.
Concentration of organic acids in Yakju with inducing substance (mg%)

Compounds	Rice			Glucose
	Control	Rice protein	Rice lipid	Control	Rice protein	Rice lipid
	Oxalic	4.55±0.83c1)	30.29±0.32a	10.72±0.36b	16.87±3.70a	20.29±0.22a	8.89±0.92b
Citric	77.97±1.48b	113.48±7.41a	80.10±2.74b	118.51±5.60a	50.97±1.29c	94.12±14.60b
Tartaric	3.35±0.57a	1.48±1.53a	2.76±0.26a	3.85±2.35a	2.56±0.69a	1.40±1.80a
Malic	29.59±0.33a	19.40±1.44b	29.36±3.78a	37.86±7.84a	14.02±0.80b	21.77±5.77b
Succinic	188.80±4.96a	137.45±7.96b	192.24±17.30a	108.37±9.58b	130.75±4.72a	77.38±0.91c
Fumaric	0.47±0.38a	0.46±0.27a	0.07±0.03a	0.65±0.59a	ND2)	0.02±0.03a
Lactic	58.67±2.86ab	49.24±3.77b	60.03±7.95a	38.63±12.03a	42.84±2.04a	23.48±0.41b
Formic	0.68±0.80a	2.45±1.09a	2.59±3.04a	5.78±6.12a	2.34±1.49a	0.49±0.56a
Acetic	45.15±2.21a	107.14±1.30b	48.92±3.12a	55.52±9.77b	44.49±0.75c	74.91±2.70a
Pyroglutamic	24.74±2.84b	57.93±5.44a	24.95±1.33b	1.45±0.58b	47.81±1.50a	1.30±1.00b
Total	433.98	519.31	451.74	387.50	356.08	303.76

Values are mean±SD (n=3), different letters within the same column differ significantly (p<0.05).
ND means not detected.