Table 3
Changes in pH, water and sugar contents of Yanggaeng containing different type and concentration of roasted coffee ground residue

Samples¹⁾		pH	Watercontents (%)	Sugarcontents (°Brix)
Control		7.42±0.06^2)eD3)	36.64±0.36^aA	11.90±0.10^cE
CREY	0.1	7.29±0.01^d	37.88±0.55^b	11.75±0.00^b
	0.3	7.17±0.02^c	37.46±0.25^ab	11.70±0.00^b
	0.5	7.10±0.00^b	38.49±0.68^c	11.35±0.02^a
	1	7.10±0.01^a	38.92±0.56^c	11.30±0.00^a
CRPY	0.1	7.15±0.02^C	40.00±0.46^B	11.70±0.00^D
	0.3	7.12±0.00^C	39.70±0.40^B	11.57±0.06^C
	0.5	7.03±0.01^B	39.43±0.51^B	11.40±0.00^B
	1	6.95±0.05^A	39.30±0.55^B	11.20±0.00^A

¹⁾CREY, Yanggaeng containing roasted coffee ground residue extract; CRPY, Yanggaeng containing roasted coffee ground residue powder.
²⁾Each value was expressed as the mean±SD of triplicate assays.
^3)a-e,A-EMeans with different superscripts within the CREY and CRPY are indicate significant differences (p<0.05).