Table 3 Changes in pH of steamed rice cake added with powder and extract of schisandra chinensis during storage for 5 days at 25°C

Sample1)	Storage period (day)
	0	1	3	5
	C	6.43±0.00^a2)^A3)	6.25±0.01^bA	6.23±0.02^bA	6.00±0.01^cA
DP	4.63±0.01^aB	4.59±0.01^aB	4.60±0.04^aB	4.57±0.02^aB
FP	4.55±0.01^aC	4.51±0.02^bC	4.52±0.01^bC	4.50±0.01^bC
DE	4.20±0.03^aD	4.23±0.02^aD	4.23±0.00^aD	4.20±0.01^aD
FE	4.19±0.01^aD	4.17±0.01^aE	4.18±0.01^aD	4.17±0.01^aE

C, Control; DP, Hot-air dried Schisandra chinensis was added as powder; FP, Freeze dried Schisandra chinensis was added as powder; DE, Hot-air dried Schisandra chinensis was added as a concentrate; FE, Frozen Schisandra chinensis was added as a concentrate.
^a-eMeans in the same row preceded by different superscripts are significantly different (p<0.05) by Duncan’s multiple range test.
^A-EMeans in the same column followed by different superscripts are significantly different (p<0.05) by Duncan’s multiple range test.