Table 3.
Changes in Hunter’s color value during saccharification of Sikhye added with Seomaeyaksuk extract

Item	Addition ratio of mugwort extract (%)	Saccharification time (h)
		0	1	2	3	4	5
		L	0	36.08±0.281)c2)C3)	34.46±0.95bA	33.45±0.03aA	33.54±0.04aB	32.83±0.42aA	32.69±0.35aA
5	36.40±0.48eD		34.08±0.71dA	33.95±0.01cdB	33.44±0.04bcB	32.84±0.08abA	32.43±0.04aA
10	35.59±0.03dC		34.29±0.04cA	33.86±0.03cB	32.91±0.32bA	32.69±0.64abA	32.18±0.32aA
15	34.96±0.03fB		34.40±0.01eA	34.13±0.18dC	33.01±0.14bA	33.91±0.04cB	32.39±0.13aA
20	34.17±0.06cA		34.46±0.02cA	34.25±0.03cC	33.53±0.03bB	32.30±0.14aA	32.28±0.52aA
a	0	0.15±0.03aA	0.20±0.03abA	0.27±0.01bcA	0.29±0.06cA	0.34±0.01cA	0.57±0.09dA
	5	0.26±0.03aB	0.32±0.05abB	0.37±0.01bB	0.41±0.04bB	0.57±0.12cB	0.62±0.02cA
	10	0.41±0.04aC	0.43±0.02aC	0.55±0.01bC	0.65±0.06cC	0.79±0.05dC	0.96±0.03eC
	15	0.44±0.03aC	0.52±0.00bD	0.55±0.01bC	0.70±0.02cC	0.73±0.02cdC	0.75±0.01dB
	20	0.66±0.01aD	0.81±0.01bE	1.17±0.03cD	1.60±0.01dD	2.09±0.02eD	2.11±0.11eD
b	0	4.07±0.03aA	4.96±0.03bB	5.31±0.47bcA	5.59±0.12cdA	5.86±0.28dA	6.98±0.13eA
	5	4.04±0.09aA	4.75±0.14bA	5.28±0.02cA	5.80±0.06dAB	7.06±0.66eB	7.24±0.05eB
	10	4.66±0.04aB	5.31±0.06bC	5.82±0.23cB	6.04±0.24cB	7.23±0.32dB	7.53±0.06dC
	15	5.91±0.03aC	5.97±0.07aD	6.09±0.07aB	6.41±0.30aC	7.33±0.56bB	7.73±0.15bC
	20	5.97±0.06aC	6.14±0.02abE	6.68±0.04bcC	7.20±0.02cD	8.77±0.31dC	9.21±0.08eD

Each value is a mean±SD of 5 samples
Means with different letters in the same row are significantly different at p<0.05 by Duncan’s multiple range test.
Means with different letters in the same column are significantly different at p<0.05 by Duncan’s multiple range test.