Table 6.
Changes in reducing sugar during saccharification of Sikhye added with Seomaeyaksuk extract (g/100 mL)

Addition ratio of mugwort extract (%)	Saccharification time (h)
	0	1	2	3	4	5
	0	0.75±0.021)a2)A3)	6.57±0.05bB	8.09±0.05cA	10.50±0.01dA	11.71±0.04eA	12.33±0.03fA
5	0.73±0.02aA	6.59±0.02bB	8.13±0.03cA	10.57±0.01dB	12.03±0.04eB	12.63±0.02fB
10	1.11±0.01aB	6.32±0.03bA	9.11±0.03cB	11.14±0.03dC	12.24±0.04eC	12.62±0.04fB
15	1.17±0.02aC	6.43±0.15bA	9.73±0.01cC	11.24±0.02dD	12.47±0.04eD	12.91±0.06fC
20	1.15±0.02aC	7.25±0.03bC	9.77±0.02cC	11.91±0.04dE	12.78±0.04eE	13.24±0.05fD

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.