Table 3.
Texture of Yanggaeng with various content of Glechoma hederacea powder

Powder content (%)	Texture
	Hardness (kg/cm²)	Springiness (%)	Springiness (%)	Chewiness (g)
	Control	6.41±0.291)^a2)	342.01±22.74^a2)	71.08±5.25^a	158.39±14.01^ab
0.5	5.99±0.29^a	334.98±13.75^a	72.54±2.32^a	146.64±5.57^a
1.0	5.99±0.28^a	310.14±29.35^a	69.63±4.17^a	161.10±6.07^ab
1.5	5.09±0.57^b	269.48±34.51^b	70.02±2.55^a	159.47±6.82^ab
2.0	5.31±0.49^b	271.47±21.97^b	73.45±6.41^a	169.53±17.78^b

Mean±SD.
Values with different alphabet in the column were significantly different among group at p<0.05 level by Duncan’s multiple range test.