Table 3
Texture proper ties of ginger Jungkwa treated with different types of sweeteners

Samples	Hardness (g/cm2)	Springiness (g)	Cohesiveness (g)	Chewiness (g)
Sugar	25,340±9,348b1)	101.67±0.99ab	158.14±28.29a	3,207±1,479b
Xylitol	75,330±9,863a	98.01±10.44b	133.98±27.67b	7,675±2,079a
Honey	29,370±8,613b	102.52±2.73a	144.55±22.57ab	3,279±1,138b
Oligosaccharides	24,780±7,397b	103.94±1.47a	150.33±26.56ab	2,805±779b

Means±SD (n=15) with different letters are significantly different at 5% level.