Table 5 The physicochemical and microbiological analysis of tofu shake and shake added with red rice manufactured with Monascus purpureus KCCM 60570 (unit: %)

Parameters		Sample1)
		Tofu shake (control)	Sample-B
		Moisure		82.82±0.02	82.42±0.69
Crude protein2)		4.35±0.04	4.64±0.03
Reducing sugar2)		0.23±0.01	1.74±0.03
Total sugar2)		6.82±0.42	7.82±0.47
Crude fat2)		3.34±0.15	2.98±0.01
Crude ash2)		0.82±0.02	0.89±0.01
Monacolin K (OD)		-	0.027±0.01
Color	L	68.48	59.24
	a	-1.64	23.46
	b	6.83	9.46
Viable cell count (CFU/g)		ND3)	ND
E. coli count (CFU/g)		ND	ND
The number of coli-form group (MPN)		ND	ND

Control and sample-B were referred to Table 1.
Each value was represented with anhydride.
ND, not detected.