Table 2. Water solubility of ginger extracts as affected by pH adjustment
| Treatment | 2)WSI (%) | WAI (g/mL) | TS (%) | RS (%) |
| 1)CON | 3)15.35±0.10c4) | 1.35±0.04b | 0.24±0.03b | 0.14±0.02c |
| A | 58.56±2.24a | 1.86±0.10b | 30.99±0.16a | 21.23±0.01a |
| B | 53.44±0.64b | 5.53±0.51a | 30.81±0.67a | 18.75±0.21b |
| F-value | 921.55***5) | 173.44*** | 5954.82*** | 28,100.43*** |
1)CON, 100°C reflux for 2 h; A, water bath shaking (adjusted pH); B, water bath shaking (unadjusteded pH).
2)WSI, water solubility index; WAI, water absorption index; TS, total sugar; RS, reducing sugar.
3)All values are mean±SD (n=3).
4)a-cMeans with different small letters in the same column differ significantly by Duncan's multiple range test (p<0.05).
5)***, p<0.001.