Table 7. Moisture, sugar, reducing sugar, pH and acidity of ganache added with different amounts of Porphyra tenera powder

	Control¹⁾	PTP1	PTP2	PTP3
Moisture content (%)	6.79±0.13²⁾^a3)	4.49±0.05^b	4.21±0.06^c	3.73±0.13^d
Sugar content (°Brix)	45.33±0.58^c	47.67±0.58^b	52.00±0.00^a	52.67±0.58^a
Reducing sugar content (%)	9.07±0.00^d	10.56±0.00^c	11.40±0.01^b	11.78±0.01^a
pH	6.49±0.03^a	6.38±0.02^b	6.33±0.01^c	6.28±0.00^d
Acidity (%)	0.49±0.00^c	0.52±0.03^c	0.57±0.01^b	0.67±0.02^a

Control, ganache without Porphyra tenera powder; PTP1, 1% Porphyra tenera powder ganache; PTP2, 2% Porphyra tenera powder ganache; PTP3, 3% Porphyra tenera powder ganache.
All values are mean±SD.
Different letters in the same row are significantly different by Duncan’s multiple range test at p<0.05.