Table 3. The contents of free sugar and organic acid in ‘Yakju’ made with white rice flour ‘Nuruk’ or ‘Yakju’ made with pigmented rice flour ‘Nuruk’
(mg%)
Component | WY1) | PY | t-value | p-value |
Free sugar | Glucose | 119.12±9.232) | 190.03±15.90 | 0.001 | 0.142 |
Maltose | ND3) | 15.98±2.08 | - | - |
Total | 119.12 | 206.01 | | |
Organic acid | Oxalic acid | 79.19±25.77 | 75.82±2.70 | 0.226 | 0.024*4) |
Malic acid | 143.28±10.67 | 61.65±4.41 | 12.241 | 0.135 |
Lactic acid | 105.76±19.03 | 148.11±1.37 | −3.844 | 0.053 |
Acetic acid | 252.41±23.93 | 304.73±12.97 | −3.330 | 0.214 |
Citric acid | 122.32±5.63 | 91.22±35.65 | 1.492 | 0.030* |
Succinic acid | 318.72±41.71 | 544.34±2.63 | −9.350 | 0.020* |
Total | 1,021.69 | 1,225.87 | | |
WY, ‘Yakju’ made with white rice flour ‘Nuruk’; PY, ‘Yakju’ made with pigmented rice flour ‘Nuruk’.
All values are mean±SD (n=3).
Not detected.
p<0.05.