Table 5. Texture of jeungpyeon according to the amounts of O. japonica powder added

	Hardness (g)	Adhesiveness (g·sec)	Springiness	Cohesiveness	Gumminess	Chewiness
CON1)	710.09±90.53d2)3)	−1,046.04±.131.19a	0.36±0.09c	0.39±0.02a	274.50±57.30d	99.17±42.75d
OJ 2%	766.80±55.05d	−1,098.95±173.18a	0.46±0.12b	0.38±0.01ab	297.77±26.59cd	135.57±39.16cd
OJ 4%	828.84±71.68c	−1,262.78±132.14b	0.48±0.13b	0.38±0.03ab	316.00±46.66bc	154.61±59.87bc
OJ 6%	897.37±71.91b	−1,342.25±298.00b	0.52±0.11ab	0.38±0.02ab	337.51±36.48b	177.59±46.66b
OJ 8%	1,055.17±115.20a	−1,392.81±207.40b	0.57±0.13a	0.37±0.03b	388.64±55.63a	224.52±66.88a
F-value	38.389***4)	8.702***	7.350***	2.572*	13.753***	12.114***

CON, no O. japonica powder added; OJ 2%, added O. japonica powder at 2%; OJ 4%, added O. japonica powder at 4%; OJ 6%, added O. japonica powder at 6%; OJ 8%, added O. japonica powder at 8%.
All values are mean±SD (n=15).
Values with different superscript letters (^a-d) within a column indicate significant differences by Duncan’s multiple range test (p<0.05).
^*p<0.05, ^***p<0.001.