Table 3. pH, total acidity and soluble solids content of shiitake powder, wheat flour, and cream soup prepared with different amount of shiitake powder

Sample	Measurements
Sample	pH	Total acidity (%)	Soluble solids content (°Brix)
Shiitake powder	4.50±0.01^1)b2)	0.35±0.01^a	31.50±0.01^a
Wheat flour	6.60±0.01^a	0.0036±0.01^b	19.60±0.01^b
Cream soup with shiitake powder (%)¹⁾
0	6.10±0.01^a	0.01±0.01^d	3.90±0.01^d
25	5.95±0.01^b	0.08±0.01^c	6.03±0.06^c
50	5.87±0.01^c	0.13±0.01^b	6.67±0.06^b
100	5.71±0.01^d	0.20±0.01^a	7.67±0.06^a

All values are mean±SD (n=3).
Means with different superscript letters (^a-d) in the same column are significantly different (p<0.05) by Duncan’s multiple range test.