Table 2.
Preparation recipe and properties of dried pollack soup

Preparation recipe	MC1)	M12)	M2	M3	M4
Ingredients (g)
Blanched mungbean sprouts	923.0	922.0	918.0	913.0	908.0
Minced welsh onion	28.0	28.0	28.0	28.0	28.0
Minced garlic	15.0	15.0	15.0	15.0	15.0
Sesame seed powder	12.0	12.0	12.0	12.0	12.0
Sesame oil	15.0	15.0	15.0	15.0	15.0
NaCl3)	7.0	7.0	7.0	7.0	7.0
eHAP	-	1.0	5.0	10.0	15.0
Total	1,000.0	1000.0	1000.0	1000.0	1000.0
Color
L	66.30±0.034)e	66.14±0.05d	65.21±0.01c	64.64±0.04b	63.56±0.01a
a	2.62±0.01a	2.68±0.04b	2.81±0.04c	2.95±0.02d	3.27±0.00e
b	21.00±0.13a	21.22±0.26b	21.65±0.08c	22.38±0.01d	23.34±0.03e
pH	5.41±0.02e	5.45±0.01d	5.52±0.01c	5.58±0.01b	5.70±0.01a

MC: Control of mungbean sprout
M1-M4: Samples of mungbean sprout with different contents of eHAP
NaCl: added NaCl+NaCl in eHAP
Mean±SD
Superscript letters in a row indicate significance at p<0.05 by Duncan’s multiple range test.