Table 2. Changes in pH, acidity and moisture of tofu with the addition of Peucedanum japonicum Thunberg root extract

Sample¹⁾	pH	Acidity (%)	Moisture (%)
Control	5.95±0.08^2)a	0.19±0.02^a	72.30±2.09^a
RT5	5.96±0.05^a	0.22±0.04^ab	71.94±1.30^a
RT7.5	6.00±0.13^a	0.24±0.06^b	74.56±2.74^b
RT10	6.02±0.18^a	0.20±0.06^ab	74.07±3.46^ab

Refer to Table 1 for abbreviations.
Data are expressed as the mean±SD.
Means with different letters within a same column are significantly different (p<0.05).