Fig. 1. Hardness for 3 manufactured ice creams (g).
1, Basic ice cream with oligosaccharide; 2, Oligosaccharide ice cream with 0.1% fermented Chungyang pepper powder; 3, Oligosaccharide ice cream with 0.2% fermanted Chungyang pepper powder. a,bsuperscripts with different letters are significantly different (p<0.05). * all values are mean±S.D. for three samples.