Table 5. Relative rehydration stability of sundae formulated with various levels of sodium pyrophosphate based on the length changes of PI

Samples	Relative rehydration (%)
Samples	0 s	60 s	120 s	180 s
S1¹⁾	100^a	76.2±5.7^bx	74.8±4.5^bx	72.5±4.4^bx
S2	100^a	92.6±4.8^aby	91.7±4.4^by	91.5±4.5^by
S3	100^a	93.0±4.5^by	92.7±1.6^by	92.5±1.9^by
S4	100	95.5±3.5^y	95.0±3.3^y	95.0±3.3^y
S5	100^a	96.9±2.1^aby	95.7±1.8^by	95.5±2.0^by

S1, Sundae (PI with 0% Na-pyrophosphate); S2, Sundae (PI with 0.5% Na-pyrophosphate); S3, Sundae (PI with 1.0% Na-pyrophosphate); S4, Sundae (PI with 1.5% Na-pyrophosphate); S5, Sundae (PI with 2.0% Na-pyrophosphate).
Means on the same row with different letters are significantly different (p<0.05).
Means on the same column with different letters are significantly different (p<0.05).
PI, porcine intestine.