Effects of Bacillus subtilis and Leuconostoc mesenteroides on the Quality Characteristics of Potato Garaetteok

Table 1

The pH, titratable acidity, and Hunter color values of rice and potato garaetteoks.

Sample	pH	Titratable acidity (mL of 0.1 N NaOH)	Color value
			CON	6.41 ± 0.14^a	0.01 ± 0.00^c	82.5 ± 0.56^a	0.30 ± 0.10^e	9.80 ± 0.44^e
NF15	6.21 ± 0.23^a	0.06 ± 0.02^b	66.0 ± 2.25^b	4.77 ± 0.23^c	16.43 ± 0.06^c
NF20	6.27 ± 0.05^a	0.09 ± 0.02^ab	54.77 ± 0.81^d	6.53 ± 0.21^a	15.8 ± 0.17^d
BS15	5.66 ± 0.17^b	0.08 ± 0.03^ab	60.93 ± 0.15^c	3.97 ± 0.12^d	15.7 ± 0.10^d
BS20	5.18 ± 0.02^c	0.12 ± 0.01^a	54.43 ± 0.35^d	5.37 ± 0.21^b	17.53 ± 0.12^b
LM15	5.13 ± 0.04^c	0.12 ± 0.01^a	55.03 ± 0.15^d	5.70 ± 0.10^b	18.10 ± 0.10^a
LM20	5.22 ± 0.01^c	0.10 ± 0.01^ab	54.17 ± 0.06^d	5.43 ± 0.06^b	16.67 ± 0.12^c

All the analytical tests were carried out in triplicate of each duplicated garaetteok elaborations. Values are means ± SD (). Different superscript letters in the same column indicate a significant difference (one-way ANOVA, , Tukey’s post hoc test). , , and values indicate lightness, redness, and yellowness, respectively. CON: garaetteoks was made with rice flour; NF15 and NF20: garaetteoks was made with a mix of rice and potato flour in a ratio of 85 : 15 and 80 : 20, respectively; BS15 and BS20: garaetteoks was made with a mix of rice and fermented (with B. subtilis) potato flour, in a ratio of 85 : 15 and 80 : 20, respectively; LM15 and LM20: garaetteoks was made with a mix of rice and fermented (with L. mesenteroides) potato flour, in a ratio of 85 : 15 and 80 : 20, respectively.