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

Table 2

Texture profiles and soup turbidity of rice and potato garaetteoks.

Sample	Texture profiles					Turbidity of soup (at 675 nm)
	Hardness (g)	Springiness	Cohesiveness	Gumminess	Chewiness
CON	37,193 ± 1315^a	0.97 ± 0.01^a	0.76 ± 0.02^ab	30,839 ± 1286^a	29,962 ± 1188^a	0.73 ± 0.04^c
NF15	29,463 ± 1100^bc	0.92 ± 0.06^a	0.76 ± 0.02^ab	24,403 ± 1208^bc	22,378 ± 2182^bc	1.06 ± 0.02^a
NF20	29,031 ± 2393^c	0.95 ± 0.03^a	0.71 ± 0.04^b	22,674 ± 2322^c	21,503 ± 2945^c	1.02 ± 0.02^a
BS15	34,790 ± 2871^ab	0.90 ± 0.02^a	0.79 ± 0.02^a	28,616 ± 2421^ab	25,673 ± 2140^abc	0.28 ± 0.01^f
BS20	34,836 ± 1778^a	0.88 ± 0.01^a	0.71 ± 0.01^b	26,772 ± 1432^abc	23,466 ± 1070^bc	0.84 ± 0.01^b
LM15	39,497 ± 1301^a	0.89 ± 0.05^a	0.74 ± 0.03^ab	31,115 ± 1090^a	27,635 ± 2231^ab	0.54 ± 0.01^d
LM20	37,906 ± 2006^a	0.90 ± 0.04^a	0.73 ± 0.03^ab	29,767 ± 1113^a	26,797 ± 2172^abc	0.38 ± 0.02^e

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 significant difference (one-way ANOVA, , Tukey’s test post hoc). 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.