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

Table 3

Quantitative descriptive analysis scores of potato garaetteoks

Sample	Characteristics
	Whiteness	Sourness	Potato flavor	Hardness	Springiness	Chewiness	Adhesiveness
CON	8	3	1	8	10	8	4
NF15	6.13 ± 2.13^ab	3.56 ± 1.50^b	4.75 ± 3.04^a	6.56 ± 1.90^a	8.31 ± 1.89^a	7.19 ± 1.72^a	4.56 ± 1.79^a
NF20	4.00 ± 2.83^b	3.75 ± 1.53^ab	6.13 ± 2.83^a	5.75 ± 2.08^a	7.13 ± 2.06^a	7.13 ± 0.96^a	4.25 ± 1.65^a
BS15	6.81 ± 2.61^a	4.42 ± 1.73^ab	5.38 ± 3.12^a	6.25 ± 1.44^a	7.79 ± 1.63^a	6.50 ± 1.90^a	3.38 ± 1.26^a
BS20	5.06 ± 2.59^ab	5.50 ± 1.24^a	4.25 ± 1.91^a	5.63 ± 2.47^a	6.57 ± 1.99^a	6.06 ± 1.57^a	3.44 ± 1.41^a
LM15	6.56 ± 2.00^a	3.94 ± 2.05^ab	4.25 ± 1.69^a	6.00 ± 1.16^a	8.38 ± 1.93^a	6.56 ± 1.63^a	4.31 ± 1.92^a
LM20	5.75 ± 2.65^ab	4.19 ± 1.72^ab	4.25 ± 1.84^a	5.75 ± 2.44^a	7.06 ± 1.88^a	6.25 ± 1.81^a	3.56 ± 1.46^a

Values are means ± SD (). Different superscript letters in the same column indicate a significant difference (one-way ANOVA, , Tukey’s post hoc test). Marks with asterisks and are significantly different from CON (rice garaetteok) at and (one-way ANOVA, Tukey’s post hoc test). 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.