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

Table 4

Sensory evaluation scores of rice and potato garaetteoks

Sample	Characteristics
	Color	Flavor	Texture	Overall acceptance
CON	7.12 ± 1.30^a	5.93 ± 1.25^a	5.98 ± 1.96^a	6.27 ± 1.51^a
NF15	5.07 ± 1.46^b	5.03 ± 1.67^b	6.12 ± 1.67^a	5.52 ± 1.59^ab
NF20	4.97 ± 1.41^b	5.03 ± 1.64^b	5.72 ± 1.65^a	5.18 ± 1.58^b
BS15	5.00 ± 1.34^b	4.82 ± 1.81^b	5.43 ± 1.58^a	5.17 ± 1.42^b
BS20	5.13 ± 1.38^b	5.02 ± 1.51^b	5.38 ± 1.67^a	5.33 ± 1.52^b
LM15	5.15 ± 1.46^b	5.23 ± 1.57^ab	5.82 ± 1.69^a	5.50 ± 1.48^ab
LM20	4.97 ± 1.37^b	5.52 ± 1.51^ab	5.75 ± 1.50^a	5.57 ± 1.42^ab

Values are means ± SD (). Different superscript letters in the same column indicate a significant difference (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.