Table 2. Changes of pH, TTA, and TSS of madeleine added with fermented halla gold kiwifruit
| Sample1) | pH | TTA2) (%) | TSS3) (°Brix) |
| Control | 7.39±0.094)a5) | 0.03±0.00a | 3.20±0.00a |
| FHK1 | 5.81±0.10b | 0.09±0.00b | 2.40±0.00b |
| FHK3 | 4.65±0.02c | 0.33±0.00c | 2.27±0.06c |
1)Control, madeleine without added fermented halla gold kiwifruit; FHK1, madeleine added with fermented halla gold kiwifruit 1%; FHK3, madeleine added with fermented halla gold kiwifruit 3%.
2)TTA, total titratable acidity.
3)TSS, total soluble solids.
4)Values are Mean±SD (n=3).
5)Means with different letters within a column differ significantly (p<0.05).