Table 2. Changes in moisture, pH and titratable acidity of loaf bread with lactic acid bacteria cultured and cinnamon extract

Samples¹⁾		Storage time (days)
Samples¹⁾		0	1	2	3	4	5
Moisture(%)	Control	40.15±0.28²⁾^b³⁾^A⁴⁾	37.51±0.43^a^B	35.32±0.45^a^C	34.14±0.24^a^D	33.46±0.17^a^E	32.49±0.22^a^F
	CE0	40.74±0.23^a^A	36.57±0.45^b^B	35.66±0.43^a^C	34.65±0.13^a^D	34.45±0.60^a^D	33.21±0.03^a^E
	CE25	39.82±0.04^b^A	36.49±0.19^b^B	33.76±0.57^b^C	32.29±0.60^b^D	29.85±0.75^b^E	29.26±0.45^b^E
	CE50	39.79±0.16^b^A	35.60±0.47^c^B	32.94±0.41^b^c^C	31.18±0.83^c^D	28.75±0.68^b^E	28.25±0.27^b^E
	CE75	38.88±0.16^c^A	35.66±0.29^c^B	32.18±0.88^c^d^C	29.52±0.78^d^D	28.65±0.89^b^D	28.14±1.04^b^D
	CE100	37.96±0.60^d^A	35.60±0.48^c^B	31.03±1.17^d^C	29.29±0.08^d^D	29.07±0.66^b^D	28.75±1.07^b^D
pH	Control	6.44±0.04^c^A	6.23±0.03^d^B	5.58±0.06^a^C	5.19±0.05^a^D	5.06±0.02^c^E	4.64±0.02^c^F
	CE0	6.58±0.01^a^A	6.37±0.01^a^B	5.44±0.01^b^C	5.20±0.01^a^D	5.11±0.03^b^E	4.90±0.02^b^F
	CE25	6.47±0.01^c^A	6.26±0.00^c^B	5.47±0.01^b^C	5.14±0.01^b^D	5.02±0.01^d^E	5.01±0.03^a^E
	CE50	6.52±0.01^b^A	6.31±0.01^b^B	5.48±0.01^b^C	5.17±0.02^a^b^D	5.16±0.03^a^D	5.00±0.06^a^E
	CE75	6.50±0.00^b^A	6.29±0.00^b^B	5.46±0.03^b^C	5.13±0.03^b^D	5.13±0.02^a^b^D	5.01±0.02^a^E
	CE100	6.36±0.02^d^A	6.14±0.01^e^B	5.35±0.02^c^C	5.04±0.02^c^D	5.04±0.01^c^d^D	5.03±0.03^a^D
Titratable acidity(mg%)	Control	7.79±0.24^D	8.49±0.57^c^D	8.54±0.19^b^D	9.58±0.35^C	12.05±0.75^a^B	13.30±0.17^a^A
	CE0	7.66±0.16^E	8.63±0.29^c^D	9.57±0.15^a^C	9.57±0.15^C	11.44±0.52^a^b^B	13.16±0.69^a^A
	CE25	7.72±0.33^D	9.77±0.38^a^C	10.23±0.84^a^B^C	10.50±0.63^B^C	11.28±0.74^a^b^B	13.14±0.48^a^A
	CE50	8.15±0.60^E	8.91±0.17^b^c^D	10.04±0.17^a^C	10.19±0.19^C	11.57±0.43^a^b^B	12.97±0.60^a^A
	CE75	8.46±0.59^D	9.38±0.22^a^b^C	9.53±0.34^a^C	10.76±0.93^B	10.81±0.45^a^b^B	12.77±0.18^a^A
	CE100	8.55±0.38^D	9.31±0.27^a^b^C^D	10.07±0.33^a^B^C	10.63±0.54^A^B	10.75±0.80^b^A^B	11.52±0.96^b^A

¹⁾Control, water 700 g; CE0, water 670 g+lactic acid bacteria cultured 30 g; CE25, water 670 g+lactic acid bacteria cultured 22.5 g+cinnamon extract 7.5 g; CE50, water 670 g+lactic acid bacteria cultured 15 g+cinnamon extract 15 g; CE75, water 670 g+lactic acid bacteria cultured 7.5 g+cinnamon extract 22.5 g; CE100, water 670 g+cinnamon extract 30 g.
²⁾All values are mean±SD. Mean with different superscript within a column are significantly different (p<0.05) by Duncan’s multiple range test.
³⁾^a^-^eMeans Duncan's multiple range test for different addition (column).
⁴⁾^A^-^FMeans Duncan's multiple range test for storage time (row).