Table 6
Yeast count of Jeung-pyun dough containing different concentrations of acorn flour after storage at -18℃ and fermentation (log CFU/g)

Samples1)	Storage period (weeks)
	0	1	2	3	4	F-value
AF0	6.94±0.572)NS3)	6.14±0.13	6.66±0.69	6.76±0.49	6.64±0.58	1.28NS
AF3	6.51±0.44	6.31±0.15	6.74±0.49	6.74±0.42	6.61±0.57	0.68
AF6	6.74±0.60	6.22±0.09	6.83±0.58	6.74±0.46	6.60±0.47	1.02
AF9	6.66±0.76	6.24±0.12	7.05±0.71	6.66±0.45	6.82±0.59	1.05
AF12	6.57±0.47	6.27±0.12	7.16±0.61	6.64±0.53	6.77±0.58	1.69
AF15	7.01±0.95	6.18±0.13	6.99±0.61	6.69±0.58	6.77±0.48	1.21
F-value	0.38NS	0.91	0.38	0.04	0.12

AF0, Brown-rice Jeung-pyun dough without Acornflour; AF3, Brown-rice Jeung-pyun dough with Acornflour 3%; AF6, Brown-rice Jeung-pyun dough with Acornflour 6%; AF9, Brown-rice Jeung-pyun dough with Acornflour 9%; AF12, Brown-rice Jeung-pyun dough with Acornflour 12%; AF15, Brown-rice Jeung-pyun dough with Acornflour 15%.
Values are means±SD.
NS, not significant.