Table 7
Amount of carbon dioxide gas of Jeung-pyun dough containing different concentrations of acorn flour after storage at -18℃ and fermentation (unit: mg/mL)

Samples1)	Storage period (weeks)
	0	1	2	3	4	F-value
AF0	NS5)0.03±0.002)a3)	0.02±0.00NS	0.02±0.00b	0.03±0.00NS	0.04±0.00a	―
AF3	NS0.01±0.00c	0.01±0.00	0.02±0.00b	0.02±0.00	0.02±0.00b	―
AF6	C4)0.02±0.01b	A0.05±0.00	B0.03±0.00a	C0.02±0.00	C0.02±0.00b	25.50**
AF9	NS0.02±0.00b	0.02±0.00	0.02±0.00b	0.03±0.00	0.02±0.00b	―
AF12	NS0.02±0.00b	0.01±0.00	0.03±0.00a	0.03±0.00	0.02±0.00b	―
AF15	NS0.02±0.00b	0.02±0.00	0.02±0.00b	0.02±0.00	0.02±0.00b	―
F-value	7.200**6)	―	7.164***	―	16.667***

1)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 mean±SD
^a-cMeans with different letters within a same column are significantly different at p<0.05.
^A-CMeans with different letters within a same row are significantly different at p<0.05.
NS, not significant.
^*, p<0.05; ^**, p<0.01; ^***, p<0.001.