Table 8
T The pH of Jeung-pyun dough containing different concentrations of acorn flour after storage at -18℃ and fermentation.

Samples¹⁾	Storage period (weeks)
Samples¹⁾	0	1	2	3	4	F-value
AF0	^B4)5.21±0.01^2)b3)	^D5.11±0.01^a	^C5.15±0.00^a	^E4.99±0.01^c	^A5.36±0.01^a	693.000^***
AF3	^A5.28±0.00^a	^E4.84±0.01^e	^C5.06±0.01^b	^D4.95±0.03^d	^E5.12±0.01^b	350.000^***
AF6	^A5.14±0.02^d	^E4.95±0.01^c	^D4.99±0.00^c	^E5.11±0.01^a	^C5.05±0.01^d	135.429^***
AF9	^E5.11±0.01^d	^A5.16±0.01^a	^E4.97±0.01^a	^D5.04±0.00^d	^C5.07±0.00^d	257.500^***
AF12	^A5.19±0.00^c	^D4.98±0.01^b	^D4.98±0.02^c	^C5.02±0.01^b	^E5.07±0.00^c	191.750^***
AF15	^A5.14±0.01^d	^D4.88±0.01^d	^E4.84±0.00^d	^E4.99±0.01^c	^C4.96±0.01^e	507.000^***
F-value	98.143^***5)	385.700^***	434.400^***	41.014^***	851.400^***

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-e)Means with different letters within a same column are significantly different at p<0.05.
^A-E)Means with different letters within a same row are significantly different at p<0.05.
^***, p<0.001.