Table 3.
pH and titratable acidity of doughs and breads with different concentrations of lotus leaf powder

Sample	Treatment1)	pH	Titratable acidity
Dough	Control	5.16±0.02^a2)	0.030±0.000^c
	LLP-1	5.13±0.01^a	0.030±0.001^c
	LLP-2	5.10±0.01^b	0.036±0.000^b
	LLP-3	5.08±0.00^b	0.040±0.001^a
Bread	Control	5.31±0.01^a	0.025±0.001^c
	LLP-1	5.29±0.03^a	0.026±0.000^c
	LLP-2	5.24±0.01^b	0.029±0.000^b
	LLP-3	5.19±0.01^c	0.030±0.000^a

LLP-1, Added with lotus leaf powder at 1%; LLP-2, Added with lotus leaf powder at 2%; LLP-3, Added with lotus leaf powder at 3%.
Values are mean±SD, and means with different superscripts in the same column are significantly different at p<0.05 by Duncan’s multiple range test.