Table 3 Moisture, pH and titrated acidity of bread loaf added with lactic acid bacteria culture solution and cinnamon extract

Samples1)	Moisture (%)	pH	Titrated acidity (mg%)
Control	40.15±0.28b2)	6.44±0.04c	7.79±0.24
A	40.74±0.23a	6.58±0.01a	7.66±0.16
B	39.82±0.04b	6.47±0.01c	7.72±0.33
C	39.79±0.16b	6.52±0.01b	8.15±0.60
D	38.88±0.16c	6.50±0.00b	8.46±0.59
E	37.96±0.60d	6.36±0.02d	8.55±0.38

Control, water 700 g; A sample, water 670 g+Lactic acid bacteria cultured 30 g; B sample, water 670 g+Lactic acid bacteria cultured 22.5 g+Cinnamon extract 7.5 g; C sample, water 670 g+Lactic acid bacteria cultured 15 g+Cinnamon extract 15 g; D sample, water 670 g+Lactic acid bacteria cultured 7.5 g+Cinnamon extract 22.5 g; E sample, water 670 g+Cinnamon extract 30 mL.
All values are mean±SD. Mean±SD in column by different superscripts are significantly different at the p<0.05 by Duncan’s multiple range test.