Table 2. Physicochemical properties of 11 tteokbokki sauce products

Sample	Total soluble solid (°Brix)	Salinity (%)	pH	Hunter’s color values			Moisture content (%)	Viscosity (cP)
				L¹⁾	a²⁾	b³⁾
G1	53.67±0.25^d	4.52±0.14^d	4.85±0.03^g^h	25.98±0.00^h	10.43±0.03^f	3.59±0.01^g	33.63±2.05^e	7,246.33±10.93^a
G2	59.40±0.10^a	4.37±0.14^d^e	4.81±0.07^h	26.13±0.00^g	9.96±0.04^g	3.53±0.00^h	30.33±0.85^f	2,216.67±5.77^h
G3	47.97±0.12^e	3.28±0.00^g	4.62±0.04ⁱ	24.62±0.00^j	5.53±0.01^j	3.11±0.02^j	27.73±0.42^g	4,046.78±17.11^e
G4	43.60±0.10^h	5.77±0.14^a	4.93±0.03^f^g	23.94±0.02^k	4.32±0.01^k	1.67±0.00^k	43.73±0.57^b	2,682.44±17.11^g
G5	54.33±0.21^c	4.99±0.14^c	5.05±0.04^e	30.47±0.03^f	20.25±0.05^e	9.38±0.02^f	31.77±0.57^f	4,272.33±7.64^d
G6	54.73±0.06^b	5.30±0.14^b	5.20±0.07^d	25.93±0.02ⁱ	8.48±0.03^h	3.17±0.01ⁱ	34.87±1.06^e	3,905.11±30.02^f
G7	46.73±0.15^f	3.90±0.14^f	5.34±0.02^c	31.73±0.01^e	22.49±0.05^a	10.76±0.03^d	39.13±1.34^d	1,394.44±18.36^j
G8	45.97±0.12^g	4.21±0.00^e	5.08±0.04^e	32.27±0.01^d	21.72±0.03^c	11.43±0.03^c	42.00±1.27^c	373.57±2.33^k
C1	39.53±0.21ⁱ	2.89±0.14^h	5.83±0.06^a	43.08±0.01^a	21.79±0.02^b	19.88±0.01^a	41.67±1.63^c	1,476.11±0.96ⁱ
C2	39.37±0.15ⁱ	4.29±0.14^e	5.60±0.05^b	39.95±0.01^b	21.34±0.01^d	18.56±0.00^b	53.20±0.92^a	5,860.67±30.14^b
S1	34.60±0.20^j	2.89±0.14^h	4.99±0.04^e^f	33.69±0.00^c	6.84±0.01ⁱ	10.08±0.00^e	35.23±0.85^e	4,871.28±42.42^c

Lightness.
Redness.
Yellowness.
Mean±SD, Means in the column by different superscripts are significantly different at 5% signification level by Duncun’s multiple range test.