Table 3. Moisture contents and pH of jeungpyeon according to the amounts of O. japonica powder added
| Moisture contents (%) | pH |
| Dough (0 h) | Dough (4 h) | Dough (6 h) | Jeungpyeon |
| CON1) | 46.04±0.61a2)3) | 5.44±0.01e | 4.99±0.02e | 4.68±0.01e | 4.86±0.01e |
| OJ 2% | 45.57±0.09ab | 5.76±0.02d | 5.36±0.01d | 5.12±0.02d | 5.26±0.03d |
| OJ 4% | 45.05±0.45bc | 5.88±0.01c | 5.53±0.01c | 5.28±0.02c | 5.40±0.01c |
| OJ 6% | 44.21±0.59c | 5.92±0.01b | 5.59±0.01b | 5.39±0.01b | 5.47±0.01b |
| OJ 8% | 43.08±0.59d | 6.00±0.00a | 5.66±0.00a | 5.48±0.01a | 5.55±0.01a |
| F-value | 18.467***4) | 1,017.214*** | 2,300.464*** | 1,690.615*** | 1,234.296*** |
CON, no O. japonica powder added; OJ 2%, added O. japonica powder at 2%; OJ 4%, added O. japonica powder at 4%; OJ 6%, added O. japonica powder at 6%; OJ 8%, added O. japonica powder at 8%.
All values are mean±SD (n≥3).
Values with different superscript letters (a-e) within a column indicate significant differences by Duncan’s multiple range test (p<0.05).
***p<0.001.