Table 3. Comparison pH and color attributes on Tteokgalbi formulated with black rice bran and different types of organic acid

Parameters	Control (−)¹⁾	Control (+)	T1	T2	T3	T4	T5
Raw
pH	6.62±0.09^a	6.65±0.01^a	6.64±0.01^a	6.54±0.01^b	6.39±0.08^c	6.38±0.01^c	6.38±0.02^c
CIE L*	22.84±5.01^ab	24.39±1.80^a	17.45±0.68^c	19.88±1.67^bc	20.85±1.91^b	21.26±2.08^ab	20.97±1.85^b
CIE a*	17.47±1.43^bc	20.08±1.88^a	16.54±0.97^c	19.07±1.98^ab	17.68±1.56^bc	17.70±1.63^bc	17.66±1.61^bc
CIE b*	14.73±3.98	14.85±1.38	13.73±0.55	14.12±1.09	16.22±1.92	15.16±1.36	16.40±1.26

Cooked
pH	6.89±0.01^a	6.90±0.01^a	6.89±0.01^a	6.76±0.01^b	6.61±0.01^c	6.60±0.01^c	6.52±0.03^d
CIE L*	19.71±1.80^c	22.09±1.74^b	16.46±0.81^d	19.68±1.80^c	24.35±1.82^a	22.01±2.40^b	25.09±0.59^a
CIE a*	19.18±1.82^bc	21.51±1.90^a	18.34±1.16^c	18.66±1.48^bc	20.04±1.25^abc	20.37±1.93^ab	21.33±1.55^a
CIE b*	14.98±0.98^c	16.20±1.67^c	14.93±0.58^c	16.47±1.24^c	20.40±1.61^ab	19.18±2.27^b	21.25±0.47^a