Table 4. Cooking yield, water holding capacity and shear force of Tteokgalbi formulated with black rice bran and different types of organic acid

Parameters	Control (−)¹⁾	Control (+)	T1	T2	T3	T4	T5
Cooking loss (%)	8.53±1.47^a	7.50±1.86^ab	6.04±0.59^bc	5.09±0.69^c	6.37±0.37^bc	6.55±0.27^bc	5.78±0.47^c
Water holding capacity (%)	44.61±5.89^b	49.75±8.38^b	68.32±3.78^a	55.98±7.88^b	49.62±1.55^b	50.31±4.94^b	53.26±4.35^b
Shear force (kg)	0.57±0.10^c	00.59±0.05^c	0.65±0.05^b	0.81±0.15^a	0.63 ±0.03^b	0.56±0.13^c	0.73±0.14^b