Table 6. Sensory characteristics of Tteokgalbi formulated with black rice bran and different types of organic acid

Parameters¹⁾	Control (−)²⁾	Control (+)	T1	T2	T3	T4	T5
Color	7.60±1.14	7.60±1.14	6.60±1.14	7.60±1.67	6.60±1.52	7.00±1.87	6.20±1.30
Flavor	7.40±0.89^a	7.60±0.55^a	6.80±1.10^a	7.20±2.49^a	3.80±1.10^b	4.40±0.89^b	4.75±0.50^b
Tenderness	7.00±0.01^ab	8.00±0.01^a	7.20±0.84^ab	8.00±0.01^a	6.75±0.96^b	6.10±1.14^b	6.60±0.89^b
Juiciness	7.00±0.01	8.00±0.01	7.20±1.10	7.20±0.84	6.20±2.17	6.40±1.82	6.20±1.64
Overall acceptability	6.80±1.10^a	8.00±0.01^a	7.50±0.58^a	7.00±2.35^a	4.75±0.96^b	4.40±1.14^b	5.00±0.82^b