Table 3. Water-holding capacity (WHC) and cooking loss of Tteokgalbi prepared with different levels of Cissus powder

Variable	Treatment¹⁾
Variable	NC	PC	C1	C2	C3
WHC (%)	63.54±5.14^a	66.72±10.43^a	64.74±8.67 ^a	62.91±9.36 ^a	48.62±7.73^b
Cooking loss (%)	9.65±0.15^b	10.85±0.07^b	16.45±1.70^a	16.54±0.22^a	18.16±4.01^a

Values are expressed as means±SD (n=3).
NC, Tteokgalbi without Cissus quadrangularis powder (C); PC, Tteokgalbi treated with 0.10% ascorbic acid as a positive reference; C1, Tteokgalbi treated with 1.00% C; C2, Tteokgalbi treated with 2.00% C; C3, Tteokgalbi treated with 4.00% C.
Values with different superscript within the same row differ significantly by Tukey’s multiple range test (p<0.05).