Table 2. Proximate composition of chicken breast tteokgalbi with D-allulose and various levels of sprout-barley

Traits (%)	Treatments
Traits (%)	C+	C–	SB-1	SB-2	SB-3
Moisture	67.31±0.44^ab	65.19±1.18^b	66.67±0.46^ab	67.62±2.28^ab	69.00±1.14^a
Fat	1.40±0.24	1.66±0.05	1.35±0.11	1.56±0.24	1.56±0.23
Protein	28.44±0.55^ab	30.44±1.32^a	29.10±0.61^ab	28.03±2.37^ab	26.49±1.05^b
Ash	2.73±0.17^b	2.73±0.07^b	2.86±0.05^ab	2.92±0.05^a	2.95±0.07^a

All values are mean±SD.
Means in the same row with different letters are significantly different (p<0.05).
C+: sugar 3%; C–: D-allulose 3%; SB-1: D-allulose 3%, sprout-barley 1%; SB-2: D-allulose 3%, sprout-barley 2%; SB-3: D-allulose 3%, sprout-barley 3%.