Table 3. pH of chicken breast tteokgalbi with D-allulose and various levels of sprout-barley

pH	Treatments
pH	C+	C–	SB-1	SB-2	SB-3
Uncooked	6.10±0.02^a	6.06±0.01^b	6.06±0.01^b	6.05±0.01^b	6.05±0.01^b
Cooked	6.22±0.02^a	6.18±0.01^b	6.17±0.01^bc	6.16±0.01^bc	6.15±0.01^c

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%.