Table 4. Color of chicken breast tteokgalbi with D-allulose and various levels of sprout-barley

Color		Treatments
		C+	C–	SB-1	SB-2	SB-3
Uncooked	CIE L*	50.77±0.60a	50.95±0.13a	45.37±0.64b	43.28±0.67c	40.52±0.40d
	CIE a*	4.26±0.24a	4.30±0.26a	–3.87±0.31b	–4.66±0.19c	–6.74±0.11d
	CIE b*	15.90±0.92b	16.35±0.21b	21.30±1.31a	21.75±0.21a	22.30±0.70a
Cooked	CIE L*	65.18±0.81a	65.87±0.66a	60.10±0.68b	56.24±0.61c	53.04±0.55d
	CIE a*	4.88±0.10a	4.84±0.29a	–1.91±0.26b	–3.71±0.17c	–4.30±0.10d
	CIE b*	15.83±0.50b	15.36±0.65b	16.73±0.25a	16.77±0.57a	16.90±0.62a

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%.