Table 5. Texture profile analysis of chicken breast tteokgalbi with D-allulose and various levels of sprout-barley

Traits	Treatments
Traits	C+	C–	SB-1	SB-2	SB-3
Hardness (kg)	12.27±0.47^b	12.31±0.43^b	13.94±1.27^a	14.02±0.42^a	14.40±0.41^a
Springiness	0.92±0.01	0.87±0.06	0.91±0.04	0.81±0.03	0.78±0.12
Gumminess (kg)	3.97±0.15^b	4.65±0.34^a	4.94±0.48^a	4.59±0.23^ab	4.51±0.30^ab
Chewiness (kg)	3.66±0.13^ab	4.05±0.59^ab	4.47±0.25^a	3.74±0.31^ab	3.53±0.61^b
Cohesiveness	0.32±0.01^bc	0.38±0.01^a	0.35±0.01^ab	0.33±0.03^bc	0.31±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%.