Table 1. Formulation of chicken breast tteokgalbi with D-allulose and various levels of sprout-barley
| Ingredient (%) | | Treatments |
| C+ | C– | SB-1 | SB-2 | SB-3 |
| Main | Chicken breast | 100 | 100 | 100 | 100 | 100 |
| Curing solution | NPS | 0.8 | 0.8 | 0.8 | 0.8 | 0.8 |
| ISP | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
| Phosphate | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 |
| Black pepper | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 |
| Soy sauce | 7 | 7 | 7 | 7 | 7 |
| Starch syrup | 3 | 3 | 3 | 3 | 3 |
| Sesame oil | 1 | 1 | 1 | 1 | 1 |
| Onion powder | 2 | 2 | 2 | 2 | 2 |
| Garlic powder | 1 | 1 | 1 | 1 | 1 |
| Sprout-barley | - | - | 1 | 2 | 3 |
| Sugar | 3 | - | - | - | - |
| D-allulose | - | 3 | 3 | 3 | 3 |
NPS: nitrite pickling salt, ISP: isolated soy protein.
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%.