Table 3. Changes in reducing sugar content and free sugar content of ‘Tteokbokki’ sauce during storage

Sample¹⁾			Storage period (week)
Sample¹⁾			0	2	4	6	8
Reducing sugar (glucose g/L)		BOSO	21,136.78±536.80²⁾^aD3)	18,932.38±701.21^aC	16,006.67±373.84^abA	16,954.17±237.61^aB	18,405.56±221.94^aC
		BO	20,734.48±1,908.43^aC	18,970.48±528.64^aB	15,806.67±270.35^abA	17,454.17±312.58^bcAB	19,050.00±185.59^bB
		SO	20,929.89±1,357.73^aD	19,475.24±190.24^aC	15,717.78±411.56^aA	17,062.50±175.00^abB	19,238.89±298.76^bC
		CONT	20,205.75±1,775.22^aC	19,018.1±128.84^abC	16,369.63±78.04^bA	17,754.17±202.07^cAB	19,038.89±101.84^bBC
Free sugar⁴⁾ (mg/mL)	Su	BOSO	251.90±2.84^abC	241.05±9.11^aA	253.45±1.26^aC	246.15±5.69^aABC	242.84±3.88^aAB
		BO	255.83±5.76^aB	247.19±2.11^abA	246.01±3.87^aA	241.85±7.51^aA	243.81±0.87^abA
		SO	256.66±5.28^aB	256.77±4.22^bB	249.86±5.72^aB	240.60±2.81^aA	247.80±0.66^bAB
		CONT	255.73±4.02^aB	253.95±5.13^bB	252.59±3.24^aB	242.85±2.65^aA	245.43±1.55^abA
	Gl	BOSO	66.40±0.57^aAB	64.18±2.26^aA	67.31±0.20^abB	66.08±1.02^aAB	66.82±0.87^aB
		BO	66.29±1.02^aA	65.96±0.56^abA	67.19±0.54^aA	66.93±1.84^abA	70.34±1.28^bB
		SO	66.31±1.15^aA	67.38±0.68^bA	67.50±1.00^abA	65.82±0.71^aA	71.09±0.69^bB
		CONT	66.05±0.93^aA	67.45±1.08^bAB	68.71±1.02^bB	68.61±0.83^bB	70.88±0.39^bC
	Fr	BOSO	24.53±0.33^bA	24.09±0.73^aA	25.75±0.23^aB	25.40±0.37^aB	25.88±0.42^aB
		BO	23.64±0.37^abA	24.82±0.34^aAB	25.53±0.22^aB	25.76±0.70^abB	28.61±1.56^bC
		SO	23.65±0.63^abA	24.91±0.19^aB	25.35±0.36^aB	25.13±0.43^aB	29.39±0.39^bC
		CONT	23.13±0.60^aA	24.99±0.51^aB	25.95±0.46^abC	27.51±1.70^bCD	28.47±0.29^bD

BOSO, sauce with added preservatives and heated sterilization; BO, sauce with added preservatives; SO, heat sterilized sauce; CONT, unprocessed sauce.
Values are mean±SD of triplicate determinations.
Values followed by different uppercase letters (^a-c) within a row and by different uppercase letters (^A-D) within a column are significantly different at p<0.05 based on Duncan’s multiple range test.
Su, sucrose; Gl, glucose; Fr, fructose.