Table 4. pH and total titratable acidity (TTA) of sourdough dough bread prepared with different amouts of banana sour starter

Component	Banana sour starter (%)
Component	Control	10	20	30	50
pH	Dough	5.17±0.01¹⁾^c2)	5.34±0.01^a	5.32±0.01^b	5.13±0.01^d	5.08±0.02^e
pH	Bread	5.78±0.02^a	5.60±0.01^b	5.43±0.01^c	5.20±0.02^d	4.95±0.01^e
TTA (%)	Dough	0.10±0.00^a	0.10±0.00^a	0.10±0.00^a	0.10±0.00^a	0.10±0.01^a
TTA (%)	Bread	0.10±0.00^a	0.10±0.00^a	0.10±0.00^a	0.10±0.00^a	0.09±0.01^a

Each value represents the mean±SD of three determinations (n=3).
Mean with different superscripts in the same row (^a-e) are significantly different at p<0.05 by Duncan’s multiple range test.