## 3 Results and Discussion
### Textural Properties of Tteokgalbi  
The textural properties of Tteokgalbi treated with BP are listed in Table 9. The addition of BP to Tteokgalbi increased its hardness in a dose-dependent manner; therefore, B3 exhibited the highest hardness. In addition, BP treatment of Tteokgalbi increased chewiness in a dose-dependent manner (CON, REF, B1 < B2, B3). However, springiness steadily decreased with increasing BP concentration in Tteokgalbi; therefore, B3 showed the lowest springiness. The cohesiveness value, which is the level of difficulty in breaking down Tteokgalbi, did not vary by treatment. In a study of pork patties treated with garlic powder, similar trends were reported as garlic addition increased hardness and chewiness in a dose-dependent manner [28]. In addition, there was no significant difference reported in springiness related to garlic powder content [28].  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & & \multicolumn{6}{c}{**Treatments 1**} \\ \cline{3-6}  & & **CON** & **REF** & **B1** & **B2** & **B3** \\ \hline Tteokgalbi color & L* 2 & 60.10 \(\pm\) 1.85 3b*a & 68.24 \(\pm\) 1.53 *** & 59.19 \(\pm\) 0.92 b*a & 60.68 \(\pm\) 2.39 b*a & 56.45 \(\pm\) 1.09 c** *** \\ before cooking & a* 2 & 10.06 \(\pm\) 0.23 a5*a & 11.96 \(\pm\) 0.79 * & 7.65 \(\pm\) 2.41 c & 10.91 \(\pm\) 0.55 ab* & 13.12 \(\pm\) 0.64 *** \\  & b* 2 & 17.40 \(\pm\) 0.47 b* & 17.57 \(\pm\) 0.53 b* & 17.40 \(\pm\) 1.20 b & 18.55 \(\pm\) 0.88 ab* & 19.18 \(\pm\) 0.94 ** \\ \hline Tteokgalbi color & L* 2 & 53.03 \(\pm\) 0.66 b & 60.33 \(\pm\) 1.07 a & 52.36 \(\pm\) 2.08 b & 47.18 \(\pm\) 1.68 c & 45.68 \(\pm\) 2.55 c \\ after cooking & a* 2 & 8.08 \(\pm\) 0.57 b & 9.63 \(\pm\) 0.66 a & 7.34 \(\pm\) 0.64 b & 8.43 \(\pm\) 1.32 b & 8.83 \(\pm\) 0.38 ab* \\  & b* 2 & 15.28 \(\pm\) 1.35 b & 15.73 \(\pm\) 0.88 b & 16.43 \(\pm\) 2.15 ab & 16.46 \(\pm\) 1.95 ab & 17.98 \(\pm\) 0.97 a \\ \hline \hline \end{tabular}  
* Treatments are shown in Table 1. 2 L*: lightness, a*: redness, b*: Yellowness. 3 Values are expressed as mean \(\pm\) standard deviation (n = 3). 4 Means \(\pm\) standard deviation with different superscripted small letters within the same row differ significantly by [PERSON]’s multiple range test (_p_ < 0.05). 5 Significant differences between raw and cooked Tteokgalbi by Student’s t-test at *_p_ < 0.05, **_p_ < 0.01, and **_p_ < 0.001.  
\end{table}
Table 8: Hunter color properties of Tteokgalbi prepared with different levels of _Boesenbergia pandurata_ (Roxb.) powder.  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Items**} & \multicolumn{6}{c}{**Treatments 1**} \\ \cline{2-5}  & **CON** & **REF** & **B1** & **B2** & **B3** \\ \hline Hardness (g) & 2009.51 \(\pm\) 515.23 2b & 2040.29 \(\pm\) 707.00 b & 2115.42 \(\pm\) 355.05 b & 2566.06 \(\pm\) 838.67 ab & 3784.52 \(\pm\) 869.62 a \\ Springiness (\%) & 85.39 \(\pm\) 4.02 a & 89.64 \(\pm\) 5.69 a & 82.69 \(\pm\) 6.21 a & 72.39 \(\pm\) 7.22 ab & 70.78 \(\pm\) 4.33 b \\ Cohesiveness (\%) & 76.82 \(\pm\) 7.02 b & 72.99 \(\pm\) 7.01 & 73.33 \(\pm\) 6.02 & 70.99 \(\pm\) 9.01 & 75.23 \(\pm\) 5.55 \\ Chewiness (g) & 599.43 \(\pm\) 70.59 b & 564.21 \(\pm\) 77.70 b & 598.01 \(\pm\) 95.07 b & 639.23 \(\pm\) 35.32 a & 699.34 \(\pm\) 88.80 a \\ \hline \hline \end{tabular}  
* Treatments are shown in Table 1. 2 Values are expressed as mean \(\pm\) standard deviation (n = 3). 3 Means \(\pm\) standard deviation with different superscripted small letters within the same row differ significantly by [PERSON]’s multiple range test (_p_ < 0.05). NS; not significant.  
\end{table}
Table 9: Textural properties of Tteokgalbi prepared with different levels of _Boesenbergia pandurata_ (Roxb.) powder during storage at 5 °C for 14 days.