. 2023 Oct 13;9(10):e20828. doi: 10.1016/j.heliyon.2023.e20828

Table 2.

Physical properties and shelf-life evaluation of Ofada rice sourdough breads.

Sample	Weight (g)	Height (cm)	Volume (cm³)	Specific Volume (cm³/g)	Bake loss (%)	Shelf-life (days)
FfB	144.97 ± 15.08^a	3.70 ± 0.20^a	291.67 ± 7.64^d	2.02 ± 0.18^d	27.52 ± 7.54^a	3
WvB	159.50 ± 2.00^a	3.33 ± 0.35^a	495.00 ± 5.00^f	3.10 ± 0.07^f	20.25 ± 1.00^a	4
LdB	156.43 ± 1.69^a	3.33 ± 0.15^a	376.67 ± 15.28^e	2.41 ± 0.10^e	21.78 ± 0.85^a	4
FWB	152.87 ± 2.16^a	3.50 ± 0.00^a	210.00 ± 0.00^abc	1.37 ± 0.02^abcd	23.57 ± 1.08^a	3
FLB	145.27 ± 7.17^a	3.67 ± 0.21^a	233.33 ± 2.89^c	1.61 ± 0.10^c	27.37 ± 3.58^a	4
WLB	151.97 ± 2.58^a	3.63 ± 0.12^a	180.00 ± 26.46^a	1.18 ± 0.16^a	24.02 ± 1.29^a	4
FWLB	151.37 ± 4.2^a	3.77 ± 0.06^a	223.33 ± 15.28^bc	1.48 ± 0.08^bc	24.32 ± 2.10^a	4
CoB	149.53 ± 3.14^a	3.70 ± 0.00^a	196.67 ± 15.28^ab	1.31 ± 0.08^ab	25.23 ± 1.57^a	3

FfB: sourdough with Fructilactobacillus fructivorans RY1; WvB: with Weissella viridescens RY9; LdB: with L. acidophilus RY10; FWB: with F. fructivorans RY1 and W. viridescens RY9; FLB: with F. fructivorans RY1 and L. acidophilus RY10; WLB: with W. viridescens RY9 and L. acidophilus RY10; FWLB with F. fructivorans RY1, W. viridescens RY9 and L. acidophilus RY10; CoB: without sourdough. Values given as means of three independent assays ± standard deviations. Means with different letter superscripts in the same column indicate significant differences (p < 0.05).