@article{MAKHILLJFT2007518101,
    title = {Effects of <I>Jisil </I>(<I>Poncirus trifoliata </I>L.) Powder on the Physicochemical Properties of <I>Sulgidduk</I>},
    journal = {Journal of Food Technology},
    volume = {5},
    number = {1},
    pages = {82-86},
    year = {2007},
    issn = {1684-8462},
    doi = {jftech.2007.82.86},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2007.82.86},
    author = {Hye Ran Kim and},
    keywords = {Poncirus trifoliata L.,Jisil,physicochemical,quality,Sulgidduk},
    abstract = {<I>Sulgiduk</I> was made with <I>Jisil </I>powder with the intention to take advantage of its functional properties. Appropriate amount of <I>Jisil</I> powder (0-8%) was mixed with rice flour, sugar, salt and water and then steamed for predetermined time and their physicochemical were measured. pH decreased significantly while Titratable Acidity (TA) increased significantly with the addition of <I>Jisil </I>(p&lt;0.05). The addition of 2 or 4% <I>Jisil </I>powder significantly decreased the moisture content (p&lt;0.05) although no significant differences were found but appeared to decrease among sample with 4, 6, or 8% samples. Lightness (L-value) decreased significantly with the addition of <I>Jisil </I>(p&lt;0.05), indicating that the color of <I>Sulgidduk </I>became dark as also indicated by the visual observation. Redness (a-value) and yellowness (b-value), on the other hand, increased significantly as the amount of <I>Jisil </I>increased in the sample (p&lt;0.05). Both hardness and firmness decreased significantly with the addition of <I>Jisil </I>(p&lt;0.05). pH, TA, hardness and firmness could be well estimated by the quadratic equations developed.}
    }