TY  - JOUR
T1  - Effects of <I>Jisil </I>(<I>Poncirus trifoliata </I>L.) Powder on the Physicochemical Properties of <I>Sulgidduk</I>
AU - , Hye Ran Kim AU - , Jun Ho Lee 
JO  - Journal of Food Technology
VL  - 5
IS  - 1
SP  - 82
EP  - 86
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.82.86
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.82.86
KW  - Poncirus trifoliata L.
KW  -Jisil
KW  -physicochemical
KW  -quality
KW  -Sulgidduk
AB  - <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.
ER  -