Abstract: Sulgiduk was made with Jisil powder with the intention to take advantage of its functional properties. Appropriate amount of Jisil 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 Jisil (p<0.05). The addition of 2 or 4% Jisil powder significantly decreased the moisture content (p<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 Jisil (p<0.05), indicating that the color of Sulgidduk 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 Jisil increased in the sample (p<0.05). Both hardness and firmness decreased significantly with the addition of Jisil (p<0.05). pH, TA, hardness and firmness could be well estimated by the quadratic equations developed.
Hye Ran Kim and Jun Ho Lee , 2007. Effects of Jisil (Poncirus trifoliata L.) Powder on the Physicochemical Properties of Sulgidduk . Journal of Food Technology, 5: 82-86.