Quality Characteristics of Sulgidduk with Different Jujube Powder Addition

This study aimed to study the quality characteristics of Sulgidduk with Jujube powder was added in various amounts. Sulgidduk was produced by adding the equivalent of dates to 0, 3, 6, 9, and 12%, and by measuring the moisture, pH, Brix, content, chromaticity, mechanical quality characteristics, and sensory water solubility of the produced, Sulgidduk we wanted to suggest the optimal ratio of aging texture addition and optimal conditions for producing Sulgidduk As the amount of jujube powder added to the Sulgidduk increased, the moisture content ranged from 43.22% to 35.36%. While the pH value of the sample decreased significantly, the Briggs value increased significantly. As the amount of jujube powder added to the Sulgidduk increased, the brightness (L) tended to decrease, and the red chromaticity (a) and yellow chromaticity (b) increased significantly. In addition, as the amount of jujube powder added to the Sulgidduk increased, hardness, cohesiveness, elasticity, adhesion, and silver decreased, while the chewyness increased. The jujube powder (0, 3%, 6%, 9%, 12%) was added to the rice flour in the optimal mixing ratio. The optimum mixing ratio of the added jujube powder was 9% in sweetness, texture, residual taste, and overall water acceptance.,In this study, the possibility of commercialization was confirmed by adding jujube powder, and it was suggested that 9% addition could be applied to the optimal production of Sulgidduk.