Table 2. Moisture content, sugar content, reducing sugar content, pH, and acidity of ‘Sulgidduk’ added with different amounts of Cichrium intybus L.

Storage day Control 1%1) 3% 5%
Moisture content (%) 0 45.97±1.602)A4)NS5) 46.60±1.27A 46.91±1.36A 47.74±1.63A
1 43.86±2.20ABNS 44.32±1.86AB 46.22±0.92A 47.10±1.73A
2 41.27±1.68BCb3) 41.60±0.74BCb 44.48±1.50Aa 46.35±1.29ABa
3 38.64±1.94Cc 39.96±1.73Cbc 41.81±1.14Bab 43.97±0.91Ba
Sugar content (°Brix) 0 0.90±0.10ABNS 0.90±0.00A 0.90±0.00AB 0.90±0.00BC
1 0.80±0.00BNS 0.77±0.58B 0.80±0.00B 0.83±0.58C
2 0.80±0.00Bb 0.90±0.10Aab 0.83±0.58ABb 1.00±0.00Aa
3 0.97±0.58ANS 1.00±0.00A 0.93±0.12B 0.97±0.06AB
Reducing sugar content (%) 0 0.0622±0.0019Ab 0.0644±0.0019NSb 0.0644±0.0019Ab 0.0730±0.0032Aa
1 0.0557±0.0019BNS 0.0568±0.0032 0.0568±0.0032B 0.0644±0.0049B
2 0.0611±0.0019ANS 0.0654±0.0049 0.6657±0.0000A 0.0654±0.0019B
3 0.0579±0.0037ABNS 0.0622±0.0162 0.0654±0.0019B 0.0611±0.0019B
pH 0 7.19±0.01Aa 7.12±0.02Ab 6.99±0.02Ac 6.90±0.05Ad
1 6.66±0.10Ba 6.63±0.07Ba 6.41±0.02Bb 6.38±0.04Bb
2 6.37±0.02Ca 6.35±0.03Ca 6.29±0.02Cb 6.27±0.01Cb
3 6.26±0.03DNS 6.26±0.02D 6.25±0.03C 6.21±0.02C
Acidity (%) 0 0.0035±0.0007Bb 0.0056±0.0007NSa 0.0072±0.0110Aa 0.0077±0.0012NSa
1 0.0051±0.0065Bb 0.0065±0.0004a 0.0089±0.0004Aa 0.0117±0.0018a
2 0.0063±0.0007ANS 0.0086±0.0011 0.0121±0.0011A 0.0231±0.0012
3 0.0075±0.0004Ab 0.0107±0.0011b 0.0163±0.0015Ba 0.0233±0.0008a
1%, ‘Sulgidduk’ added with 1% Cichorium intybus L. in weight of rice powder; 3%, ‘Sulgidduk’ added with 3%, Cichorium intybus L. in weight of rice powder; 5%, ‘Sulgidduk’ added with 5% Cichorium intybus L. in weight of rice powder.
Mean±SD (n=3).
Different letters (a-d) within each row are significantly different (p<0.05).
Different letters (A-C) within each colunm are significantly different (p<0.05).
NS, not significant.