Table 2. Moisture content, pH and sugar content of Jinmal Dasik supplemented with citrus mandarin powder

Citrus mandarin powder ratio (%)	Moisture content (%)	pH	Sugar content (˚Brix)
0	10.04±0.03a1)	6.72±0.12d	4.13±0.06a
8	10.60±0.17b	5.95±0.03c	4.43±0.06b
16	10.96±0.08c	5.84±0.03c	4.80±0.10c
24	11.53±0.04d	5.71±0.04b	5.17±0.06d
32	11.54±0.02d	5.39±0.02a	5.40±0.10e
F (p)	172.921 (<0.001)***	213.097 (<0.001)***	134.056 (<0.001)***

Values with different letters (^a-e) within the same column differ significantly (p<0.05) based on one-way ANOVA followed by Duncan’s multiple range test.
p<0.001.