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To evaluate the effects of cherry silverberry (Elaegnus multiflora) juice on sulgidduk, rice cakes were prepared using different quantities of cherry silverberry juice (0%, 33%, 66%, and 100%). The pH level of the control group was higher than that of other groups with cherry silverberry juice. The moisture content of the control group was higher than that of other groups with cherry silverberry juice. In terms of color, the L-value were significantly higher in the control group than in other groups, whereas the a-value and the b-value were significantly lower in the control group than in other groups (p

Effect of Cherry Silverberry(Elaegnus multiflora) Juice on the Quality of Sulgidduk