Characteristics of Sikhye(Korean Traditional Drink) made with Different Amount of Cooked Rice and Malt and with Different Sweeteners

재료의 양과 감미료를 달리한 식혜의 관능적 특성

  • Nam, Sang-Ju (Department of Foods & Nutrition, Ewha Woman's University) ;
  • Kim, Kwang-Ok (Department of Foods & Nutrition, Ewha Woman's University)
  • 남상주 (이화여자대학교 식품영양학과) ;
  • 김광옥 (이화여자대학교 식품영양학과)
  • Published : 1989.04.01


This study was conducted to investigate the characteristics of Sikhye as affected by different amount of cooked rice and malt, and by different kinds of sweeteners. In the various Sikhyes made with the different amount of cooked rice and malt, the degree of such sensory properties as color and malt odor significantly increased with the increased amount of malt. As the amount of cooked rice increased, sensory properties such as turbidity, sweetness and viscosity increased. Reducing sugar content in Sikhye was consistent with those of sensory evaluation on sweetness. Sikhyes containing aspartame, saccharin, sorbitol or sucrose at equisweet levels to Sikhyes containing 10% sucrose showed different sensory characteristics except sweetness. Sikhye sweetened with mixtures of substituted sweeteners showed increase in sweetness and differences in bitterness and astringency compared with Sikhye containing 10% sucrose.


Sikhye;cooked rice and malt;relative sweetness;sweeteners