Optimization of Sikhe Processing using the Obtained Data by Biosensor

바이오센서 계측 결과를 이용한 식혜제조의 최적화

  • Kim, Hee-Kyung (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University)
  • 김희경 (서울여자대학교 식품.미생물공학과) ;
  • 노봉수 (서울여자대학교 식품.미생물공학과)
  • Published : 2002.02.01

Abstract

This study was to determine the optimum conditions of malt extracting temperature, extracting time of malt in water, ratio of malt to water, and rice volume of malt extract water on saccharification in producing sikhe (sweet rice drink) using central composite design of response surface methodology. Glucose and maltose were analyzed by a biosensor having dual cathode system. The optimum temperatures of malt extracting for glucose and maltose were 60 and $55^{\circ}C$. The saccharification power for the two sugars was highest when malt powder soaked for 6.5 and 5.75 hour, respectively. And ratios of malt to water for optimum saccharification were 1 : 6.3 to 1 : 8.8, respectively. The optimum volumes of malt extracting to rice for the two sugars were 0.48% and 0.6%, respectively. The application of response surface methodology to sikhe processing showed a good correlation with high significance.

Keywords

optimaztion;sikhe;response surface methodology;biosensor

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