Physicochemical Characteristics of Sikhye (Korean Traditional Rice Beverage) with Specialty Rice Varieties

특수미 품종에 따른 식혜의 이화학적 특성

  • Kim, Kee-Jong (National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan-Sik (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jin-Seok (National Institute of Crop Science, Rural Development Administration) ;
  • Chun, A-Reum (National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Yoon-Hee (National Institute of Agricultural Science, Rural Development Administration) ;
  • Song, Jin (National Institute of Agricultural Science, Rural Development Administration) ;
  • Suh, Sae-Jung (Bioenergy Crop Research Center, Rural Development Administration) ;
  • Kim, Sun-Lim (National Institute of Crop Science, Rural Development Administration) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • 김기종 (농촌진흥청 국립식량과학원) ;
  • 우관식 (농촌진흥청 국립식량과학원) ;
  • 이진석 (농촌진흥청 국립식량과학원) ;
  • 천아름 (농촌진흥청 국립식량과학원) ;
  • 최윤희 (농촌진흥청 국립농업과학원) ;
  • 송진 (농촌진흥청 국립농업과학원) ;
  • 서세정 (농촌진흥청 바이오에너지작물센터) ;
  • 김선림 (농촌진흥청 국립식량과학원) ;
  • 정헌상 (충북대학교 식품공학과)
  • Published : 2008.11.28


This study was carried out to compare the physicochemical characteristics and sensory quality of Sikhye (a Korean traditional rice beverage) prepared with specialty rice varieties. The results showed that Ilpum had higher hulling recovery, milled/brown rice ratio, and milling recovery than Sulgaeng, Baegjinju, Baegjinju 1, and Dongjinchal. The alkali digestive value, protein content, and amylose contents of Sulgaeng were 6.3, 7.3% and 19.3%, respectively. The highest brix degree was $10.00^{\circ}Bx$ in Baegjinju Sikhye. The turbidity appeared at 0.4440, 0.4100, 0.3828, 0.3372, 0.1414 in Ilpum, Baegjinju, Baegjinju 1, Sulgaeng, and Dongjinchal Sikhye, respectively. There were no significant differences in pH and maltose contents among the groups. The highest L-value was 44.62 in Ilpum Sikhye. The a-value and b-value were $-1.66{\sim}-0.70$ and $-9.18{\sim}-5.19$, respectively. Finally, the sensory evaluation results indicated that there were no significant differences in appearance, aroma, and taste between the groups, and the Sulgaeng Sikhye showed higher overall quality than the Dongjinchal Sikhye as the control.


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