Quality characteristics of Sikhye prepared with Sasa borealis extracts

조릿대 추출물을 첨가한 식혜의 품질 특성

  • Seo, Ji-Hyung (Div. of Food, Beverage and Culinary Art, Yeungnam College of Science and Technology)
  • 서지형 (영남이공대학교 식음료조리계열)
  • Received : 2016.02.25
  • Accepted : 2016.05.17
  • Published : 2016.08.30


This study was performed to evaluate the quality characteristics of Sikhyes (SBE-5, SBE-10, SBE-30, and SBE-50) prepared using various concentrations (5%, 10%, 30%, and 50%) of Sasa borealis extracts (SBE). There were no significant changes of pH and total acid contents in Sikhyes prepared with various concentration of SBE. Sikhye SBE-30 and Sikhye SBE-50 showed significantly higher contents in sweetness, reducing sugar, total polyphenol and flavonoid than other Sikhyes. In color, the more SBE was added, each Sikhye appeared the decreasing of L value, the increasing of b value and turbidity. In DPPH radical scavenging activity, there were no difference between Sikhye control (SBE free) and Sikhye SBE-5. But DPPH radical scavenging activity of Sikhye SBE-10, SBE-30 and SBE-50 increased proportionally as the concentration of SBE in Sikhyes were increased. The evaluation for taste tended to get high score in Sikhye SBE-30 and Sikhye SBE-50. The color preference decreased by additon of SBE. Overall preference showed a trend of decreasing in Sikhye SBE-50. These results indicates that the SBE could be beneficiary for preparation of Sikhye due to anti-oxidative effect, and the proper amounts of SBE would be about 30%.


Supported by : 영남이공대학교


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