Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Sikhe Prepared with Astragalus membranaceus Water Extracts

황기 추출액을 첨가한 식혜의 특성

  • Min, Sung-Hee (Dept. of Oriental Medical Food and Nutrition, Semyung University)
  • 민성희 (세명대학교 한방식품영양학부)
  • Received : 2009.02.26
  • Accepted : 2009.03.20
  • Published : 2009.04.30
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Abstract

The objective of this study was to assess the characteristics of Sikhe prepared with Astragalus membranaceus water extracts. The pH of the Sikhe increased with increasing amounts of the added extract. The L value (Lightness) decreased with increasing extract content, whereas the a and b values increased with increasing amounts of extracts. The saccharinity of the Sikhe also increased with increasing amounts of the extract. The microbial cell counts of the Sikhe samples presented no distinct differences in the early storage period, but the total microbial cell counts decreased with increasing concentrations of the extract over a longer storage period. Adding the extract did not affect the sensory characteristics of the Sikhe. Thus, according to our results, the addition of Astragalus membranaceus water extract has no impact on the sensory characteristics of Sikhe and can reduce the amount of added sugar. In addition, these results indicate Astragalus membranaceus may inhibit normal microbial growth and extend the shelf life of Sikhe.

Keywords

References

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