Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Characteristics of Sikhye Prepared with Puffed Rice Powder during Saccharification

팽화미분 첨가에 따른 식혜의 품질 특성

  • Lee, Myung-Wook (Department of Food Science & Technology, Seoul National University of Science and Technology) ;
  • Yi, Young Hyoun (Department of Food Science & Technology, Seoul National University of Science and Technology)
  • 이명욱 (서울과학기술대학교 식품공학과) ;
  • 이영현 (서울과학기술대학교 식품공학과)
  • Received : 2012.01.13
  • Accepted : 2012.08.22
  • Published : 2012.10.31
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Abstract

The pH, turbidity, color, brix, reducing sugar, total sugar, ketose, amino acid, protein and organoleptic characteristics of sikhye prepared with puffed rice powder (0, 25, 50, 75 and 100% (w/w)) were investigated during saccharification. A higher concentration of puffed rice powder and longer saccharification time resulted in pH reduction (p<0.05) and tended to increase turbidity. A higher Hunter "L" value was observed with higher puffed rice powder content, except for the addition of 25% at 0 h. The Hunter "L" value peaked at hour 1 and slowly declined thereafter. Elevations in brix, reducing sugar, total sugar and sucrose were observed with higher puffed rice powder content and longer duration of saccharification (p<0.05). The sucrose content ranged from 0.79-0.86% (w/w) at hour 6, which was markedly lower than that of commercial sikhye. With time, levels of amino acid and protein increased (p<0.05). Sensory evaluation revealed moderate differences between 0% and both 75 and 100% (p<0.001), with 75 and 100% preferred over 0% (p<0.05).

팽화미분 첨가량[0, 25, 50, 75 및 100%(w/w)]에 따른 식혜의 당화 과정 중 pH, 탁도, 색도, 당도, 환원당, 총당, ketose, 아미노산, 단백질 및 관능 성질 변화를 조사하였다. 팽화미분 첨가량이 증가할수록 그리고 시간이 경과할수록 pH는 낮아지고(p<0.05) 탁도는 높아지는 경향을 보였다. L값은 25% 0시간을 제외하고 팽화미분 첨가량이 증가할수록 높았고 모든 시료에서 1시간에 최고값을 나타낸 후 감소하였지만(p<0.05) 0%는 1시간 후 비교적 일정한 값을 나타내었다. 당화 초기를 제외하고 팽화미분 첨가량이 증가할수록 그리고 시간이 경과할수록 적색도는 높아지는 경향을 보였고 황색도(p<0.05)는 높았다. 팽화미분 첨가량이 증가할수록 그리고 시간이 경과할수록 당도, 환원당, 총당 및 sucrose는 높았다(p<0.05). 모든 시료에서 당화 6시간에 sucrose는 0.79-0.86%로 시판 식혜 보다 매우 낮은 값을 보였다. 동일한 시간에 아미노산은 시료 사이에 큰 차이가 없었지만 단백질은 100%가 다른 시료보다 항상 높았다. 동일한 시료에서 아미노산과 단백질은 시간이 경과 할수록 높았다(p<0.05). 팽화미분 0과 75% 및 0과 100%는 0.1%내에서 유의적인 차이가 있었고 차이정도는 있음(moderate)에 가까웠다. 팽화미분 75와 100%는 0%보다 선호도가 높았다(p<0.05).

Keywords

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