Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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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
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Abstract

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%.

조릿대 추출물을 이용한 식혜 제조의 가능성을 검토하고 기본 제조조건을 설정하기 위하여 추출물의 첨가수준을 달리하여 식혜를 제조하고 그 품질 특성에 대해 조사하였다. 조릿대 추출물을 첨가한 경우 pH와 총산 함량은 유의적인 변화가 없는 반면 당도, 환원당, 총 폴리페놀, 총 플라보노이드 함량은 식혜 SBE-30과 식혜 SBE-50에서 유의적으로 높았다. 각 식혜의 색상은 추출물 첨가수준이 높을수록 L값의 감소 및 b값과 탁도의 증가가 뚜렷하였다. DPPH 라디칼 소거능은 식혜 SBE-5의 경우 대조구와 유의적 차이가 없었으나 10% 이상의 조릿대 추출물 첨가조건에서는 첨가수준에 비례하여 유의적으로 증가하였다. 맛에 대한 관능평가에서 비록 유의적인 차이는 확인되지 않았으나 식혜 SBE-30과 SBE-50의 점수가 높은 편이었고, 색상에 대한 선호도는 추출물의 첨가수준에 따라 점차 낮게 평가되었으며 종합적 기호도 또한 식혜 SBE-50이 낮은 경향을 나타내었다.

Keywords

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