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KMID : 0380619890210020197
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 2 p.197 ~ p.202
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Characteristics of Sikhye(Korean Traditional Drink) made with Different Amount of Cooked Rice and Malt and with Different Sweeteners
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Abstract
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This study was conducted to investigate the characteristics of Sikhye as affected by different amount of cooked rice and malt, and by different kinds of sweeteners. In the various Sikhyes made with the different amount of cooked rice and malt, the degree of such sensory properties as color and malt odor significantly increased with the increased amount of malt. As the amount of cooked rice increased, sensory properties such as turbidity, sweetness and viscosity increased. Reducing sugar content in Sikhye was consistent with those of sensory evaluation on sweetness. Sikhyes containing aspartame, saccharin, sorbitol or sucrose at equisweet levels to Sikhyes containing 10% sucrose showed different sensory characteristics except sweetness. Sikhye sweetened wth mixtures of substituted sweeteners showed increase in sweetness and differences in bitterness and astringency compared with Sikhye containing 10% sucrose.
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