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KMID : 0380620080400030311
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 3 p.311 ~ p.315
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Engineering/Processing/Sensory Evaluation : Comparison of the Quality Characteristics of Sikhye Made with N2-Circulated Low-temperature Dry Malt and Commercial Malts
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Ryu Bog-Mi
Kim Jung-Suk
Kim Mi-Jeong
Lee Young-Soon
Moon Gap-Soon
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Abstract
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This study compared the quality characteristics of sikhye (a traditional Korean sweet rice drink) samples prepared with N2-circulated low-temperature dry malt (RM) and commercial malts. The amylase activities of the malts and the physiochemical (brix, reducing sugar, turbidity, color) and sensory qualities of the sikhye samples were examined. The results showed that RM had higher α-amylase and β-amylase activities than the commercial malts. And the sikhye made with RM had higher sugar and reducing sugar contents as compared to the samples made with commercial malts. There were no significant differences in L-values between the groups; however, the RM sikhye showed lower a- and b-values. Finally, the sensory evaluation results indicated that RM sikhye received higher sweetness, color, flavor, and overall acceptability scores than the samples made with commercial malts.
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KEYWORD
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sikhye, malt, N2-circulated Low-temperature drying, sensory characteristics
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