KMID : 0665220190320050415
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Korean Journal of Food and Nutrition 2019 Volume.32 No. 5 p.415 ~ p.433
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Quality Characteristics of Malts and Sikhye Made from Barley and Wheat Varieties Grown in Korea
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Kim Nam-Geol
Lee Seuk-Ki Park Hye-Young Choi In-Duck Choi Hye-Sun Park Ji-Young Shin Dong-Sun Park Chang-Hwan Jeong Kwang-Ho Kim Hyun-Joo
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Abstract
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Sikhye is a traditional rice beverage, produced from steamed rice, barley or wheat malt and water. Nine varieties of barley and seven varieties of wheat cultivars were investigated and compared quality characteristics, diastatic power, and activities of ¥á- and ¥â-Amylase. For barley malt, the crude lipid and protein content of malt 1.74~2.42% and 10.71~14.36%, respectively. Also, the crude lipid and protein content for wheat malt 1.57~1.71% and 10.07~13.59%, respectively. The ¡®Dahyang¡¯ barley showed the highest diastatic power with 117.61 ¡ÆL, while for wheat, ¡®Baegjoong¡¯ produced the highest diastatic power with 85.25 ¡ÆL. The enzymatic activities, ¥á- and ¥â-Amylase for barley cultivar was 110.17~214.70 ¥ìnit/g and 869.73~1,638.43 ¥ìnit/g, respectively. Likewise, ¥á- and ¥â-Amylase for wheat cultivar was 73.19~132.23 ¥ìnit/g and 726.70~ 889.30 ¥ìnit/g, respectively. The highest sugar content of Sikhye from barley was 11.10 ¡ÆBx (¡®Hyeda¡¯), while from wheat, was 10.20 ¡ÆBx (¡®Baegjoong¡¯). Among the four free sugar components analyzed from Sikhye, maltose was the highest in all cultivars. The highest maltose content was produced in ¡®Dahyang¡¯ Sikhye at 6.91%. There was significant positivecorrelation among the diastatic power and enzymatic activities of malt and free sugar components in Sikhye.
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KEYWORD
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barley, wheat, malt, Sikhye, quality
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