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KMID : 0950020040300010075
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Journal of Health Science & Medical Technology
2004 Volume.30 No. 1 p.75 ~ p.82
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Sensory Evaluation for Sikhye, a Korean Traditional Rice Beverage, using Glutinous Rice, Non-glutinous Rice, or Black Rice
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Kim Young-Soon
Kim Jung-Hee
Oh Soon-Duk
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Abstract
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This study performed to grasp the possibility of popularization ofSikhye, a Korean traditional Rice Beverage, which was manufactured by non-glutinous rice, glutinous rice, or black rice. Three kinds of Sikhye by the main component were compared with the difference of sweet degrees, colorimetry, moisture contents of boiled rice, floating numbers of boiled rice after saccharification, and sensory evaluation. The sweet degree of Sikhye using glutinous rice was the highest as 13°Bx and that of Sikhye using rice was the lowest as 3°Bx at 7hr after saccharification. The color changes of three kinds of Sikhye were measured with the Hunter’s Color System. L values of Sikhye using glutinous rice and non-glutinous rice were reached in the highest values as +29.54 and +28.07 at 6hr and 2 hr after saccharification, respectively. L-value of Sikhye using black rice was slowly decreased during saccharification. a* values of Sikhye using glutinous rice were not largely changed, but that of Sikhye using black rice was remarkably increased at 2hr(+4.41) after saccharification. b* values of Sikhye using glutinous rice, non-glutinous rice, or black rice showed the tendency of remarkably increasing at 2hr after saccharification as +1.54, +1.48, and +2.19, respectively. b* values of three kinds of Sikhye maintained high during saccharification. The moisture content of boiled rice with glutinous rice grain was the highest as 33.73% and those of boiled rice with non-glutinous and black rice grains were 28.81% and 31.67%, respectively. As the results of overall preference of sensory evaluation and manufacturing characteristics, Silhye using glutinous rice was superior than those of Sikhye using glutinous rice was superior than those of Sikhye using non-glutinous rice and black rice. More studies of Sikhye using black rice which has been thought as a grain with pharmaceutical activities are needed for the popularization of a functional and nutraceutical beverage.
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KEYWORD
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Sikhye, Sensory evaluation, Glutinous Rice, Non-glutinous Rice, Black Rice
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