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KMID : 1011620070230060848
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 6 p.848 ~ p.857
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Quality Characteristics and Storage Properties of Sikhe Prepared with Extracts from Hovenia dulcis THUNB
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김향희:Kim Hyang-Hee
박금순:Park Geum-Soon/전정례:Jeon Jeong-Ryae
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Abstract
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Sikhe, a traditional Korean drink, was prepared with Hovenia dulcis extract (HDE), and its quality and storage characteristics were evaluated through sensory and microbial analyses. In the color analysis, the lightness of the Sikhe showed a decreasing tendency according to the addition of HDE, while redness and yellowness increased. The Sikhe prepared with 20% HDE had the highest sugar concentration at 12days of storage (4°C). Interms of sensory quality, both the 20% and 40% HDE-added Sikhes had the highest overall preference. The microbial cell counts presented no distinct differences early in the storage period, but the general bacteria counts of the Sikhe made with the increasing concentrations of extracts decreased with a longer storage period. The coliform counts of the Sikhe prepared without HDE (control) was 10.5 CFU/g at 10 days of storage, but the 100% HDE-added Sikhe had a level of 7.9 CFU/g at 16 days of storage. These results indicates that Hovenia dulcis may inhibit normal microbial growth and extend the shelf-life on Sikhe.
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KEYWORD
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Sikhe, Hovenia dulcis THUNB, quality characteristics, storage
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