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KMID : 1024420110150010080
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Food Engineering Progress
2011 Volume.15 No. 1 p.80 ~ p.84
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Quality of Sikhe Incorporated with Hot Water Extract of Omija(Schisandra chinensis Baillon) Fruit
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Lee Jun-Ho
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Abstract
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The effects of incorporating hot water extract of Schisandra chinensis fruit on the physicochemical and sensory properties of Sikhe were investigated. The extract was incorporated at 5 levels (0, 10, 20, 30, 40, and 50%, v/v) by replacing equivalent amount of distilled water. The pH decreased while the soluble solids content increased significantly with the increase in the extract replacement (p<0.05). Redness (a*-value) increased significantly as the extract concentration increased (p<0.05); on the other hand, lightness (L*-value) and yellowness (b*-value) did not show any direct relationships with the extract replacement. Color, sour taste, and sweet taste except for Sikhe flavor were distinctively classified by the sensory analyses (p<0.05). Correlation analysis indicated that level of extract incorporation was well-correlated with all the physicochemical and sensory properties studied except for L*- and a*-value. Finally, the consumer test based on Friedman-type statistic, suggested that 10% incorporation of the hot water extract of Omija fruit was recommended for making Sikhe.
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KEYWORD
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Sikhe, Schisandra chinensis, physicochemical, sensory properties, correlation
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