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KMID : 1134820080370111523
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 11 p.1523 ~ p.1528
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Physicochemical Characteristics of Sikhye (Korean Traditional Rice Beverage) with Specialty Rice Varieties
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Kim Kee-Jong
Woo Koan-Sik
Lee Jin-Seok
Chun A-Reum
Choi Yoon-Hee
Song Jin
Suh Sae-Jung
Kim Sun-Lim
Jeong Heon-Sang
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Abstract
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This study was carried out to compare the physicochemical characteristics and sensory quality of Sikhye (a Korean traditional rice beverage) prepared with specialty rice varieties. The results showed that Ilpum had higher hulling recovery, milled/brown rice ratio, and milling recovery than Sulgaeng, Baegjinju, Baegjinju 1, and Dongjinchal. The alkali digestive value, protein content, and amylose contents of Sulgaeng were 6.3, 7.3% and 19.3%, respectively. The highest brix degree was 10.00°Bx in Baegjinju Sikhye. The turbidity appeared at 0.4440, 0.4100, 0.3828, 0.3372, 0.1414 in Ilpum, Baegjinju, Baegjinju 1, Sulgaeng, and Dongjinchal Sikhye, respectively. There were no significant differences in pH and maltose contents among the groups. The highest L-value was 44.62 in Ilpum Sikhye. The a-value and b-value were -1.66~-0.70 and -9.18~-5.19, respectively. Finally, the sensory evaluation results indicated that there were no significant differences in appearance, aroma, and taste between the groups, and the Sulgaeng Sikhye showed higher overall quality than the Dongjinchal Sikhye as the control.
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KEYWORD
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Sikhye, rice beverage, specialty rice, physicochemical properties, sensory characteristics
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