|
KMID : 1134820140430111785
|
|
Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 11 p.1785 ~ p.1790
|
|
|
Physicochemical Characteristics of Sikhye (Korean Traditional Rice Beverage) Using Foxtail Millet, Proso Millet, and Sorghum
|
|
Jeong Mi-Seon
Ko Jee-Yeon
Song Seok-Bo
Lee Jae-Saeng
Jung Tae-Wook
Yoon Young-Ho
Oh In-Seok
Woo Koan-Sik
|
|
|
Abstract
|
|
|
|
This study was carried out to compare the physicochemical characteristics and sensory qualities of Sikhye (Korean traditional rice beverage) prepared with foxtail millet, proso millet, and sorghum. The cultivated varieties were Setaria italica Beauv. cv. Samdamae (SDM) and Samdachal (SDC), Panicum miliaceum L. cv. Ibaekchal (IBC), Sorghum bicolor (L.) Moench cv. Nampungchal (NPC), Donganme (DAM), Oryza sativa cv. Ilpum (IP), and Baegokchal (BOC). The brix degrees of SDM, SDC, IBC, NPC, DAM, IP, and BOC Sikhye were 9.53, 8.63, 5.67, 7.57, 6.27, 12.50, and 12.27°Bx, respectively. There were no significant differences in pH (5.99～6.10) among the groups. The highest turbidity was 1.07 in DAM Sikhye. The L-value, a-value, and b-value were 30.85～41.11, -0.34～2.52, and 2.56～5.67, respectively. Total polyphenol contents of SDM, SDC, IBC, NPC, DAM, IP, and BOC Sikhye were 241.52, 213.69, 202.34, 258.25, 193.24, 160.81, and 170.31 μg GAE/mL, respectively. Total flavonoid contents of Sikhye were 19.21～54.30 μg CE/mL. The highest DPPH and ABTS radical scavenging activities were 16.85±0.39 and 64.75±2.92 mg TE/100 mL in DAM Sikhye, respectively. Finally, the sensory evaluation results indicate that there were significant differences in appearance, aroma, and taste between the groups, and SDM Sikhye was similar with IP and BOC.
|
|
|
KEYWORD
|
|
|
Sikhye, foxtail millet, proso millet, sorghum, physicochemical properties
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|