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KMID : 1134820160450111630
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 11 p.1630 ~ p.1637
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Quality Characteristics and Antioxidant Activities of Sikhye Added with Artemisia capillaris Extracts
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Song Keum-Ja
Hwang Eun-Sun
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Abstract
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The object of this study was to evaluate the quality characteristics and antioxidant activities of Sikhe added with 25%, 50%, and 100% Artemisia capillaris extract instead of water. The control group showed higher sweetness and lower pH than the other groups. Longer storage time was associated with increased turbidity. In the chromaticity determination, L* value decreased while a* and b* values increased as A. capillaris extracts increased. In terms of free sugars, sucrose and maltose were detected. Maltose was generated through glycosylated action with amylase. The total polyphenol and flavonoid contents and antioxidant activities proportionally increased with levels of A. capillaris extract. In the sensory evaluation, Sikhe made with 50% A. capillaris extract showed the highest preferences for color, taste, plumpness of rice granules, and overall acceptance. These results suggest that A. capillaris maybe a useful ingredient in Sikhe to improve quality and sensory properties.
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KEYWORD
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Sikhye, Artemisia capillaris, storage, quality, sensory
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