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KMID : 1134820200490060592
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 6 p.592 ~ p.600
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Quality Characteristics and Antioxidant Activity of Sikhye according to Rice Type
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Hwang Eun-Sun
Shon Eun-Myeong
Lee Si-A
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Abstract
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Sikhye was prepared using three types of rice [milled rice, brown rice, and gamma-aminobutyric acid (GABA) brown rice], and the physicochemical quality, amino acid content, and antioxidant activity of Sikhye were compared with those of three commercially available Sikhye. The soluble solid content of Sikhye made with white rice was higher than that of Sikhye made with brown rice or GABA rice and was higher than that of commercial Sikhye. The glucose content was 3.96∼4.40 times higher than that of commercial Sikhye. Sikhye made with brown rice or GABA rice showed higher GABA and essential amino acid contents than Sikhye made with white rice or commercial Sikhye. The total polyphenol and flavonoid contents of Sikhye prepared from brown rice or GABA rice were higher than those of white rice or commercial Sikhye. The 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity was higher in homemade Sikhye than in commercial Sikhye, and antioxidant activity was in the order of white rice < brown rice < GABA rice. Based on these results, Sikhye made with brown rice or GABA rice had higher amino acid, total polyphenol and flavonoid contents, and superior antioxidant activity compared to Sikhye made with white rice and commercial Sikhye.
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KEYWORD
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Sikhye, white rice, brown rice, GABA brown rice, quality
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