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KMID : 1134820200490090946
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 9 p.946 ~ p.952
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Quality Characteristics and Antioxidant Activity of Sikhye Made with Different Amount of Aronia Juice
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Hwang Eun-Sun
Sohn Eun-Myoung
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Abstract
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This study examined the quality properties and antioxidant activities of Sikhye replaced with 0, 5, 10, and 15% aronia juice instead of water. The moisture content of Sikhye was 86.34∼87.51%, which showed the highest moisture content in Sikhye without the addition of aronia juice, and the addition of aronia juice showed a tendency to decrease the moisture content compared to the control group. The ash and crude fat contents of Sikhye were similar regardless of the content of aronia juice added to Sikhye, but the crude protein content decreased with increasing amount of aronia juice. In proportion to the content of aronia juice added to Sikhye, the sugar content, acidity, and turbidity of Sikhye increased, and the pH tended to decrease. In the chromaticity determination, the L*, b* values decreased, and the a* value increased with increasing the level of aronia juice. The total polyphenol, total flavonoid, and total anthocyanin contents increased with increasing levels of aronia juice. The antioxidant activity measured by the DPPH and ABTS radical scavenging activities and reducing power were significantly higher than the control, and it increased with increasing amount of aronia juice. These results suggest that adding 5∼15% aronia juice could be applied to making Sikhye.
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KEYWORD
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aronia, Sikhye, quality characteristics, anthocyanin, antioxidant activity
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