Quality Characteristics of Sikhye Prepared with Puffed Rice Powder during Saccharification

• Published in: Korean Journal of Food Science and Technology Vol. 44; no. 5
• Main Authors: Lee, M.W., Seoul National University of Science and Technology, Seoul, Republic of Korea, Yi, Y.H., Seoul National University of Science and Technology, Seoul, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.10.2012
• Subjects: ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; AZUCAR; COLOR; COLOUR; COULEUR; ORGANOLEPTIC ANALYSIS; puffed rice powder; sikhye; SUCRE; SUGAR
• ISSN: 0367-6293
• DOI: 10.9721/KJFST.2012.44.5.553

The pH, turbidity, color, brix, reducing sugar, total sugar, ketose, amino acid, protein and organoleptic characteristics of sikhye prepared with puffed rice powder (0, 25, 50, 75 and 100% (w/w)) were investigated during saccharification. A higher concentration of puffed rice powder and longer saccharification time resulted in pH reduction (p less than 0.05) and tended to increase turbidity. A higher Hunter "L" value was observed with higher puffed rice powder content, except for the addition of 25% at 0 h. The Hunter "L" value peaked at hour 1 and slowly declined thereafter. Elevations in brix, reducing sugar, total sugar and sucrose were observed with higher puffed rice powder content and longer duration of saccharification (p less than 0.05). The sucrose content ranged from 0.79-0.86% (w/w) at hour 6, which was markedly lower than that of commercial sikhye. With time, levels of amino acid and protein increased (p less than 0.05). Sensory evaluation revealed moderate differences between 0% and both 75 and 100% (p less than 0.001), with 75 and 100% preferred over 0% (p less than 0.05).