Quality characteristics of Sikhye prepared with Sasa borealis extracts

Abstract

This study was performed to evaluate the quality characteristics of Sikhyes (SBE-5, SBE-10, SBE-30, and SBE-50) prepared using various concentrations (5%, 10%, 30%, and 50%) of Sasa borealis extracts (SBE). There were no significant changes of pH and total acid contents in Sikhyes prepared with various concentration of SBE. Sikhye SBE-30 and Sikhye SBE-50 showed significantly higher contents in sweetness, reducing sugar, total polyphenol and flavonoid than other Sikhyes. In color, the more SBE was added, each Sikhye appeared the decreasing of L value, the increasing of b value and turbidity. In DPPH radical scavenging activity, there were no difference between Sikhye control (SBE free) and Sikhye SBE-5. But DPPH radical scavenging activity of Sikhye SBE-10, SBE-30 and SBE-50 increased proportionally as the concentration of SBE in Sikhyes were increased. The evaluation for taste tended to get high score in Sikhye SBE-30 and Sikhye SBE-50. The color preference decreased by additon of SBE. Overall preference showed a trend of decreasing in Sikhye SBE-50. These results indicates that the SBE could be beneficiary for preparation of Sikhye due to anti-oxidative effect, and the proper amounts of SBE would be about 30%.

Quality characteristics and antioxidant activities of ‘Sikhye’ containing different amounts of Jerusalem artichoke extract

“…식혜 제조 시 사용하는 물의 양에 비해 엿기름이나 고두밥의 비율이 높거나 물 대신 각종 추출 물이 첨가됨에 따라 고형분 함량이 증가하여 탁도가 증가하 는 것으로 보고되고 있다 (Hwang과 Sohn, 2020;Kim과 Park, 2012). 섬애약쑥 (Shin 등, 2017), 조릿대 (Seo, 2016)…”

“…대조군에서는 0.879 의 흡광도를 나타냈고, 돼지감자 추출액을 25-100%까지 첨 가함에 따라 720 nm에서 흡광도 값이 0.904-1.047까지 증가 하는 것을 확인하였다. 최근 들어 조릿대(Seo, 2016), 인진쑥 (Song과 Hwang, 2016), 섬애약쑥(Shin 등, 2017)과 같이 폴 리페놀 및 플라보노이드가 풍부한 식물재료를 물로 추출하여 식혜에 첨가하여 항산화 활성을 증가시키려는 연구가 이루어 지고 있으며, 추출물의 함량에 비례하여 항산화 활성이 증가 하는 것을 확인하였다. 또한, 돼지감자를 첨가하여 제조한 부 침가루(Kim 등, 2013), 쌀 스펀지케이크(Kim 등, 2014), 설 기떡(Shin과 Chung, 2019)에서도 돼지감자 첨가량에 비례하 여 항산화 활성이 증가하는 것을 확인하였다.…”