Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Saccharification and Sensory Characteristics of Shikhe made from Glutinous Rice Varieties

찹쌀 품종별 식혜의 당화 및 관능적 특성

  • 신수영 (경북대학교 생활과학대학 식품영양학과) ;
  • 성유미 (경북대학교 생활과학대학 식품영양학과) ;
  • 강미영 (경북대학교 생활과학대학 식품영양학과)
  • Published : 2001.02.01
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Abstract

The saccharification and sensory characteristics of Sikhe, Korean traditional beverage of saccharified rice, made from thirteen glutinous rice varieties and one of non-glutinous rice named I1pum were examined. During saccharification, Shinsunchalbyeo, Whasunchalbyeo, Yukdononhrimna 1 and Hangangchalbyeo showed the highest sweetness determined by refractometer. Yukdononhrimna 1 was good for the morphology and texture of cooked rice kernel during saccharification. There was interrelationship between contents of released reducing sugar and sweetness determined by refractometer during preparation of Sikhe. The overall acceptability determined by sensory evaluation of Sikhe made from Yukdonongrimna 1, was slightly higher than that of Sikhe made from Ilpum, the non-glutionous rice variety. Yukdononhrimna 1 was considered to the most suitable varieties of Sikhe.

Keywords

References

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