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

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

DOI QR Code

Quality Characteristics of Sikhye made with Berries

베리류로 제조한 식혜의 품질 특성에 관한 연구

  • Received : 2015.07.27
  • Accepted : 2015.09.23
  • Published : 2015.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study compared the physicochemical characteristics, proximate composition, taste compound, and antioxidant properties of Sikhye prepared with berries. Proximate composition and color were significantly different depending on the type of berry, whereas crude fat content and pH were not. The highest brix degree was $18.92^{\circ}Bx$ in strawberry Sikhye. Total free sugar, glucose, and fructose contents were highest in blueberry Sikhye. Titratable acidity, total acidity, and organic acid contents were highest in raspberry Sikhye. Analysis of relative antioxidative properties indicated that bokbunja Sikhye had the highest total polyphenol, flavonoid, and anthocyanin contents, highest DPPH radical scavenging ability, and highest reducing power and ferric reducing abilities in plasma. Principal component analysis suggests that bokbunja Sikhye has strong antioxidant and sweetness properties.

본 연구에서는 베리 종류에 따른 식혜의 품질 특성을 평가하기 위하여 블루베리, 복분자, 오디, 딸기, 라즈베리식혜의 일반성분, pH, 정미성분, 항산화 특성 및 색을 비교하고자 하였다. 베리식혜의 일반성분은 조지방 함량을 제외하고 베리 종류에 따라 유의적인 차이를 보였으며, 복분자식혜의 조단백과 회분함량이 가장 높았다. pH는 딸기식혜가 가장 높은 값을 나타냈으며, 베리 종류에 따라 유의적인 차이를 보였다. 정미성분의 당도, 유리당, 적정산도, 총산도 및 유기산은 다음과 같다. 당 함량은 딸기식혜가 $17.71^{\circ}Bx$로 가장 높은 값을 나타냈으며, 블루베리식혜가 $15.15^{\circ}Bx$로 가장 낮은 값을 나타냈다. 유리당 함량은 블루베리식혜가 가장 높은 값을 보였고, 라즈베리식혜가 가장 낮은 값을 나타냈다. 적정산도, 총산도 및 유기산 함량은 라즈베리식혜가 가장 높은 값을 나타냈다. 복분자식혜의 총 폴리페놀, 총 플라보노이드, 총 안토시아닌 함량은 148.83 mg GAE/g, 52.04 mg CAE/g, 61.61 mg CGE/g으로 다른 베리식혜에 비해 가장 높은 항산화 성분 함량을 보였다. 또한 복분자식혜의 DPPH radical 소거능, 환원력 및 FRAP법을 이용한 항산화력은 87.71%, 97.73 mg AAE/g, 126.33 mg AAE/g으로 다른 베리식혜에 비해 가장 높은 항산화력을 나타냈다. 베리식혜의 백색도는 딸기식혜가 적색도와 황색도는 라즈베리식혜가 가장 높은 값을 나타냈다. 이와 같은 연구 결과는 베리식혜 종류에 따른 일반성분, pH, 정미성분, 항산화 특성 연구에 있어 기초 자료로서 활용된 것으로 예상되며, 건강증진 식품으로서의 베리식혜를 인식시켜 나아가 소비 촉진에 상당한 영향을 미칠 것으로 기대된다.

Keywords

References

  1. Ahn DK (1998) Illustrated Book of Korean Medicinal Herbs. pp. 496-630. Kyohak Publishers Co., Ltd., Seoul, Korea.
  2. Ann YH, Lee IS, Kim HS (2011) Quality characteristics of sikhye with varied levels of sweet pumpkin during storage. Korean J Soc Food Cookery Sci 27: 803-814. https://doi.org/10.9724/kfcs.2011.27.6.803
  3. AOAC (2000) Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists. Washington D.C, USA.
  4. AOAC (2005) Official Methods of Analysis, Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method. Association of Official Analytical Chemists. Washington D.C, USA. Vol. 02.
  5. Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma(FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem 239: 70-76. https://doi.org/10.1006/abio.1996.0292
  6. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. Lebenson Wiss Technol 28: 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
  7. Chang YK, Kim EM, Kim SY (1994) Effect of guar gum levels in Backsulgies on plasma glucose and insulin in healthy men. Korean J Home Economics 32: 207-216.
  8. Cho KM, Joo OS (2010) Manufacture of Sikhe(a tradi- tional Korean baverage) using corn silk extracts. Korean J Food Preserv 17: 644-651.
  9. Cho MK, Joo OS (2010) Manufacture of sikhe(a tradi- tional Korean beverage) using corn silk extracts. Korean J Food Preserv 17: 644-651.
  10. Cho WJ, Song BS, Lee JY, Kim JK, Kim JH, Yoon YH, Choi JI, Kim KS, Lee JW (2010) Composition analysis of various blueberries produced in Korea and manufacture of blueberry jam by response surface methodology. J Korean Soc Food Sci Nutr 39: 319-323. https://doi.org/10.3746/jkfn.2010.39.2.319
  11. Choi C, Woo HS, An BJ, Cho YJ, Kim S (1995) Change of organic acids and volatile flavor compounds of traditional Andong Sikhe. Korean J Dietary Culture 10: 11-17.
  12. Choi MS, Jung EH, Hyun TS (2002) Perception and preference of Korean traditional foods by elementary school students in Chungbuk province. J Korean Soc of Food Cult 17: 399-410.
  13. Choi YJ (2013) Inhibitory effects of five different berries, bilberry, blueberry, cranberry, elderberry, and raspberry, on the activities of five UGTs in vitro and in vivo. MS Thesis Catholic University, Seoul Korea. pp 14-16.
  14. Han MR, Kim MH (2007) Quality characteristics and storage improvement studies of Rubus coreanus added soybean curd. Food Eng Prog 11: 167-174.
  15. Han SK, Yang HS, Rho JO (2006) A study on quality characteristics of bokbunja-pyun added with rubi fruit juice. J East Asian Soc Dietary Life 16: 371-376.
  16. Hur SS (2007) Change in the composition of ginseng sikhye during the saccharification process. Korean J Food Preserv 14: 650-654.
  17. Hwang ES, Nhuan DT (2014) Antioxidant contents and antioxidant activities of hot-water extracts of aronia(Aronia melancocarpa) with different drying methods. Korean J Food Sci Technol 46: 303-308. https://doi.org/10.9721/KJFST.2014.46.3.303
  18. Hwang SH, Ko SH (2010) Quality characteristics of mu- ffins containing domestic blueberry (V. corymbosum). J East Asian Soc Dietary Life 10; 727-734.
  19. Jeong HJ (2012) Physiological activity of acai berry(Euterpe oleracea Mart.) extracted with different solvents. J Korean Soc Food Cult 27: 75-81. https://doi.org/10.7318/KJFC.2012.27.1.075
  20. Jeong KY, Lee EJ, Kim ML (2012b) Storage properties and sensory characteristics of sikhe added Ulmus pumila L. extract. Korean J Food Preserv 19: 12-18. https://doi.org/10.11002/kjfp.2012.19.1.012
  21. Jeong MS, Ko JY, Song SB, Lee JS, Jung TW, Yoon YH, Oh IS, Woo KS (2014) Physicochemical characteristics of Sikhye(Korean traditional rice beverage) using foxtail millet, proso millet, and sorghum. J Korean Soc Food Sci Nutr 43: 1785-1790. https://doi.org/10.3746/jkfn.2014.43.11.1785
  22. Jeong SI, Yu HH (2013) Quality characteristics of sikhe prepared with the roots powder of doraji(Platycodon grandiflorum A. DE. Candolle). J Korean Soc Food Sci Nutr 42: 759-765. https://doi.org/10.3746/jkfn.2013.42.5.759
  23. Joe AR, Ahn SY (1996) Effect of addition of enzyme-resistant starch on texture characteristics of corn bread. Korean J Soc Food Sci 12: 207-213.
  24. Jun HI, Kim YA, Kim YS (2014) Antioxidant activities of Rubus coreanus Miquel and Morus alba L. fruits. J Korean Soc Food Sci Nutr 43: 381-388. https://doi.org/10.3746/jkfn.2014.43.3.381
  25. Jung SJ, Kim NY, Jang MS (2008) Formulation optimization of salad dressing added with bokbunja (Rubus coreanum Miquel) juice. J Korean Soc Food Sci Nutr 37: 497-504. https://doi.org/10.3746/jkfn.2008.37.4.497
  26. Kang HH (2009) Determination of biological activities of Korean berries and their anthocyanin identification. PhD Kyungsang University, Jinju Korea. pp 22-31.
  27. Kang MJ, Ju JC, Shin JH (2013) Quality characteristics of sikhye prepared wit garlic powder and steamed garlic powder. J Agric Life Sci 47: 247-255.
  28. Kim AN, Choi SK (2015) A study on the physico-chemical characteristics of Sikhyes made of different various barley. Korean J Culinary Res 21: 30-41.
  29. Kim GS, Park GS (2012) Quality characteristics of sikhe prepared with Cnidium officinale Makino water extracts. J East Asian Soc Dietary Life 22: 868-878.
  30. Kim HH, Park GS, Jeong RJ (2007) Quality characteristics and storage of sikhye prepared with extracts from Hovenia dulcis. Thunb. Korean J Food Cook Sci 23: 848-857.
  31. Kim HJ, Lee JH (2009) Quality changes of gochujang incorporated with strawberry puree during aging. Food Eng Prog 13: 110-116.
  32. Kim JH, Nam SH, Kim MH, Sohn JK, Kang MY (2007) Cooking properties of rice with pigmented rice bran extract. Korean J Crop Sci 52: 60-68.
  33. Kim JS (2012) Quality characteristics of Sikhea with mulberry fruit. Korean J Culinary Res 18: 206-215.
  34. Kim KJ, Woo KS, Lee JS, Chun A, Choi YH, Song J, Suh SJ, Kim SL Jeong HS (2008a) Physicochemical characteristics of Sikhye(Korean traditional rice beverage) with specialty rice varieties. J Korean Soc Food Sci Nutr 37: 1523-1528. https://doi.org/10.3746/jkfn.2008.37.11.1523
  35. Kim MR (2001) Korean traditional convenience beverage and cookery science. Korean J Soc Food Cookery Sci 17: 657-700.
  36. Koca I, Karadeniz B (2009) Antioxidant properties of blackberry and blueberry fruits grown in the black sea region of Turkey. Sci Horti 121: 447-450. https://doi.org/10.1016/j.scienta.2009.03.015
  37. Lee GD, Kim SK, Lee JM (2003a) Optimization of the acetic acid fermentation condition for preparation of strawberry vinegar. J Korean Soc Food Sci Nutr 32: 812-817. https://doi.org/10.3746/jkfn.2003.32.6.812
  38. Lee HH, Moon YS, Yun HK, Park PJ, Kwak EJ (2014) Contents of bioactive constituents and antioxidant activities of cultivated and wild raspberries. Kor J Hort Sci Technol 32: 115-122.
  39. Lee JH, Ko JC (2009) Physicochemical properties of cookies incorporated with strawberry powder. Food Eng Prog 13: 79-84.
  40. Lee JH (2011) Quality of Sikhe incorporated with hot eater extract of Omija(Schisandra chinensis Baillon) fruit. Food Engineering Progress 15: 80-84.
  41. Lee MS, Kim MY, Chun SS (2008a) Quality characteristics of yukwa prepared with Rubus coreanus Miquel extract using different puffing process methods. Korean J Food Cookery Sci 24: 382-391.
  42. Lee WG, Lee JA (2012) Quality characteristics of yogurt dressing prepared with blueberry juice. Korean J Culinary Res 18: 255-265.
  43. Lee WJ, Kim SS (1998) Preparation of sikhe with brown rice. Korean J Food Sci Technol 30: 146-150.
  44. Lim JD, Cha HS, Choung MG, Choi RN, Choi DJ, Youn AR (2014) Antioxidant activities of acidic ethanol extract and the anthocyanin rich fraction from Aronia melanocarpa. Korean J Food Cook Sci 30: 573-578. https://doi.org/10.9724/kfcs.2014.30.5.573
  45. Min SH (2009) Quality characteristics of sikhe prepared with astragalus membranaceus water extracts. Korean J Food Preserv 19: 216-223.
  46. Nam H, Lee SK, Kim SW, Kim JW, Kim KY, Kim SG, Kim MM, Chung KT (2013) Effects of acai berry ethanolic extracts on production of nitric oxide and activity of angiotensin converting enzyme related to blood circulation. J Life Science 23: 743-750. https://doi.org/10.5352/JLS.2013.23.6.743
  47. Oyaizu M. 1986. Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn J Nutr 44: 307-315. https://doi.org/10.5264/eiyogakuzashi.44.307
  48. Park EJ, Kim HJ, Kim JM, Chun HS (1997) Antiulcerative effect of Sikhe on stomach ulcer induced by ethanol. J Korean Soc of Food Sci Nutr 26: 98-102.
  49. Park HM, Hwang SY, Kang KO (2011) Quality characteristics of yellow layer cake with mulberry powder during storage. J East Asian Soc Dietary Life 21: 830-837.
  50. Park NY (2014b) Quality characteristics and antioxidant activity of sikhe prepared using hot water extracts of roasted coffee ground residue. Korean J Food Sci Technol 46: 470-476. https://doi.org/10.9721/KJFST.2014.46.4.470
  51. Park SI (2006) Application of green tea powder for Sikhe preparation. Korean J Food & Nutr 19: 227-233.
  52. Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009) Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J Cereal Sci 49: 106-111. https://doi.org/10.1016/j.jcs.2008.07.010
  53. Suh HJ, Lee JM, Cho JS, Kim YS, Chung SH (1999) Radical scavenging compounds in onion skin. Food Res Int 32: 659-664. https://doi.org/10.1016/S0963-9969(99)00141-6
  54. Swain T, Hillis WE (1959) The phenolic constituents of Prunus domestica I-the quantitative analysis of phenolic constituents. J Sci Food Agric 10: 63-68. https://doi.org/10.1002/jsfa.2740100110
  55. Yang H, Oh KH, Yoo YC (2015) Anti-inflammatory effect of hot water extract of aronia fruits in LPS-stimulated raw 264.7 macrophages. J Korean Soc Food Sci Nutr 44: 7-13. https://doi.org/10.3746/jkfn.2015.44.1.007
  56. Yoon SJ (2004) The Rice Cake, Cookie, Drink in Korean Traditional Food. Jigu pubushing Co., Seoul. pp. 288-291, 318-319.

Cited by

  1. 지역별 산딸기 열매의 유용물질 함량, 항산화 활성 및 암세포 성장억제 효능 분석 vol.105, pp.2, 2016, https://doi.org/10.14578/jkfs.2016.105.2.193
  2. 섬애약쑥 추출물의 첨가 비율에 따른 식혜의 품질특성 vol.24, pp.2, 2015, https://doi.org/10.11002/kjfp.2017.24.2.196
  3. 블랙커런트 요구르트 첨가 드레싱의 품질특성 및 항산화성 vol.25, pp.1, 2015, https://doi.org/10.11002/kjfp.2018.25.1.71
  4. Evaluation of the Biological Activities of Berries as an Inner Beauty Ingredient vol.18, pp.3, 2020, https://doi.org/10.20402/ajbc.2020.0051
  5. D-optimal mixture design 이용 복분자-오디 환 제조 배합비 최적화 vol.53, pp.2, 2015, https://doi.org/10.9721/kjfst.2021.53.2.174