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Quality Characteristics of Sikhe Prepared with Cnidium officinale Makino Water Extracts  

Kim, Gui-Soon (Dept. Hotel Culinary & Bakery, Gumi College)
Park, Geum-Soon (Dept. of Food Science and Technology, Catholic University of Daegu)
Publication Information
Journal of the East Asian Society of Dietary Life / v.22, no.6, 2012 , pp. 868-878 More about this Journal
Abstract
This study was conducted to assess the characteristics of Sikhe prepared with Cnidium officinale Makino water extracts. pH decreased as the amount of Cnidium officinale Makino water extract increased.-, as did moisture. The sweetness of the Sikhe increased as the amount of the extract increased. Moreover, the L decreased while a and b values increased as Cnidium officinale Makino water extracts increased. The hardness and springiness of the Sikhe also increased with increasing amounts of extract. The DPPH radical scavenging activities of Sikhe increased as the amount of Cnidium officinale Makino increased. Finally, Sikhe containing 40 and 60% Cnidium officinale Makino water extracts showed significantly high appearance, flavor, taste, after swallow and overall-acceptability values (p<0.05).
Keywords
Sikhe; Cnidium officinale Makino; quality characteristics;
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Times Cited By KSCI : 7  (Citation Analysis)
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