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http://dx.doi.org/10.17495/easdl.2015.12.25.6.1007

Quality Characteristics of Sikhye made with Berries  

Yang, Ji-won (Korea Food Research Institute)
Jung, Sung Keun (Korea Food Research Institute)
Song, Kyung-Mo (Korea Food Research Institute)
Kim, Young Ho (Korea Food Research Institute)
Lee, Nam Hyouck (Korea Food Research Institute)
Hong, Sang Pil (Korea Food Research Institute)
Lee, Kyung Hee (Dept. of Food Service Management, Kyunghee University)
Kim, Young-Eon (Korea Food Research Institute)
Publication Information
Journal of the East Asian Society of Dietary Life / v.25, no.6, 2015 , pp. 1007-1017 More about this Journal
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.
Keywords
Quality characteristics; Sikhye; berry; antioxidant;
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