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http://dx.doi.org/10.9721/KJFST.2012.44.5.553

Quality Characteristics of Sikhye Prepared with Puffed Rice Powder during Saccharification  

Lee, Myung-Wook (Department of Food Science & Technology, Seoul National University of Science and Technology)
Yi, Young Hyoun (Department of Food Science & Technology, Seoul National University of Science and Technology)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.5, 2012 , pp. 553-558 More about this Journal
Abstract
The pH, turbidity, color, brix, reducing sugar, total sugar, ketose, amino acid, protein and organoleptic characteristics of sikhye prepared with puffed rice powder (0, 25, 50, 75 and 100% (w/w)) were investigated during saccharification. A higher concentration of puffed rice powder and longer saccharification time resulted in pH reduction (p<0.05) and tended to increase turbidity. A higher Hunter "L" value was observed with higher puffed rice powder content, except for the addition of 25% at 0 h. The Hunter "L" value peaked at hour 1 and slowly declined thereafter. Elevations in brix, reducing sugar, total sugar and sucrose were observed with higher puffed rice powder content and longer duration of saccharification (p<0.05). The sucrose content ranged from 0.79-0.86% (w/w) at hour 6, which was markedly lower than that of commercial sikhye. With time, levels of amino acid and protein increased (p<0.05). Sensory evaluation revealed moderate differences between 0% and both 75 and 100% (p<0.001), with 75 and 100% preferred over 0% (p<0.05).
Keywords
sikhye; puffed rice powder; color; sugar; sensory evaluation;
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Times Cited By KSCI : 9  (Citation Analysis)
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