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http://dx.doi.org/10.3746/jkfn.2002.31.5.728

Physicochemical and Sensory Qualities of Commercial Sikhes  

김미리 (충남대학교 식품영양학과)
서지현 (충남대학교 식품영양학과)
오상희 (충남대학교 식품영양학과)
이기순 (충남대학교 식품영양학과)
허옥순 (대전지방식품의약품안전청)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.5, 2002 , pp. 728-732 More about this Journal
Abstract
To assess the quality of commercial sikhes, we compared physicochemical and sensory characteristics of commercial sikhe with home-made one. Six different brands and home-made sikhes were analysed for physicochemical (sugar content, acidity, color, viscosity, transparancy, texture of rice) and sensory characteristics (7-point scoring test,18 experienced panel members). Commercial sikhes (6 different companies) exhibited lower sugar content (11.6～12.5$^{\circ}$Brix) and viscosity (5.33～9.33 cP) than home-made one, whereas higher pH (5.93 ～6.87), transparency (9.1～46.5% at 558 m), Hunter L, a and b values. In the texture of rice, commercial sikhe showed higher hardness, springiness and chewiness than those of home-made one in. Sensory evaluation showed that malt and rice content, tex-ture and color of rice, and over-all preference for commercial sikhe was significantly lower than those for home-made one (p<0.05). Especially, the scores of over-all preference for 3 commercial sikhes (2.7～3.6) were much lower than that of home-made one (5.7).
Keywords
commercial sikhes; quality; physicochemical properties; sensory characteristics;
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