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Change in the Composition of Ginseng Sikhye during the Saccharification Process  

Hur, Sang-Sun (Department of Oriental Medicine and Food Biotechnology Joongbu University)
Publication Information
Food Science and Preservation / v.14, no.6, 2007 , pp. 650-654 More about this Journal
Abstract
Ginseng sikhye is a unique beverage containing medicinal ingredients and having the unique flavor of ginseng. In this study, changes in the sugar composition of ginseng sikhye were investigated during the saccharification process. The concentration of ginseng sikhye was varied and the sugar content analyzed during the process. The amount of ginseng powder was varied from 3% to 12% in a mixture of malt (20 g), steamed rice (400 g) and 0.2 mL ${\alpha}$-amylase (Teramyl). With increasing time and temperature during the saccharification process, the sugar content in the ginseng sikhy eincreased, reaching levels similar to commercial sikhye. However, based on analysis of free sugars, the maltose content in ginseng sikhye was over 4.3%, which was higher than for commercial sikhye. Therefore, ginseng sikhye shows excellent marketability quality.
Keywords
ginseng; sikhye; saccharification; sugar degree; free sugar;
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Times Cited By KSCI : 5  (Citation Analysis)
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