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Manufacture of Sikhe(a Traditional Korean Baverage) Using Corn Silk Extracts  

Cho, Kye-Man (Department of Food Science, Jinju National University)
Joo, Ok-Soo (Department of Food Science, Jinju National University)
Publication Information
Food Science and Preservation / v.17, no.5, 2010 , pp. 644-651 More about this Journal
Abstract
We prepared sikhe (CSE/BR-SH) using corn silk extract and black rice. The pH decreased during saccharification, from pH $5.88{\pm}0.03$ to pH $5.67{\pm}0.02$ after 6 h. However, the brix and reducing sugar contents increased during saccharification of CSE/BR-SH, with the highest levels ($7.6{\pm}0.05$ brix and $4.012{\pm}0.05$ g/l, respectively) being attained at 6 h. Amylase activity increased to 116.12% of control values 1 h after saccharification of CSE/BR-SH, and decreased thereafter. CSE/BR-SH was light purple in color. Soluble phenolic concentration increased markedly from an initial 8.43 g/l to 23.09 g/l at the end of saccharification (6 h), as did DPPH radical-scavenging activity (from an initial 17.3% to 70.98%), Increases were noted in all of ABTS radical-scavenging activity (from 40.25% to 75.32%), reducing power (from 0.241 to 0.682), and ferric reducing antioxidant power (FRAP) (from 0.288 to 1.071).
Keywords
Sikhe; corn silk extracts; black rice; soluble phenolics; antioxidant activity;
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Times Cited By KSCI : 13  (Citation Analysis)
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