• The Korean Journal of Food And Nutrition
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• v.9 no.1
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• pp.92-98
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• 1996

Pectic materials, which are widely spread in the plant cell wall as plant carbohydrates, plays a great role in food Industry that acts as a softening agent of fruits and vegetables, and gel forming agents. To study physiochemical properties and industrial applications of pectic enzymes that hydrolyzes pectin, classification, assay method and Industrial application are reviewed based on previous results.

• The Korean Journal of Food And Nutrition
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• v.37 no.1
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• pp.9-16
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• 2024

To produce super sweet corn sikhye, substituted for sweetener, the ratio of rice and super sweet corn was adjusted and processed with complex enzymes during saccharification, and their physicochemical and sensory properties were analyzed. The soluble solid content of the control and Corn-5 showed significantly high content at 13.50 °Brix, and the reducing sugar content of Corn-5 showed the highest content at 9.45%. The control showed the lowest free sugar content among all the experimental groups, excluding maltose content. In the enzyme-treated corn sikhye group, as the amount of super sweet corn increased, the content of sucrose decreased and the contents of glucose and fructose increased. The content of ascorbic acid and polyphenol compounds increased as the amount of super sweet corn increased. DPPH and ABTS radical scavenging abilities increased with increasing ratio of super sweet corn and enzyme treatment compared to the control. In the case of sensory evaluation, Corn-3, which substituted 30% of super sweet corn for rice and treated with enzymes, showed higher evaluations in taste, sweetness, and overall preference than those of the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1523-1528
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• 2008

This study was carried out to compare the physicochemical characteristics and sensory quality of Sikhye (a Korean traditional rice beverage) prepared with specialty rice varieties. The results showed that Ilpum had higher hulling recovery, milled/brown rice ratio, and milling recovery than Sulgaeng, Baegjinju, Baegjinju 1, and Dongjinchal. The alkali digestive value, protein content, and amylose contents of Sulgaeng were 6.3, 7.3% and 19.3%, respectively. The highest brix degree was $10.00^{\circ}Bx$ in Baegjinju Sikhye. The turbidity appeared at 0.4440, 0.4100, 0.3828, 0.3372, 0.1414 in Ilpum, Baegjinju, Baegjinju 1, Sulgaeng, and Dongjinchal Sikhye, respectively. There were no significant differences in pH and maltose contents among the groups. The highest L-value was 44.62 in Ilpum Sikhye. The a-value and b-value were $-1.66{\sim}-0.70$ and $-9.18{\sim}-5.19$, respectively. Finally, the sensory evaluation results indicated that there were no significant differences in appearance, aroma, and taste between the groups, and the Sulgaeng Sikhye showed higher overall quality than the Dongjinchal Sikhye as the control.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.553-558
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• 2012

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).

• Food Science and Preservation
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• v.22 no.5
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• pp.683-689
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• 2015

Response surface methodology (RSM) is a statistical procedure frequently used for optimization studies. The purpose of this study was to determine the optimal spray drying condition for manufacturing Sikhye powder using RSM. Independent variables included the additive contents of maltodextrin (MD), inlet temperature, and velocity of sample feed velocity. The dependent variables were water uptake (g), solubility (%) and particle size (${\mu}m$). Regression models describing the changes of water uptake (g), solubility (%) and particle size (${\mu}m$) with respect to the independent variables were statistically significant with coefficients of determination, $R^2$, greater than 0.9. The results indicated that the inlet temperature of the spray dryer was the most important independent variable that affected the water uptake (g), while the additive content of MD and the sample feed velocity had maximum effects on the solubility (%) and particle size (${\mu}m$) of the Sikhye powder, respectively. The optimum final product was expected to have the lowest possible water uptake (g) and particle size (${\mu}m$) but the highest possible solubility (%). In conclusion, the best spray drying conditions were as follows: additive MD content, 22%; inlet temperature, $140^{\circ}C$ ; and spray dryer sample feed velocity, 51 mL/min.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.46-56
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• 2013

This study investigates the quality characteristics of Sikhye, a Korean traditional drink, made with different amounts of Monascus anka rice, or red yeast rice, and the results are as follows. During the saccharification process of red yeast rice, there was not significant change in pH, and its sugar content increased. It revealed that the optimal hours of saccharification for making Sikhye were four or five hours, which showed the highest in $^{\circ}Brix$. PH decreased significantly with increasing amounts of red yeast rice, and there was no change in sugar content and reducing sugar. Chromaticity L values decreased with increasing amounts of red yeast rice, and a value, b value and the turbidity increased. DPPH free radical scavenging activity of the samples showed significant differences in the samples with high scores as the amounts of red yeast rice increased. As a result of measuring the total microorganism number of the sample stored at $4^{\circ}C$, storability was improved with increasing amounts of red yeast rice. Preference was high in the order of 40%, 50%, 30%, 20%, 0%, and 10%, and the optimal amount of red yeast rice was less than 40-50%. Adding red yeast rice showed high scores in the sensory test, showing red color in Sikhye. In addition, its antioxidative activity effect and microbial growth inhibitory activity were considered to improve storability and preference.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.82-86
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• 1997

A Korean traditional sweet rice drink "Sikye" was produced from the raw material of 20% of rice and 4% malt supplemented with 2l of tap water, by incubating the mixture at 6$0^{\circ}C$ for 7 hours. The product was found to contain 11.01% of maltose, 5.31% of isomaltooligosaccharides, 1.75% of maltotriose and 0.28% of glucose. Maltose, maltotriose and isomaltooligosaccharides in Sikye were seperated by ethanol (3 volume) precipitation repeated three times, followed by gel chromatography of Toyopearl HW-40S. 1H-NMR analysis revealed that the products of G2 and G3 size had only $\alpha$-1, 4-glucosidic linkage. but isomaltooligosaccharides showed both signal of $\alpha$-1, 4 and $\alpha$-1, 6-glucosidic linkage with its estimation ratio of 5:1. Isomaltooligosaccharides were hydrolyzed to produce maltooligosaccharide series from maltose to maltohexaose by pullulanase. These results, suggest that isomaltooligosaccharides were constructed by maltohexaose main chain with maltose or maltotriose and maltotetraose side chain.ide chain.

• Journal of the Korean Dietetic Association
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• v.19 no.4
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• pp.356-372
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• 2013

This study was carried out to investigate the perception, preference and usage of Korean festival foods of women according to age in Busan. The survey was conducted from October 15, 2012 to November 30, 2012 using questionnaires and the data were analyzed with the SPSS program. In general, younger women (20~30 years old) had a lower interest in Korean festival foods than slightly older women (40~50 years old). Most of women over 40 years of age prepared Korean festival foods at home, but many who were in their 20's (45.9%) and 30's (41.1%) obtained their foods from family and relatives. Overall, 62.5% of the subjects wanted to inherit Korean festival food from family and relatives. The dissemination of information and recipes of Korean festival foods were needed for succeeding to Korean festival foods. The taste score was significantly lower for women in their 20's compared to those over 40. Women under 40 reported a lower ease of cooking compared to women over 50. Tangguk (4.93) on Seollal showed the highest perception degree in the order of Namul (4.91), Tteokguk (4.90), and Sikhye (4.90). Jeon, Yaksik, Sikhye, and Gangjeong were the most highly preferred in every group. The preference degree of Pajeon was significantly higher in women under 40 than in those over 60. Tteokguk and Tangguk were more highly preferred in women in their 30's and 40's compared to the other groups. There was a significant positive correlation between preference for festival food and education level, degree of knowledge, degree of interest, will for inheritance, and will for learning (P<0.01). In conclusion, festival foods rich in local tradition should be developed, publicized and used to educate others. The simplification of cooking methods and the development of processed foods are needed to pass on the traditional food culture of Busan.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.543-555
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• 2008

This study investigated elementary school students' perception, preferences, and intake of Korean traditional foods, focusing specifically on kimchi, tteok (rice cake), and eumcheong (beverage) varieties; and compared them by gender, living with grandparents, mother's occupation, and meal preparation by the grandmother. The subjects were 287 6th grade elementary school students in Busan. The results were as follows: 80% of children were interested in Korean traditional foods. 40% believed that their intake of Korean traditional foods was decreasing because these foods were not palatable to them. The majority of them, however, said they would continue to eat Korean traditional foods as they had done (54.7%) or eat more than before (36.6%) in the future. The children thought that Korean traditional foods were rich in nutrition and good for their health. The children had the highest preference for Baechu-kimchi among varieties of kimchi, and they had high preferences for Songpyeon, Galaitteok, and Injulmi. They had high preferences for Sikhye, citron tea, and adlai tea. Over 80% reported consuming Baechu-kimchi and Kkakdugi three to four times per week. They had eaten Injulmi the most frequently among the tteoks, while over 80% had eaten the other types of tteok only once or twice per month. Adlai tea, citron tea, and Sikhye were drunk more than once per week. In general, we noted no significant differences in the children's perceptions, preferences, and intake of Korean traditional foods by gender, living with grandparents, mother's occupation, and meal preparation by grandmother, with the exception of several items. The students had a very positive perception of Korean traditional foods. They had higher preferences for and had more frequently consumed the more familiar Korean traditional foods. It is therefore suggested that if the children had opportunities to experience Korean traditional foods more frequently and variously at home or in restaurants, they would appreciate Korean traditional foods even more, and develop higher preferences for these foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1630-1637
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• 2016

The object of this study was to evaluate the quality characteristics and antioxidant activities of Sikhe added with 25%, 50%, and 100% Artemisia capillaris extract instead of water. The control group showed higher sweetness and lower pH than the other groups. Longer storage time was associated with increased turbidity. In the chromaticity determination, $L^*$ value decreased while $a^*$ and $b^*$ values increased as A. capillaris extracts increased. In terms of free sugars, sucrose and maltose were detected. Maltose was generated through glycosylated action with amylase. The total polyphenol and flavonoid contents and antioxidant activities proportionally increased with levels of A. capillaris extract. In the sensory evaluation, Sikhe made with 50% A. capillaris extract showed the highest preferences for color, taste, plumpness of rice granules, and overall acceptance. These results suggest that A. capillaris maybe a useful ingredient in Sikhe to improve quality and sensory properties.