Quality Characteristics of Sikhye Made with Special Rice and High-Yielding Rice
2022
Jung, Y.J. | Shin, T.W. | Jo, Y.J. | Kwak, J.E. | Lee, J.S. | Jeong, H.S.
This study manufactured high-quality Sikhye from special rice and high-yielding rice, and undertook to confirm the difference in quality characteristics of Sikhye prepared by rice type. The highest soluble solids content was obtained in Hyangmi-byeo 1ho (10.08°Brix). The total sugar content was the highest in Hyangmi-byeo 1ho (102.67 mg/mL) and the lowest in Jeokjinjuchal (35.54 mg/mL). The highest L-value was determined in Hyangmi-byeo 1ho (52.11), whereas the highest a-value was obtained in Heukgwang (14.00), and b-value was obtained in Heukjinju (12.27). The free sugar content was the highest in Taebaek (91.87 mg/mL) and lowest in Jeokjinju (33.52 mg/mL). Heukjinju (8.90 mg/mL) had the lowest reducing sugar content at the beginning of saccharification, whereas the highest content at the end of saccharification was determined for Hyangmi-byeo 1ho (83.81 mg/mL). Sensory evaluation revealed the highest overall preference for Taebaek and the lowest for Heukjinju. Taken together, our results indicate that Taebaek and Hyangmi-byeo 1ho can be used for producing and manufacturing high-quality Sikhye.
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