Physicochemical characteristics of sikhye (Korean traditional rice beverage) with specialty rice varieties.

摘要

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 rice cv. 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 degree Brix was 10.00 degrees Brix in Baegjinju sikhye. Turbidity at optical density 600 nm were 0.4440, 0.4100, 0.3828, 0.3372 and 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 colour value was 44.62 in Ilpum sikhye; the a and b values were -1.66-0.70 and -9.18-5.19, respectively. Sensory evaluation results indicated that there were no significant differences in appearance, aroma or flavour between the groups. Sulgaeng sikhye showed higher overall quality than Dongjinchal sikhye as the control.