Physicochemical Characteristics of Sikhye (Korean Traditional Rice Beverage) Using Foxtail Millet, Proso Millet, and Sorghum

摘要

This study was carried out to compare the physicochemical characteristics and sensory qualities of Sikhye (Korean traditional rice beverage) prepared with foxtail millet, proso millet, and sorghum. The cultivated varieties were Setaria italica Beauv.cv. Samdamae (SDM) and Samdachal (SDC), Panicum miliaceum L. cv. Ibaekchal (IBC), Sorghum bicolor (L.) Moench cv. Nampungchal (NPC), Donganme (DAM), Oryza sativa cv. Ilpum (IP), and Baegokchal (BOC). The brix degrees of SDM, SDC, IBC, NPC, DAM, IP, andBOC Sikhye were 9.53, 8.63, 5.67, 7.57, 6.27, 12.50, and 12.27°Bx, respectively. There were no significant differences in pH (5.99 — 6.10) among the groups. The highest turbidity was 1.07 in DAM Sikhye. The L-value, a-value, and b-value were 30.85—41.11, -0.34 — 2.52, and 2.56-5.67, respectively. Total polyphenol contents of SDM, SDC, IBC, NPC, DAM, IP, and BOC Sikhye were 241.52, 213.69, 202.34, 258.25, 193.24, 160.81, and 170.31 mug GAE/mL, respectively. Total flavonoid contents of Sikhye were 19.21—54.30 mug CE/mL. The highest DPPH and ABTS radical scavenging activities were 16.85±0.39 and 64.75±2.92 mg TE/100 mL in DAM Sikhye, respectively. Finally, the sensory evaluation results indicate that there were significant differences in appearance, aroma, and taste between the groups, and SDM Sikhye was similar with IP and BOC.