Quality Characteristics and Antioxidant Activity of Sikhye according to Rice Type

摘要

Sikhye was prepared using three types of rice [milled rice, brown rice, and gamma-aminobutyric acid (GABA) brown rice], and the physicochemical quality, amino acid content, and antioxidant activity of Sikhye were compared with those of three commercially available Sikhye. The soluble solid content of Sikhye made with white rice was higher than that of Sikhye made with brown rice or GABA rice and was higher than that of commercial Sikhye. The glucose content was 3.96 — 4.40 times higher than that ofcommercial Sikhye. Sikhye made with brown rice or GABA rice showed higher GABA and essential amino acid contents than Sikhye made with white rice or commercial Sikhye. The total polyphenol and flavonoid contents of Sikhye prepared from brown rice or GABArice were higher than those of white rice or commercial Sikhye. The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity was higher in homemade Sikhye than in commercial Sikhye, and antioxidant activity wasin the order of white rice < brown rice < GABA rice. Based on these results, Sikhye made with brown rice or GABA rice had higher amino acid, total polyphenol and flavonoid contents, and superior antioxidant activity compared to Sikhye made with white rice and commercial Sikhye.