Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 3
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- Pages.672-677
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- 1999
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- 0367-6293(pISSN)
Saccharification and Sensory Characteristics of Sikhe Made of Pigmented Rice
유색미 식혜의 당화 및 관능적 특성
- Kim, Mee-Sook (Department of Food and Nutrition, Chungnam National University) ;
- Hahn, Tae-Ryong (Department of Genetic Engineering, Kyunghee University) ;
- Yoon, Hye-Hyun (Department of Food and Nutrition, Chungnam National University)
- Published : 1999.06.30
Abstract
The saccharification and sensory characteristics of Sikhe, Korean traditional beverage of saccharified rice, made of three cultivars of pigmented rice (Suwon 415, Iksan 427, Suwon 432) were examined. During saccharification, sweetness and reducing sugar of Sikhe made of pigmented rice were observed to be lower by
백미와 3종류의 유색미(수원 415호, 익산 427호, 수원 432호)를 이용한 식혜를 제조하여 유색미 식혜의 당화과정 중 이화학적 특성과 관능적 특성을 조사하였다. 당화과정동안 유색미 식혜는 백미 식혜보다 당도는