The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Physicochemical Characteristics of Enzyme-treated Super Sweet Corn Sikhye

효소처리 초당옥수수 식혜의 이화학적 특성

  • Byung-Ho In (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Jae-Jun Lee (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Da-Bin Jang (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Won-Jong Lee (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Ah-Rum Yoon (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Sung-Kyu Kim (Classicfarms) ;
  • Kyung-Haeng Lee (Major in Food and Nutrition, Korea National University of Transportation)
  • 인병호 (한국교통대학교 식품영양학과 ) ;
  • 이재준 (한국교통대학교 식품영양학전공 ) ;
  • 장다빈 (한국교통대학교 식품영양학전공 ) ;
  • 이원종 (한국교통대학교 식품영양학전공 ) ;
  • 윤아름 (한국교통대학교 식품영양학전공 ) ;
  • 김성규 (클래식영농조합법인 ) ;
  • 이경행 (한국교통대학교 식품영양학전공)
  • Received : 2023.12.22
  • Accepted : 2024.01.15
  • Published : 2024.02.28
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Abstract

To produce super sweet corn sikhye, substituted for sweetener, the ratio of rice and super sweet corn was adjusted and processed with complex enzymes during saccharification, and their physicochemical and sensory properties were analyzed. The soluble solid content of the control and Corn-5 showed significantly high content at 13.50 °Brix, and the reducing sugar content of Corn-5 showed the highest content at 9.45%. The control showed the lowest free sugar content among all the experimental groups, excluding maltose content. In the enzyme-treated corn sikhye group, as the amount of super sweet corn increased, the content of sucrose decreased and the contents of glucose and fructose increased. The content of ascorbic acid and polyphenol compounds increased as the amount of super sweet corn increased. DPPH and ABTS radical scavenging abilities increased with increasing ratio of super sweet corn and enzyme treatment compared to the control. In the case of sensory evaluation, Corn-3, which substituted 30% of super sweet corn for rice and treated with enzymes, showed higher evaluations in taste, sweetness, and overall preference than those of the control.

Keywords

Acknowledgement

본 과제(결과물)는 2023년도 교육부의 재원으로 한국연구재단의 지원을 받아 수행된 지자체-대학 협력기반 지역혁신사업(2021RIS-001)과 2023년 한국교통대학교 산학협력단 지원을 받아 수행하였습니다.

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