Quality characteristics of Sikhye prepared by different ratio of Seomaeyaksuk (Artemisia argyi H) extract

Abstract

This study was conducted to increase the functionality of Korean traditional beverage, Sikhye. The Sikhye were prepared by supplementation up to 20% of Seomaeyaksuk extract (SE) and saccharification for five hours (h). During the saccharification, turbidity of SE-added Sikhye (SES) was the highest at two hours of saccharification and then lowered gradually. L vlaue of SES did not show significant difference feduring saccharification, and both a and b value of Sikhye were increased as saccharification time passed and SE addition ratio was increased. The pH before saccharification was not significantly different by SE addition ratio but it was increased to 5.68-5.73 at 5 h saccharification. Soluble solid, total sugar and reducing sugar contents were enhanced as saccharification time and SE addition ratio were increased. The total phenolic compounds contents and DPPH radical scavenging activity showed a similar trend by saccharification time and SE addition. In sensory test, the evaluations of 5% SES and control were not significant different, but 20% SES group showed significant lower evaluation than other groups because strong color and mugwort flavor. From all of these results, physicochemical characteristics and antioxidant activity of SES was improved by SE addition but sensory characteristics was lower. Acceptable addition ratio of SE in Sikhye is determined to be within 15%. ? 2017 The Korean Society of Food Preservation.