Quality Characteristics of Sikhye added with Mulberry (Morus alba L.) Fruit Concentrate

Yang, Ji‐Won; Jung, Sung Keun; Song, Kyung‐Mo; Kim, Young Ho; Lee, Nam Hyouck; Hong, Sang Pil; Lee, Kyung Hee; Kim, Young Eon

doi:10.17495/easdl.2016.2.26.1.44

EASDL

2016

DOI: 10.17495/easdl.2016.2.26.1.44

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Quality Characteristics of Sikhye added with Mulberry (Morus alba L.) Fruit Concentrate

Ji‐Won Yang¹,

Sung Keun Jung²,

Kyung‐Mo Song³

et al.

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Cited by 4 publications

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

Shin¹,

Woo²,

Jo³

et al. 2017

Korean Journal of Food Preservation

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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%.

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

Shin¹,

Woo²,

Jo³

et al. 2017

Korean Journal of Food Preservation

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Quality characteristics and antioxidant activities of ‘Sikhye’ containing different amounts of Jerusalem artichoke extract

Kim¹,

Hwang²

2021

Korean J. Food Preserv.

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This work investigated the quality characteristics and antioxidant activities of ‘Sikhye’ containing 0, 25, 50, and 100% Jerusalem artichoke extracts (JAE) instead of water. The highest moisture content of ‘Sikhye’ was 82.91-87.93% without JAE addition, which generally decreased the moisture content. There were no statistically significant differences in the crude protein and fat contents of ‘Sikhye’ as functions of the added JAE content. In proportion to the added JAE content, the sugar content, acidity and turbidity of ‘Sikhye’ increased, and the pH generally decreased. In chromaticity determination, the lightness decreased and redness and yellowness increased with increasing the level of JAE, and the total polyphenol and flavonoid contents increased. The antioxidant activities measured using DPPH and ABTS radical scavenging activities and reducing powder were significantly higher than that of the control, and proportionally increased as the amount of JAE increased. These results provide basic data for the development of ‘Sikhye’ supplemented with Jerusalem artichoke.

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Quality Characteristics of Muffins Produced Using Mulberry (Morus alba L.) Powder

Yoon,

Shin

2024

JKFN

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This study investigated the quality characteristics and antioxidant properties of muffins containing mulberry (Morus alba L.) powder. Muffins were prepared by adding mulberry powder at 0 (the control), 5, 10, 20, or 40% to the flour in the basic formulation. As the amount of mulberry powder added increased calcium and magnesium levels. Lightness (L * ) and redness (a * ) decreased on increasing the amount of mulberry powder added, and muffin darkness was greatest at 40% of mulberry powder loading. Redness was lowest for the control and increased significantly upon adding mulberry powder. Total phenols and total flavonoid contents of mulberry powder were 30.28∼208.31 GAE mg/g and 57.42∼393.17 mg CA/g, respectively and its ABTS and DPPH radical scavenging activities were 5.44∼63.32 and 3.31∼67.51 TEAC μmol/g, respectively. These results show that mulberry powder could be used as a functional food supplement.

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Quality Characteristics of Sikhye added with Mulberry (Morus alba L.) Fruit Concentrate

Cited by 4 publications

References 20 publications

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

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

Quality characteristics and antioxidant activities of ‘Sikhye’ containing different amounts of Jerusalem artichoke extract

Quality Characteristics of Muffins Produced Using Mulberry (Morus alba L.) Powder

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