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.

서 론
재료 및 방법
    1. 실험재료
    2. 효소처리 초당옥수수 식혜 제조
    3. 효소처리 초당옥수수 식혜의 이화학적 분석
    4. 관능평가
    5. 통계처리
결과 및 고찰
    1. 가용성 고형분 및 환원당 함량
    2. 유리당 함량
    3. 항산화 성분 함량
    4. 항산화 활성
    5. 관능평가
요약 및 결론
감사의 글
References

• 인병호(한국교통대학교 식품영양학과 대학원생) | Byung-Ho In (Graduate School Student, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 이재준(한국교통대학교 식품영양학전공 학부생) | Jae-Jun Lee (Student, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 장다빈(한국교통대학교 식품영양학전공 학부생) | Da-Bin Jang (Student, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 이원종(한국교통대학교 식품영양학전공 학부생) | Won-Jong Lee (Student, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 윤아름(한국교통대학교 식품영양학전공 학부생) | Ah-Rum Yoon (Student, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 김성규(클래식영농조합법인 대표) | Sung-Kyu Kim (CEO, Classicfarms, Koesan 28002, Korea)
• 이경행(한국교통대학교 식품영양학전공 교수) | Kyung-Haeng Lee (Professor, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author