Sikhye is a traditional rice beverage, produced from steamed rice, barley or wheat malt and water. Nine varieties of barley and seven varieties of wheat cultivars were investigated and compared quality characteristics, diastatic power, and activities of α- and β-Amylase. For barley malt, the crude lipid and protein content of malt 1.74~2.42% and 10.71~14.36%, respectively. Also, the crude lipid and protein content for wheat malt 1.57~1.71% and 10.07~13.59%, respectively. The ‘Dahyang’ barley showed the highest diastatic power with 117.61 °L, while for wheat, ‘Baegjoong’ produced the highest diastatic power with 85.25 °L. The enzymatic activities, α- and β-Amylase for barley cultivar was 110.17~214.70 μnit/g and 869.73~1,638.43 μnit/g, respectively. Likewise, α- and β-Amylase for wheat cultivar was 73.19~132.23 μnit/g and 726.70~ 889.30 μnit/g, respectively. The highest sugar content of Sikhye from barley was 11.10 °Bx (‘Hyeda’), while from wheat, was 10.20 °Bx (‘Baegjoong’). Among the four free sugar components analyzed from Sikhye, maltose was the highest in all cultivars. The highest maltose content was produced in ‘Dahyang’ Sikhye at 6.91%. There was significant positivecorrelation among the diastatic power and enzymatic activities of malt and free sugar components in Sikhye.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 엿기름 및 식혜의 제조
    3. 발아율 및 일반성분 분석
    4. 당화력 분석
    5. 효소활성 측정
    6. 식혜의 당도, pH 및 유리당 분석
    7. 통계분석
결과 및 고찰
    1. 원료의 발아율 조사
    2. 엿기름의 성분 분석
    3. 효소활성
    4. 품종별 식혜의 당도 및 pH
    5. 품종별 식혜의 유리당 조성
    6. 엿기름과 식혜 특성 요인과의 상관관계 분석
요약 및 결론
References

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