This study was performed to evaluate the quality characteristics of Sikhyes (SBE-5, SBE-10, SBE-30, and SBE-50) prepared using various concentrations (5%, 10%, 30%, and 50%) of Sasa borealis extracts (SBE). There were no significant changes of pH and total acid contents in Sikhyes prepared with various concentration of SBE. Sikhye SBE-30 and Sikhye SBE-50 showed significantly higher contents in sweetness, reducing sugar, total polyphenol and flavonoid than other Sikhyes. In color, the more SBE was added, each Sikhye appeared the decreasing of L value, the increasing of b value and turbidity. In DPPH radical scavenging activity, there were no difference between Sikhye control (SBE free) and Sikhye SBE-5. But DPPH radical scavenging activity of Sikhye SBE-10, SBE-30 and SBE-50 increased proportionally as the concentration of SBE in Sikhyes were increased. The evaluation for taste tended to get high score in Sikhye SBE-30 and Sikhye SBE-50. The color preference decreased by additon of SBE. Overall preference showed a trend of decreasing in Sikhye SBE-50. These results indicates that the SBE could be beneficiary for preparation of Sikhye due to anti-oxidative effect, and the proper amounts of SBE would be about 30%.

서 론
 재료 및 방법
  재료 및 조릿대 추출물 제조
  식혜의 제조
  일반특성 분석
  총 폴리페놀 함량 측정
  총 플라보노이드 함량 측정
  DPPH 라디칼 소거능 측정
  관능검사
  통계처리
 결과 및 고찰
  pH, 산도, 당도 및 환원당
  색도 및 탁도
  총 폴리페놀 및 총 플라보노이드 함량
  DPPH 라디칼 소거능
  관능적 특성
 요 약
 References

• 서지형(영남이공대학교 식음료조리계열) | Ji-Hyung Seo Corresponding Author