식혜의 特性에 미치는 찹쌀의 品種間 差異

Abstract

The study was conducted to examine varietal variation of swet rice- drink, Sikhe, made from seven glutimous ricecultivars. The alkali digestion value and protein content were significantly diferent among cooked rice materials, but the waterabsorption rate, springines and cohesivenes were similar along cultivars. The hardnes, gummines and chewines of Aranghyangchal-byeo and Baegunchalbyeo were higher than those of the other cooked rice varieties. Maltose and glucose were the major compo-nents of fre sugar contained in Sikhe, whose content varied among cultivars. Total fre suger contents of Baegunchalbyeo andSangjuchalbyeo were the highest being 13.2 and 12.5% respectively. Cooked glutimous rice weight of Sikhe using Sangjuchalbyeoand Sinseonchalbyeo were the highest being 21.7 and 20.6 g resperctively, but that of Hangangchalbyeo was the lowest. Color,aroma, appearance, taste and the overal quality scores were significantly diferent among varieties. There was significant negative-corelation among the color, taste, overall and gumines, but significant positive-corelation among the color, taste, overall andcooked glutimous rice weight or the total free suger content of Sikhe.