Abstract
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.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
