Abstract
The new version of sikhye (sweet rice drink) was prepared by adding sweet pumpkin (SP) in order to improve customers' preferences for sikhye by modifying the color, and flavor, as well as health functionality. The independent variables were sweet pumpkin amount(0, 2, 4, 6, and 8% malt powder extract) and storage periods(0, 3, 6, 9, and 12 days). Each sample was measured by using physicochemical and sensory evaluations, and results were statistically tested to examine significant differences among samples. pH increased with higher amounts of added pumpkin. As additional levels of sweet pumpkin increased, the Hunter's L value decreased, whereas the b value increased. In a consumer acceptance test, all characteristics except for sweetn ess were significantly different at p<0.05. The overall acceptability, including yellowness, malt aroma, and sweetness in the pumpkin added samp le was estimated to be better than the comparative sample was. There was no significant difference between SP4, SP6, and SP8, but SP2 showed a lower preference than other samples.
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