Quality Characteristics of Sikhye Added with Yacon (Polymnia sonchifolia) Juice

This study, we manufactured Sikhye using yacon, which has various functional ingredients and natural sweetness, and investigated the possibility of replacing sugar or honey added after saccharification and the optimal ratio of yacon Sikhye. The total phenol content increased as the amount added increased, and the DPPH radical scavenging ability also tended to increase. The pH was highest at 7.28 in the YJ40% added group, and the sugar content was measured to be high in the yacon added group. The Hunter's color value contents results Lvalue, a value, and b value measurements all increased as the amount of yacon added increased. Total sugar was high in all groups with yacon added, and turbidity was low in the group with yacon added. The results of the sensory evaluation showed that the YJ30% added group received high scores in all evaluations of taste, color, flavor, and overall acceptability, and the YJ40% added group received the highest sweetness, Turbidity showed low turbidity in all added groups. From these results, it was concluded that when making Sikhye by adding yacon, adding 30% is the most appropriate ratio. Therefore, we attempted to manufacture Sikhye using yacon, which has a natural sweetness, to examine its potential as an alternative sweetener to yacon, and to study the optimal ratio of yacon Sikhye.