The objective of this study was to assess the characteristics of Sikhye added with 2 and 6%
of fresh and steamed garlic powder, respectively, at 60℃ for 6 hrs. Each samples were
collected and analysed at 1, 3, and 6 hours after saccharification. The pH of Sikhe were
increased by saccharification time longer and it was the highest in steamed garlic powder 2%
added group. Also, the brix was increased with the saccharification time longer and significantly
higher in garlic powder addition groups than control group. After 1 hr saccharification, total
sugar content of control group was 4.03±0.18 g/100 g, garlic addition groups were
8.91±1.39~11.25±0.97 g/100 g and significantly higher, but after 6 hrs saccharification Samples
had not significantly difference amoung experimental groups. Reducing sugar content of steamed
garlic powder 6% added group(2.97±0.02 mg/mL) was the highest. Turbidity and discoloration

degree were increased during saccharification. The sensory characteristics of Sikhye with 2%
garlic powder added group was higher than other groups. According to our results, the addition
of steamed garlic powder below 6% and fresh garlic powder below 2% has no impact on the
sensory characteristics of Sikhye.

Key words - Sikhe, Garlic powder, Saccharification time, Sensory characteristics.