• Title, Summary, Keyword: Sugar

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Effects of the Kind and Mixture Ratio of Sugars on the Physical and Sensory Characteristics of Sugar Snap Cookies (당 종류와 혼합비가 쿠키의 물리적,관능적 특성에 미치는 영향)

  • Lee, Gang-Chul;Kim, Gyu-Hyeon;Kang, Byung-Sun
    • The Korean Journal of Food And Nutrition
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    • v.24 no.2
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    • pp.239-245
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    • 2011
  • The purpose of this study was to investigate the quality of sugar-snap cookies containing various types and mixture ratios of sugar. The characteristics of sugar-snap cookies prepared with fructose, high-fructose corn syrup and invert sugar were examined through physical properties measurement and sensory evaluation. Results of the investigation suggest significant differences in the cookies made with various sugars. High-fructose corn syrup was better than others for making sugar-snap cookies. The quality of cookies baked with high-fructose corn syrup was improved compared to cookies baked with invert sugar or fructose. Varying the formula, with high-fructose corn syrup had little or no effect on the quality of the final product. Using different quantities of invert sugar and high-fructose corn syrup significantly affected the physical properties of the cookies. Sugar-snap cookies containing invert sugar had an extremely positive effect.

Quality Characteristics of Yukwa Added with Various Sugar Alcohols (당알코올 첨가 유과의 품질 특성)

  • Lee, Mi Hye;Oh, Myung Suk
    • Journal of the Korean Society of Food Culture
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    • v.29 no.5
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    • pp.428-436
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    • 2014
  • This study was conducted to investigate the use of sugar alcohols (sorbitol, erythritol, and xylitol) as alternative sweeteners for replacing sucrose in Yukwa (traditional Korean oil-puffed rice snack). The moisture contents of Bandegi (dried Yukwa dough) and Yukwa containing sugar alcohols were higher than that of control (containing only sucrose). The microstructures of control and Bandegi containing sugar alcohols showed uniformly and finely distributed air holes. Expansion ratio and oil absorption of Yukwa containing sorbitol and 30% erythritol were higher than those of control. Appearance and cross section of control and Yukwa containing sorbitol, 30% erythritol, and 30% xylitol showed a good shape. The lightness (L) of control was significantly lower than Yukwa containing sugar alcohols, whereas redness (a) and yellowness (b) were higher than those in Yukwa containing sugar alcohols. Hardness of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing sorbitol was the lowest. Peak number of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing 60% erythritol and 60% xylitol was the lowest among all samples. In the sensory evaluation, color of control was deepest, whereas that of Yukwa containing 60% xylitol was lightest. Volume and air hole uniformity of Yukwa containing 60% erythritol and 60% xylitol were inferior than those of other samples. Sweetness of Yukwa containing sugar alcohols was lower than that of control, whereas oily flavor was stronger. Hardness of Yukwa containing sugar alcohols was lower than that of control, and Yukwa containing xylitol showed the lowest hardness among the samples. Crispness of Yukwa containing sugar alcohols was lower than that of control. There were no significant differences in overall acceptability between control and Yukwa containing 30% sorbitol and 30% erythritol. Overall, sorbitol and erythritol were appropriate as a 30% replacement for sucrose when preparing Yukwa.

The Research of Sugar's Application and Consumption Culture in the Modern Times' Cooking Book (1910-1948) (근대(1910-1948) 조리서 속 설탕의 활용과 소비문화 고찰)

  • Kim, Mi-Hye
    • Journal of the Korean Society of Food Culture
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    • v.32 no.3
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    • pp.185-203
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    • 2017
  • This research analyzed consumer culture and usage of sugar in modern times based on 12 modern popular Korean cooking books with sugar recipes. Procedures were formed via textual analysis. The outcomes of the study can be summarized in brief statements. According to "Banchandeungsok", "Booinpilj", and "Chosunmoossangsinsikyorijebeob", sugar was utilized in 34 out of 663 or 5.1% of cooked foods during the 1910s to 1920s. According to books such as "Ganpyounchosunyorijebeob", "Ililhwalyongsinyoungyangyoribeob", "Chosun's cooking of the four seasons", "Halpaengyoungoo", "Chosunyorijebeob", and "Required reading for housewife", sugar was added to 165 out of 998 or 16.5% of cooked foods during the 1930s. According to the books like "Chosunyorihak", "Chosunyoribeob", and "Woorieumsik", sugar was an ingredient in 241 out of 756 or 31.9% of cooked foods during the 1940s. Sugar depicted within the 12 modern popular Korean cooking books primarily functioned as an alternative sweetener, starch, sweet enhancer, preservative, and seasoning. Similar to illustrated sugar from modern popular Korean cooking books, sugar has continually been favored by Korean cooks starting from the 1910s with 5.1% usage, the 1930s with 16.5% usage, and the 1940s with 31.9% usage. Despite its short history, sugar's culinary importance in Korea has been on the rise ever since the early 1900s. Although sugar is an exotic spice in Korea, it has gained social, cultural, and symbolic recognition as well as practicality within Korean food culture. Thus, it has become more internalized and familiarized as an inseparable sweetness that characterizes current Korean food.

Perception of Sugar Reduction and Added Sugar Use among Dietitians or Nutrition Teachers in Gyeonggi and Incheon (경기 및 인천지역 영양(교)사의 당류 저감화 인식과 첨가당 사용실태)

  • Kim, Hye Ji;Choi, Mi-Kyeong;Kim, Myung-Hee
    • Journal of the Korean Dietetic Association
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    • v.24 no.1
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    • pp.62-74
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    • 2018
  • The purpose of this study was to investigate dietitians or nutrition teachers' perception of sugar reduction and usage of sugars in school meal service. A survey was conducted for dietitians or nutrition teachers at elementary, middle, and high schools in Gyeonggi and Incheon. Survey data were analyzed according to the experience period and school types of dietitians or nutrition teachers. The numbers of subjects according to work experience period were 134 (44.2%) for <5 years, 68 (22.4%) for ${\geq}5$ and <10 years, and 101 (33.3%) for ${\geq}10years$. Among the subjects, 168 (55.4%) were nutrition teachers at kindergarten/elementary schools, and 135 (44.6%) were at middle/high/special schools. Perceptions of sugar reduction programs were higher in kindergarten/elementary schools than in middle/high/special schools. The perception of added sugar use increased with more work experience, and interest in sugar reduction was higher in kindergarten/elementary schools than in middle/high/special schools. Practice for added sugar reduction increased with more work experience, and the most common method for reducing sugar was use of natural sugars. The main reason for not reducing added sugars in school meals was due to preference. Nutritional education for students increased with more work experience and was higher in kindergarten/elementary schools than in middle/high/special schools. The major nutritional education methods were using school homepage (37.4%), sending family letters (37.4%), and using principle's discretion time (18.4%). Organic sugar and rice taffy were used more at kindergarten/elementary schools, and white sugar, brown sugar, and white syrup were used more at middle/high/special schools. The most common menu using added sugars was stir-fried dishes (stir-fried pork, chicken, and vegetables).

Study on Sugar Consumption of Adult Workers According to Smoking Status (성인 근로자의 흡연 여부에 따른 당류 섭취 현황 연구)

  • Yun, Jung-Yeon;Kim, Boram;Jeong, Hee Sun;Joo, Nami
    • Korean Journal of Community Nutrition
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    • v.22 no.3
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    • pp.228-237
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    • 2017
  • Objectives: The purpose of this study was to investigate the smoking status among adult workers, and current status of sugar intake. Methods: The survey included 500 men working in Gyeonggi-do from October to November in 2016. Questionnaire items covered their age, working status, smoking status, eating habits, eating behaviors, snack consumption status, habits and behaviors related to sugar intake. All data were analyzed by SPSS program (Ver. 23) and descriptive statistics was performed; a t-test, ${\chi}^2$ test, One-way ANOVA and Scheffe test were used for post-hoc test. Results: The study results showed that eating habits and behaviors of non-smokers were better than those of smokers. The frequency of daily snack consumption was the highest in smokers compared to and non-smokers. The smokers' favorite taste after smoking was 'Sweet'. The average score of sugar-related nutrition knowledge was higher in non-smokers compared to smokers. Non-smokers had better recognition of 'sugar reduction', and smokers were more likely to eat sweet foods, respectively. On the other hand, non-smokers could observe that they were trying to control themselves for health reasons. According to the results of the study, non-smokers showed better eating habits and dietary habits and consumed less sugar. Also, it was found that non-smokers tried to drink more water than beverages and refrain from eating sweets to reduce their sugar intake. Further, the most of the bread, coffee and beverages were also consumed at a lower frequency by non-smokers compared to smokers. Conclusions: This study results showed that smoking and sugar consumption were closely related. Therefore, adult workers should actively promote and learn so that they can maintain healthy and suitable dietary habits through reduction of sugar consumption.

Detection of Sugar Beet (Beta vulgaris) - Specific Gene from Honey Made by Sugar of Sugar Beet (사탕무(Beta vulgaris) 설탕으로 제조된 사양꿀에서 사탕무 고유 유전자의 검출)

  • Kim, Somin;Kim, Byounghee;Kim, Moonjung;Kim, Jungmin;Truong, A Tai;Yoon, Byoungsu
    • Journal of Apiculture
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    • v.33 no.3
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    • pp.213-219
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    • 2018
  • We could detect the specific gene of sugar beet (Beta vulgaris) from honey produced by sugar of sugar beet using the ultra-rapid real-time PCR (UR-qPCR). In our knowledge, it is the first report in the world that PCR detection of sugar beet-specific gene from adulterated honey. Through extracting the DNA (using CTAB method) from sugar and honey of sugar beet and using the UR-qPCR, sugar beet-specific DNA sequence could be amplified quantitatively until $10^0$ molecules of initial template. By using nested PCR and DNA sequencing, its specificity was confirmed. DNA sequence was matched 100% with mitochondria gene of sugar beet. This finding that trace DNA in adulterated honey could be genetically analysed, would be used as a decisive evidence for the authenticity test of honey.

Dietary Intakes and Food Sources of Total Sugars from Korean National Health and Nutrition Examination Survey 2001-2002 (한국인의 총당류 섭취실태와 급원식품에 대한 연구 -2001년과 2002년도 국민건강영양조사 자료를 이용하여-)

  • Chung, Chin-Eun
    • Journal of Nutrition and Health
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    • v.40 no.sup
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    • pp.9-21
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    • 2007
  • This study aimed to assess the total sugar intake for Korean and to identify major food sources contributing to those food components. Korean adults aged over 20 years old from the Korean National Health and Nutrition Examination Survey (KNHANES) 2001 and 2002 were selected. The data were analyzed to obtain nationally and seasonally representative information on the health and nutritional status of the Korean. Forty food groups were used in identifying food sources of total sugar and energy intake. Total sugar contents of foods in the KNHANES data sets were estimated by food code matching technique with Release 18 of the USDA National Nutrient Database for Standard Reference. Sample weighted means, standard errors, and population percentages were calculated using SAS and SUDAAN. The mean total sugar intake of the Korean was 60.3g in 2001, 40.9g in spring 2002, 45.7g in summer 2002, and 52.1g in fall 2002, which were 30-44% of intake of US people. Fresh fruit was identified as the most significant food source for total sugar intake in Korean population in all age groups and all seasons. The next major food sources following fresh fruits were candy/jelly/syrup/honey, coffee/coffee caream, vegetables, Kimchi, soft drinks, milk, fruit juice, cookie/cracker/cake, and vegetable juice/grain juice, which showed similar results through the seasons. While carbonated soft drink was the most significant food sources for total sugar or added sugar intakes for US people. The total sugar intakes were significantly higher in women, higher educational level, and residing in metropolitan area. As intake of total sugar increased, intakes of protein, fiber, calcium, phosphorus, iron, Vit A, B1, B2, C, niacin showed significantly increased, while high intakes of added sugars showed low intakes of some micronutrients in the US people. Percentages of people who consumed nutrients below EAR were less in higher total sugar intake group than in lower intake group. From these results, we can conclude that the food consumption habits including the total sugar intake of Korean people seems relatively good so far. More reliable database of total sugar and added sugar composition tables in public domain should be established in the future, and also more researches about total sugar and added sugar for Koreans should be continued.

On the Appearance of Boron Deficiency in Sugar Beet, Beta vulgaris L. by the Control of Soil Acidity (토양산도조정에 따른 사탕무우, Beta vulgaris L. 붕소결핍병의 출현에 관하여)

  • 황종서
    • Journal of Plant Biology
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    • v.22 no.1_2
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    • pp.21-27
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    • 1979
  • Sandy loam plots of pH 5.5, which was created by the reclamation of highlands in Yongin county, Kyeonggi province, was selected for the present experimental study. Sugar beet was cultured in these plots by treating them with calcium hydroxide and 3 replications to maintain pH 5.5, 6.4, 6.8, 7.2, and 7.6, respectively. The growth and yield of sugar beet were investigated and the results obtained showed a great deal of boron deficiency. The growth in its early stage was favorable in high pH plots, while no significant difference was observed in sugar content, root weight and sugar production at the time of harvest in each treated plot. The tendency of sugar accumulation appeared to be identical in terms of pattern in each treated plot; i.e. sugar was accumulated until early September but declined momentarily from the middle of September and then the sugar accumulation was resumed from the middle of October. The number of individuals in boron deficiency was larger in high pH plots and the condition of such boron deficiency was also severe. The result of analysis of boron contained in plant body revealed that the boron content of individuals caused boron deficiency by water culture and that occurred in the plots was small alike. The appearance of boron deficiency is characterized by the emergence of black stripes on the surface of the basal part of petiole, severe necrosis of young leaves in the area of growing point and severe wrinkles. Therefore it is felt necessary to pay particular attention to boron deficiency in the culture of sugar beet in our country.

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Feeding of Sugar Cane Silage to Dairy Cattle during the Dry Season

  • Suksombat, Wisitiporn;Junpanichcharoen, P.
    • Asian-Australasian Journal of Animal Sciences
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    • v.18 no.8
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    • pp.1125-1129
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    • 2005
  • A study was conducted to determine the effect of feeding sugar cane silage compared to chopped whole sugar cane or grass silage on performances of lactating dairy cows during the dry season. Twenty four Holstein Friesian crossbred (>87.5% Holstein Friesian) lactating dairy cows in mid lactation; averaging 15.4${\pm}$3.2 kg of milk, 120${\pm}$23 days in milk, 50.5${\pm}$6.5 months old and 432${\pm}$39 kg live weight, were stratified for milk yield, days in milk, age, stage of lactation and body weight, and then randomly allocated to three treatment groups (8 cows in each group). All cows were fed 7.5 kg/d commercial concentrate plus ad libitum roughage according to treatment groups, which were grass silage, sugar cane silage or chopped whole sugar cane respectively. All cows consumed similar DM and produced similar milk and milk composition yields. However, cows on grass silage lost more weight than the other cows. The present study indicated that, during the dry season, sugar cane silage can be fed to lactating dairy cows, while giving similar milk yield to grass silage or chopped whole sugar cane.

The awareness level and needs for education on reducing sugar consumption among mothers with preschool children

  • Lee, Younhee;Joo, Nami
    • Nutrition Research and Practice
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    • v.10 no.2
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    • pp.229-236
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    • 2016
  • BACKGROUND/OBJECTIVES: The purpose of this study was to find out the level of knowledge on sugar-related nutrition among mothers with preschool children. SUBJECTS/METHODS: The study conducted a survey on 350 mothers whose children attended daycare. The dietary lives of the children and the nutritional knowledge of the mothers on sugar were checked. In order to analyze results, SPSS 18.0 was used. ANOVA and t-test were also performed to analyze recognition and educational needs. RESULTS: When the degree of nutritional knowledge was measured and analyzed, the results showed about 11 average points out of 15. The higher a group's nutritional knowledge, the better the dietary habits and activities were and the activities were more ccommon. The group with a low level of nutritional knowledge consumed more foods with high sugar content, but this difference was not statistically significant. Also the children from the group of mothers that provided nutritional education to their children were more likely to engage in better dietary habits and activities. CONCLUSIONS: 66.5% respondents did not know about policies to reduce sugar consumption, but most indicated that education on reducing sugar consumption is needed. Therefore, a government-driven search for efficient methods to campaign and publicize sugar reduction is needed in order to continuously provide appropriate education.