• Title, Summary, Keyword: Sugar

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The Factors affecting for Sweet Foods Intake of Middle School Students in Incheon Area (일부 중학생의 단 식품류 섭취에 영향을 미치는 요인 분석)

  • Lee, Kwang-Su;Jang, Jae-Seon
    • The Korean Journal of Food And Nutrition
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    • v.28 no.4
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    • pp.658-665
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    • 2015
  • This study was conducted to provide desirable way on the eating of sugar foods, specifically the differences between dietary attitude, dietary behaviors and intake frequency. Data was collected from 279 middle students in the Incheon region through a self-administered questionnaire. According to the results of the reliability and factor analysis, the dietary attitude, dietary behaviors and intake frequency was 3.52, 2.89 and 2.51, with a Cronbach alpha coefficient of 0.867, 0.789, 0.940 and KMO of 0.899. Factor analysis extracted three components of the sugar preference, which we named dietary attitude (factor 1), dietary behaviors (factor 2), and intake frequency (factor 3). The dietary attitude and dietary behaviors showed a significant difference between sugar preference and non-preference (p < 0.05). Also, intake frequency of sugar food showed a significant differences in chocolate, chocolate products, and ice cream between sugar preference and non-preference (p < 0.05), whereas no significant differences were found in cake, bread kinds, juice, sweetness milk, yogurt between sugar preference and non-preference (p > 0.05). A significant positive result of intake frequency of sugar food (p < 0.05) was shown for the dietary attitude, BMI, weight, and monthly pocket money. Based on this study, the reduction of sugar intake is needed especially for middle students.

Short-term impact of sugar consumption on hunger and ad libitum food intake in young women

  • Penaforte, Fernanda R.O.;Japur, Camila C.;Pigatto, Leticia P.;Chiarello, Paula G.;Diez-Garcia, Rosa W.
    • Nutrition Research and Practice
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    • v.7 no.2
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    • pp.77-81
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    • 2013
  • The hypothesis of this study was that greater sugar consumption at breakfast promotes a stronger sensation of hunger and a later increase in energy consumption. The objective was to assess the relation between sugar consumption in a meal and the subsequent sensations of hunger and ad libitum food consumption. Sixteen women consumed a breakfast accompanied by 2 drinks sweetened ad libitum with sugar. After 3 h, a lunch was offered to evaluate ad libitum food consumption. During the period from breakfast to lunch, hunger sensations were evaluated at 30 min intervals. Women were divided according to the median amount of sugar used to sweeten the breakfast drinks (20 g). The group who consumed sugar above the median showed a greater hunger sensation in the preprandial period, and a greater ad libitum intake at lunch ($390{\pm}130g{\times}256{\pm}67g$, P = 0.002), compared to the group who had a lower sugar consumption. The amount of sugar consumed at breakfast was correlated positively with the sensation of preprandial hunger and food intake at lunch. We concluded that foods with a high glycemic index can modulate the appetite within a short period of time.

Development of Prediction Models for Nondestructive Measurement of Sugar Content in Sweet Persimmon (단감의 당도예측모델 개발에 관한 연구)

  • Son, J.R.;Lee, K.J.;Kang, S.;Kim, G.;Yang, G.M.;Mo, C.Y.;Seo, Y.
    • Journal of Biosystems Engineering
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    • v.34 no.3
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    • pp.197-203
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    • 2009
  • This study was performed to develop a nondestructive determination technology for sugar content in sweet persimmons, and the main research results included the following. In order to determine sugar content in sweet persimmons, a dual side reflex was adopted, and the study was to measure sugar content using a reflectance spectrum for 2 parts because it was difficult to determine representative sugar content due to a great deviation in sugar content according to the part of sweet persimmons. To predict sugar contents of sweet persimmon, PLSR and PCR models were compared with a few preprocess methods. As a result, PLSR had $R^2$=0.67, SEP=0.42 brix, LV=11, and PCR had $R^2$=0.65, SEP=0.41 brix, PC=16. SNV method was the best among preprocess methods for predicting sugar contents.

Effect of Addition of Mung Bean Starch and Sugar on the Textural and Sensory Properties of Dopyun (녹두전분과 설탕의 함량을 달리한 도편(桃片)의 품질특성과 기호도)

  • 박금순;박찬성;박어진
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.5
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    • pp.897-902
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    • 1998
  • This study was conducted to develop the standard recipe of Dopyun according to the various content of mung bean starch and sugar. The effects of mung bean starch(10%, 15%, 20%) and sugar(20%, 30%) were evaluated on textural and sensory properties of Dopyun through the mechanical properties using texture analizer and sensory evaluation. Color was tested by color and color difference meter. For sensory evaluation, higher content of sugar and lower content of mung been starch(sugar 30%, mungbean starch 10%) showed advantages in acceptance fo taste and overall quality. Mechanical properties of hardness, cohesiveness and chewiness of Dopyun were increased significantly in Dopyun with higher content of mung bean starch and sugar. The values of Hunter color system indicated that "L" and "b" values tended to decrease and "a" value increase, as the mung bean starch and sugar proportion increased. In the analysis of correlation between sensory evaluation and acceptance test, it was found that they were highly related. In view of the above results, it came to the conclusion that Dopyun with the addition of 30% sugar and 10% mung bean starch could give the best result among the groups studied.sult among the groups studied.

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Effects of Various Emulsifiers on the Quality of Waxy Rice Cake (종류별 유화제가 찹쌀떡의 품질에 미치는 영향)

  • 신언환;황성연;최원균
    • The Korean Journal of Food And Nutrition
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    • v.14 no.1
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    • pp.40-45
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    • 2001
  • This study was conducted to investigate the effects of various emulsifiers on the quality of the waxy rice cake. Falling numbers of the waxy rice flour with monoglyceride, lecithin and control were not significantly different, but with sugar esther 0.5% and 1% showed higher value as 88.4 and 81 than control Initial pasting temperature of the waxy rice flour was 66.78$\^{C}$ and others were 66.45 ∼ 67.05$\^{C}$ by adding 0.5%, 1% of emulsifiers such as monoglyceride, lecithin, sugar esther. Waxy rice flour with 1% sugar ester showed the highest peak viscosity as like as falling number. Waxy rice cake wish various emulsifiers showed tendency to be slowly firming rate as compared with control. In all case, waxy rice flour with sugar ester 1% was considered to be more effective to the decrease of firming rate. Waxy rice flour with lecithin showed worse visual color than others and sugar ester provided best visual and sensory quality. After 5 days cold storage, waxy rice flour with sugar ester 1%\`s Aw was 0.875 and control\`s 0.911. These results suggested that water holding capacity of sugar ester was the best during storage.

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Establishment of Total Sugar Reference Value for Koreans (한국인 총당류 섭취기준 설정)

  • Cho, Sung-Hee;Chung, Chin-Eun;Kim, Sun-Hee;Chung, Hye-Kyung
    • Journal of Nutrition and Health
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    • v.40 no.sup
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    • pp.3-8
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    • 2007
  • Sugars are a ubiquitous component of our food supply and are consumed as a naturally occurring component of many foods and as additions to foods during processing, preparation, or at the table. Most fruits and dairy products are high in sugars and thus naturally occurring sugars are consumed as part of a healthy diet. Some countries developed recommended daily intake figures(daily values : DVs or guideline daily amounts: GDA) for nutrients, and some countries, but not most have developed DV/GDA for total sugars. Dietary Reference Intakes for Koreans established by the Korean Nutrition Society in 2005, did not include the reference values for total sugar or added sugar. The committee on Dietary Reference Intakes for sugar was constituted in 2006 and discussed whether to special added sugars or total sugar. Although added sugars are not chemically or physiologically different from naturally occurring sugars, many foods and beverages that are major sources of added sugars have lower micronutrient densities compared with foods and beverages that are major sources of naturally occuring sugars. But it was so hard to calculate a dietary intake of added sugar for Korean people, because there was insufficient information about contents of added sugar during processing or preparation of Korean food. Currently Korean or US food labels contain information on total sugars per serving but do not distinguish between sugars naturally present in food and added sugars. Therefore the committee decided to set the reference value for total sugar for Koreans. According to the recommended diet pattern for Koreans suggested by the Korean Nutrition Society, estimated sugar intake from the sugar containing food based on 2,000 kilocalories is 67 g or 13% of total energy. Based on the data available on risk of obesity, hypertension, hyperlipidemia, insulin resistance, and metabolic syndrome from the analysis of Korean NHANES, it was insufficient evidence to set a UL for total sugar, but tended to increase serum LDL cholesterol and obesity at over 20-25% of energy from total sugar when consumed with high carbohydrates. Therefore the committee on Dietary Reference Intakes for sugar set the Acceptable Macronutrient Distribution Range for total sugar as 10-20% of total energy intake.

Quality characteristics of semi-dried persimmons soaked in different concentration of sugar solution (당액침지에 따른 반건시 가공품의 품질특성)

  • Kwon, Gi-Man;Kim, Jae-Won;Youn, Kwang-Sup
    • Korean Journal of Food Preservation
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    • v.22 no.3
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    • pp.314-321
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    • 2015
  • This study was conducted to investigate the quality and characteristics of semi-dried persimmons soaked in different concentrations of sugar solution and stored at $7^{\circ}C$ for 20 days. The L value and chroma value were significantly higher in S5 and S10 compared to the other concentrations of sugar solution. The ${\Delta}E$ and browning degree were increased according to the increase in concentration of sugar solution. Total sugar, reducing sugar, and sugar free contents were higher in the control (semi-dried persimmon) than those in S0, but they increased according to the increase in concentration of sugar solution. Polyphenol oxidase and peroxidase activities were decreased according to the increase in sugar solution concentration, which were highest in S0 among other semi-dried persimmons soaked in sugar solutions. Total ascorbic acid content was highest in S10 (12.29 mg/g), followed by S0 (2.54 mg/g), S5 (7.76 mg/g), S15 (6.05 mg/g), and S20 (5.05 mg/g). Total polyphenols, flavonoids and proanthocyanidins contents were the highest in S10 compared to other semi-dried persimmons soaked in sugar solutions. Furthermore, the same tendency was observed with DPPH radical scavenging ability. These results showed that 10% sugar solution could be applied to semi-dried persimmons in order to achieve high quality, nutritional value, and browning inhibition.

Induction of Ribosomal Ribonuclease during Catabolic Repression in Saccharomyces uvarum (Saccharomyces uvarum의 Catabolic Repression 시기에 유도되는 Ribosomal Ribonuclease에 대한 연구)

  • Yoon, Seong-Nyo;Lee, Ki-Sung;Choi, Yong-Keel
    • The Korean Journal of Mycology
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    • v.14 no.3
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    • pp.201-207
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    • 1986
  • In order to study subcellular locality and characteristics of ribonuclease in Saccharomyces uvarum, subcelllar fractions $45,000{\times}g$ pellet fraction, post ribosomal fraction and ribosome fraction were extracted during late log, stationary phase and sugar starvation conditions. Ribonuclease activity was significantly increased in ribosomal fraction under stationary and sugar starvation conditions. Ribosomal ribonuclease was extracted by EDTA plus streptomycin sulfate and ammonium sulfate precipitation. The amount of ribosome in stationary and sugar starvation condition was decreased three to six fold as compared to that in the early log phase. The end products of ribosomal ribonuclease were detected by thin layer chromatography. It is postulated that the increase of ribosomal ribonuclease activity under sugar starvation results from 5'-rRNase, while the increase of rRNase activity under stationary phase results from 3'-rRNase.

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Quality Characteristics of Sugar-snap Cookies by additions of Curcuma Longa L. Powder (강황분말을 첨가한 Sugar-snap cookies의 품질 특성)

  • Choi, Young-Sim;Lee, Myung-Ho;Jhee, Ok-Hwa
    • Culinary science and hospitality research
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    • v.17 no.2
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    • pp.198-208
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    • 2011
  • The purpose of this study is to investigate the quality characteristics of sugar-snap cookies prepared with Curcuma Longa L. powder(0, 3, 6, 9, 12, 15%) substituted for flour. The pH of the dough of sugar-snap cookies ranged from 6.58 to 7.32, and their moisture contents ranged from 9.09% to 10.77%. The width and spread factor of sugar-snap cookies decreased significantly with increase in Curcuma Longa L powder content(p<0.05); Lightness decreased significantly as the Curcuma Longa L. powder content increased while redness and yellowness increased significantly(p<0.05). Hardness increased with more powder added, and sensory evaluation indicated that the samples with 6% of the powder received higher scores in terms of taste, color, flavor, texture and overall tastes. As a result, sugar-snap cookies with 6% of Curcuma Longa L. powder were valued as best.

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Chemical Composition of Korean Natural Honeys and Sugar Fed Honeys (천연꿀과 사양꿀의 성분 분석)

  • Kim, Se Gun;Hong, In Phyo;Woo, Soon Ok;Jang, Hye Ri;Jang, Jae Seon;Han, Sang Mi
    • The Korean Journal of Food And Nutrition
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    • v.30 no.1
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    • pp.112-119
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    • 2017
  • In this study, we investigated and compared some chemical properties of Korean natural honeys and sugar-fed honeys for their quality characteristics. The natural honey samples were monofloral from chestnut and acacia flowers, and the sugar-fed honey samples were collected from honeybees feeding on sugar cane and sugar beet. The chemical properties of the honey samples, such as moisture, total protein, total lipids, ash, carbohydrate, minerals, vitamins, and free amino acids were determined. The moisture content was $18.5{\pm}0.9%$ in natural acacia honey, $17.2{\pm}0.9%$ in natural chestnut honey, $19.6{\pm}0.9%$ in sugar cane-fed honey, and $24.8{\pm}%$ in sugar beet-fed honey. The total protein and ash contents were the highest in natural chestnut honey. Maltose and sucrose were not detected in natural honeys but were detected at 2~7% in sugar-fed honeys. The vitamin, mineral, and free amino acids contents of natural honeys were higher than sugar-fed honeys. The natural chestnut honey is the highest in honeys. These results confirmed that the quality of natural honey was better than that of sugar-fed honey. Also, the vitamin, mineral, and free amino acids contents are potential characteristics for distinguishing between natural and sugar-fed honeys.