• Title, Summary, Keyword: Sugar-honey

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Detection of Sugar Cane (Saccharum officinarum)-specific Gene from Sugar and Sugar-honey (사탕수수 설탕 및 사양꿀에서 사탕수수(Saccharum officinarum) 고유 유전자의 검출)

  • Kim, Byounghee;Kim, Somin;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.221-226
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    • 2018
  • Sugar cane-specific gene could be successfully amplified with DNAs isolated from sugar or sugar-honey using Saccharum officinarum-specific Ultra-Rapid or conventional PCR. Specificity of PCR products from sugar or sugar-honey was verified by nested PCR and DNA sequencing. This PCR could be applied to a quantitative analysis for honey-evaluation. In our knowledge, it is first report that sugar cane-specific sequence could be detected from sugar-honey or sugar itself, and that sugar-honey could be evaluated by genetic examination.

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.

A Study on the Effects of Processing Method on the Quality of Soybean Da-sik (콩가루 제조방법과 당의 종류와 양이 콩다식의 품질에 미치는 영향)

  • 정순애;조신호;이효지
    • Korean journal of food and cookery science
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    • v.13 no.3
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    • pp.356-363
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    • 1997
  • Soybean Da-sik was prepared with various soybean powder processing methods (roasting, steaming, and steaming followed by roasting) and sugar types (honey, oligo-sugar), and their sensory and physical characteristics were evaluated to determine the optimum preparation method. The results were as follows: 1. For Sample 1 (roasting soybeans for 30 min at 150$^{\circ}C$ and grinding), the best appearance of Da-sik was obtained when the content of honey was adjusted to 35 g, and the color with 30 g of oligo-sugar by sensory evaluation. The optimum texture was obtained with 40 g of honey, and the optimum chewiness with 30 g of honey Overall, the optimum quality was obtained with 35 g of honey, and oligo-sugar seemed to have less influence on the quality. In case of Sample 2 (four rounds of steaming and drying for 35 min), 40 g of oligo-sugar was found to exhibit the best quality, and honey was less effective. For Sample 3 (three rounds of drying followed by 15 min roasting at 150$^{\circ}C$), the best appearance and color were obtained with 35 g and 40 g of honey, respectively. The texture was most favorable with 40 g of honey, while the chewiness was best with 30 g of honey, suggesting 35 g of honey was the optimum level for Sample 3 soybean powder than oligo-sugar. 2. The springiness, gumminess, hardness and chewiness measured by a texture analyser were highest with Sample 1 containing 30 g of honey, and the cohesiveness with 40 g of honey. 3. For color, the best brightness and yellowness were obtained with Sample 1 with 30 g of honey. The redness was highest with Sample 3 with 40 g of honey. Overall, the desirable recipe for soybean Da-sik was 35 g of honey for Sample 1 and Sample 3, and 40 g of oligo-sugar for Sample 2.

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Dynamic Rheological Properties of Honey with Invert Sugar by Small-Amplitude Oscillatory Measurements

  • Choi, Hye-Mi;Kang, Kyoung-Mo;Yoo, Byoung-Seung
    • Food Science and Biotechnology
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    • v.16 no.4
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    • pp.610-614
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    • 2007
  • Dynamic rheological properties of honeys with invert sugar at different mixing ratios of honey and invert sugar (10/0, 812, and 6/4 ratios) were evaluated at various low temperatures (-15, -10, -5, and $0^{\circ}C$) using a controlled stress rheometer for small-deformation oscillatory measurements. Honey-invert sugar mixtures displayed a liquid-like behavior, with loss modulus (G") predominating over storage modulus (G') (G">>G'), showing the high dependence on frequency (${\omega}$). The magnitudes of G' and G" increased with a decrease in temperature while their predominant increases were noticed at -10 and $-15^{\circ}C$. The greater tan ${\delta}$ values were found at higher temperature and ratio of honey to invert sugar, indicating that the honey samples at subzero temperatures become more viscous with increased ratio of honey to invert sugar and temperature. The time-temperature superposition (TTS) principle was used to bring G" values at various temperatures together into a single master curve. The TTS principle was suitable for the honey samples in the liquid-like state. The progress of viscous property (G") was also described well by the Arrhenius equation with high determination coefficients ($R^2=0.99$). Dynamic rheological properties of honey samples seem to be greatly influenced by the addition of invert sugar.

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.

Changes in the Quality Characteristics of Kongsulgidduk According to the Amount of Sugar Added and the Type of Sweeteners Used (당의 종류와 첨가량에 따른 콩설기의 품질 특성 변화)

  • Kweon, Seok-Yim;Kim, Jeong-Mee
    • Journal of the Korean Society of Food Culture
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    • v.27 no.6
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    • pp.695-701
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    • 2012
  • This study was conducted to improve the quality of Kongsulgidduk prepared with soyflour and sweeteners. The quality was affected by the type of sweeteners used (sugar, syrup, honey), as well as the amount used (5-20%). Rheological properties showed that when more sugar was added to Kongsulgidduk, the hardness, gumminess and brittleness were lower. In addition, more than 10% sugar led to a significant decrease in hardness, gumminess and brittleness. The addition of honey increased the hardness, but decreased cohesiveness and brittleness of Kongsulgidduk. When color was evaluated, the L-value and a-value decreased, but the b- value increased as sugar was added. The addition of honey resulted in a decreased L-value. Sensory evaluation revealed that the addition of sugar resulted in better overall quality. The color score was highest when 5% sugar was added, while the flavor, moisture and chewiness scores were best when 10% sugar was added. Sweetness and consistency were good when 20% sugar was added. Honey improved the color, flavor and chewiness of Kongsulgidduk; however, sugar produced the best moisture, consistency and overall scores.

Characteristic components of sugar-fed honey compared to natural honey (설탕 사양꿀의 특이 성분 분석)

  • Kim, Se-Gun;Hong, In-Phyo;Woo, Soon-Ok;Jang, Hye-Ri;Han, Sang-Mi
    • Korean Journal of Food Science and Technology
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    • v.49 no.4
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    • pp.355-359
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    • 2017
  • We investigated and compared certain chemical properties of Korean natural honey and sugar-fed honey for assessing quality characteristics. The specification component was extracted using an organic solvent, and a single substance was isolated and identified as (E)-2-decenedioic acid. The content of (E)-2-decenedioic acid was $121{\pm}5.9mg/100g$ in sugar cane-fed honey and $127{\pm}4.5mg/100g$ in sugar beet-fed honey. Natural acacia, chestnut, and multi-floral honey contain $13{\pm}0.9$, $17{\pm}0.6$, and $13{\pm}1.3mg/100g$ of honey, respectively. Therefore, (E)-2-decenedioic acid was a major component of sugar-fed honey, however, it occurred in trace amounts in natural honey. We conclude that natural and sugar-fed honey can be distinguished by determining the (E)-2-decenedioic acid content.

Comparison of Proximate Components, Free Sugar, Vitamin C and Minerals of 16 Kinds of Honey produced in Korea with Manuka Honey (국내산 16종 벌꿀의 일반성분, 유리당, 비타민 C 및 무기질 분석 - 뉴질랜드 마누카꿀과의 비교 -)

  • Paik, Weon-Ki;Kwak, Ae-Kyung;Lee, Myeong-Lyeol;Choi, Yong-Soo;Kim, Hye-Kyung;Choi, Kyungsuk
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.5
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    • pp.867-879
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    • 2015
  • To confirm basic nutrient contents of Korean honey as a food material, we assessed New Zealand Manuka honey by measuring proximate components, vitamin C and minerals of 16 kinds of honey harvested in South Korea. The proximate composition of each honey sample was as follows: moisture content 18.45~29.84%, crude protein 0.10~0.95% (vs Manuka honey 0.23%), crude fat 0.02~0.60% (vs Manuka honey 0.34%), crude ash 0.01~.52% (vs Manuka honey 0.24%) and carbohydrate 67.90~80.94% (vs Manuka honey 79.39%), respectively. In the case of free sugars analyze by HPLC, fructose showed a content of 26.12~49.84% which was highest in acacia honey and lowest in sorbus honey. Content of glucose was 19.38~36.12% and lowest in chestnut honey, whereas sucrose, lactose, maltose were absent. Total sugar contents were 64.16% which was less than Manuka honey (70.23%) and vitamin C was not detected in all samples. Minerals were detected 15~25 kinds, including K, Ca, Mg, Zn, Fe, Cu, Mo and so on. Ca was high in order of linden > canola > codonopsis > hedysarum honey, and K was higher than in Manuka honey in order of chestnut > hedysarum > codonopsis > jujube honey. Especially, these results suggest that Korean honey have a better nutrient content profile than Manuka honey.

Study of Physical Characteristics on the Kind, Amount of Sugar and Number of Kneading by Processing Method of Soybean Dasik (콩다식 제조시 당의 종류와 당의 양, 반죽 횟수에 따른 물리적 특성 연구)

  • 박지현;우순임
    • Korean journal of food and cookery science
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    • v.13 no.1
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    • pp.1-6
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    • 1997
  • The purpose of this study was to establish the most favorable processing method for soybean Dasik. Factors were kind of sugar (honey, syrup, oligo sugar), amount of sugar (50 g, 60 g, 70 g) and number of kneading (20 times, 30 times, 40 times). Physical characteristics were measured by moisture content, color difference and texture. Moisture content was increased in order of honey, oligo sugar and syrup. Lightness of soybean Dasik was different with amount of sugar. The tendency of L value and b value were dominent by honey. Lightness, redness and yellowness had no difference with the kind of sugar and number of kneading. Hardness was not a significant factor. Springiness was significantly different by the kind and amount of sugar. Cohesiveness, gumminess and chewiness was influenced by the kind and amount of sugar, the interaction of kind and amount of sugar.

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Sensory and Physical Characteristics of Bam-dduk Prepared with Different Ratio of the Ingredients (재료배합비를 달리한 밤떡의 관능적 및 물리적 특성)

  • 김지영;차경희;이효지
    • Korean journal of food and cookery science
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    • v.13 no.4
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    • pp.427-433
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    • 1997
  • Various Bam-dduk were prepared by using two kinds of chestnut flour (dried chestnut, boiled chestnut), 2 types of sugar (sugar and honey), and 3 levels of sugar (10, 20, 30 g), and they were evaluated for sensory quality, texture, moisture, and color. The addition of 10∼15% of dried chestnut flour to glutinous rice flour increased the graininess, moistness, chewiness, and sweetness of Bam-dduk, and the addition of 30∼40% boiled chestnut flour increased the graininess, moistness, and sweetness, depending up on the types and levels of sugar. The use of 10% dried chestnut flour and 30 $m\ell$ of honey gave the highest value of springiness in Bam-dduk. Gumminess, hardness and chewiness were the highest with 15% dried chestnut flour and 20 g sugar. Cohesiveness was the strongest at 30% boiled chestnut flour and 10 $m\ell$ honey. Adhesiveness was most proper when 30 g sugar was added to 10% dried chestnut flour. The use of boiled chestnut flour gave higher moisture content in Bam-dduk (32.2∼41.3%) than the use of dried chestnut flour (29.6∼34.2%). The values of 'L' (67.43) and 'b' (18.07) were most intensive in Bam-ddfik prepared with 15% dried chestnut and 20 g sugar, and the replacement of 20 g sugar with 30 $m\ell$ of honey gave the highest 'a' value, 2.33.

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