• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.3
• /
• pp.523-532
• /
• 2004

The spontaneous frequency of genetic damage and the possible relationship of this damage to dietary and nutritional variables were investigated in peripheral blood lymphocytes from 45 elderly people using sister chromatid exchange (SCE). The relationship of dietary and nutritional factors on SCE was assessed by different degrees of smoking status such as smokers (n=14), ex-smokers (n=16) and non-smokers (n=15). Significant relationship of the SCE frequency to nutrient intake of the combined subjects (n=45) was found. When cigarette smoking status was taken into account, there were negative linear relationships between SCE and fat, phosphorus or vitamin A intakes of the non-smokers as well as SCE and the dietary quality scores. There was a positive linear relationship between SCE and food frequency of meat and fish among the smokers. Use of artificial sweetners in ex-smokers of the elderly people produced a significant increase of SCE in comparison with the mean SCE for those not using sweetners. Other dietary parameters, including intake of coffee, green tea and ginseng tea, alcohol consumption, use of processed foods, and administration of vitamin pills did not show any correlation with SCE. These results suggested that dietary fat, phosphorus or vitamin A status are the major determinants of spontaneous DNA damage in lymphocytes of the elderly people.

• Korean Journal of Food Science and Technology
• /
• v.37 no.3
• /
• pp.425-430
• /
• 2005

Relative sweetness of sucralose, an intensive sweetener, to sucrose or fructose in binary model solution and beverage systems was examined. Sensory properties of sucralose solution, orange flavored beverage and sports drink containing sucralose were evaluated at the equi-sweetness to sucrose or fructose. Consumer acceptability tests were performed on orange flavored beverage. Relative sweetness of sucralose to sucrose was 350 and 500 in binary model solution and orange flavored beverage, respectively, while that of sucralose to fructose in sports drink was 550. All the sensory properties, except astringency, of sucralose solution examined were similar to those of sucrose solution. The sensory properties of orange flavored beverage, in which 50% sucrose was replaced with sucralose, were very close, and showed comparable or higher overall acceptability to that containing sucrose only. When fructose was replaced with sucralose in sports drink sour, salty and bitter tastes, metallic flavor, and astringency slightly increased.

• Journal of Nutrition and Health
• /
• v.48 no.1
• /
• pp.19-29
• /
• 2015

Purpose: To investigate the effects of the intake of xylooligosaccharide-sugar mixture (XOS) on defecation frequency and symptoms in 56 young women (mean age of 22.1 years old) with constipation. Methods: Two experiments were conducted. In experiment 1, a randomized double-blind study was performed to evaluate the effect of 6 weeks' intake of 10 g sucrose containing 7% xylooligosaccharide or 10 g sucrose on constipation. In experiment 2, 24 g coffee mixture containing 12.8 g plant cream and 11.2 g xylooligosaccharide-sugar mixture was consumed by the subjects. During the study, the clinical efficacy was assessed by using a daily diary. The subjects indicated the number of frequencies they defecated in a day and the clinical symptom scores. Results: In experiment 1, the mean frequency of defecations was 2.07 in the pretreatment week and increased significantly to 4.05, 4.42, 4.84, 4.84, and 4.05 in weeks 2 to 6 of XOS intake, in comparison with the 3-3.67 with sucrose intake (sucrose, SUC). In experiment 2, the mean frequency of defecations significantly increased from 2.47 in the pretreatment week to 4.11-5.67 in weeks 1-6 of XOS intake. The occurrence of very loose or loose stools in the XOS group was significantly increased in weeks 5 and 6, compared with the pretreatment week and SUC group. XOS intake significantly alleviated the abdominal displeasure and feeling of residual stool leftness in weeks 2, 3, 5, and 6, while SUC did so in weeks 4 and 6 (p < 0.05). The coffee mixture containing xylooligosaccharide-sugar mixture reduced the abdominal displeasure and feeling of residual stool leftness from week 3 until the end of the experiment (p < 0.05). Conclusion: Our results suggest that xylooligosaccharide-sugar mixture intake was effective, without adverse effects, for the alleviation of constipation in the young women in this study.

• Culinary science and hospitality research
• /
• v.23 no.2
• /
• pp.95-103
• /
• 2017

The present study was performed to develop healthier sweeteners for brown rice Dasik with chia seed powder. The quality features and sensory evaluation were tested for brown rice Dasik with chia seed powder added with five different sweeteners and the results are as follows. The Dasik (DS) with isomalto-oligosaccharide and starch syrup received the highest scores on moisture content tests. The results from hardness tests identified the DS with agave syrup as the hardest, and the results from the adhesiveness test verified that the DS with agave syrup as well as the DS with starch syrup produce the most adhesive DS. The results of the springiness test show that the DS with starch syrup has higher springiness than other sweetners. The highest score for the chewiness and cohesiveness tests was the DS with starch syrup, while the DS with isomalto-oligosaccharide received the highest score on the gumminess test. The results of the chromaticity measurement test found that the DS with starch syrup showed the highest score of 'L' and the lowest score with fructo-oligosaccharide. In addition, the highest score of 'a' was DS with isomalto-oligosaccharide and the lowest score of 'b' was the DS with starch syrup. The results of sugar content displayed that the DS with starch syrup was the highest and the DS with fructo-oligosaccharide was the lowest score. The results of sensory evaluation verified that color did not influence evaluators' preference investigation. The results of sweet flavor test found that the DS with honey and the DS with agave syrup had the most preferred by participants, but there was no statistically significant difference among all five different sweeteners from the sweet taste test. Furthermore, the DS with agave syrup received the highest score while the DS with agave syrup scored the lowest from the hardness preference test. General preference evaluation identified the highest score with the addition of fructo-oligosaccharide and the lowest score with the addition of isomalto-oligosaccharide. Thus, the findings of the present study provide the meaningful results to demonstrate the DS with fructo-oligosaccharide is the most suitable sweetener to manufacture brown rice DS added by chia seed powder, and this result will help marketers with creating meaningful strategies and with developing similar products using chia seed powder.

• Journal of Dairy Science and Biotechnology
• /
• v.35 no.2
• /
• pp.135-142
• /
• 2017

This study was conducted to evaluate the quality characteristics of yogurt containing 5.0%, 10.0%, and 20.0% rice-wine (RW), which was added during the preparation of yogurt. Changes in pH, total titratable acidity (TA), bacterial lactic acid, yeast population, viscosity, whey separable phenomenon, and cumulative gas production were monitored during the fermentation and storage of yogurt. The pH was decreased following all treatments, and TA and viscosity were gradually increased during fermentation. The pH of RW yogurt was lower than that of the control sample, and TA was higher than the control during fermentation. The viscosity of yogurt containing 5.0% and 10.0% RW yogurt was higher than that of the control sample at 0~6 h. Cumulative gas production and whey separable phenomenon increased as the amount of RW added increased during fermentation. Viscosity was higher in control yogurt than in RW yogurt during storage. The total acceptability, texture, odor, color, sweet taste, and yogurt taste were higher in the control than in all RW groups.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.4
• /
• pp.499-506
• /
• 2006

Response surface methodology was used to investigate the cookie manufacturing process with black rice flour. A three- variable, three-level central composite design was employed where the independent variables were the amount of black rice flour ($0{\sim}20%$), baking time ($10{\sim}14 min$), and sugar type (sucrose, aspartame and oligosaccarides). pHs of dough and cookie tended to increase with the addition of black rice flour. Moisture content of dough slightly increased with tile addition of black rice flour but nearly affected by baking time. Spread factor increased with the addition of black rice flour and it was more evident in the samples prepared with sucrose. L*-value decreased but a*-value increased significantly with the addition of black rice flour. Generally the amount of black rice flour in the sample did not affect the textural characteristics of cookie. As the amount of black rice and baking time increased, sensory flavor became stronger. Sensory sweetness as well as hardness increased but sensory color became darker with the addition of black rice flour. In addition, the response surface models developed in this study for most of physicochemical and sensory characteristics of black rice cookie were adequate.

• Korean journal of food and cookery science
• /
• v.28 no.5
• /
• pp.559-567
• /
• 2012

The purpose of this study was to investigate the perceptions of the foodservice industry workers in regard to the use of seasonings and sweeteners in the restaurants. Questionnaires were distributed to 902 foodservice workers of various restaurants. Participants were questioned on their perceptions of both natural and artificial seasonings & sweeteners. Furthermore, they were asked to respond to questions regarding the need of public education and information about the use of seasonings and sweeteners, along with the demographic information. The results showed that 65.7% of respondents used both the artificial seasoning and artificial sweeteners, while 9.9% of respondents used only natural seasonings and sweeteners. The restaurant employees answered that they have tried to reduce the use of artificial seasonings and sweeteners(3.69/5 point). Some of the respondents reported that they have tried to increase the used of natural seasonings and sweeteners(3.54/5 point). There were significant differences in the respondents' perceptions and attitudes on the seasonings and sweeteners by the restaurant type(p<0.05). The respondents perceived the need for education on the safety of artificial seasonings and sweeteners(3.71/5point) and the production process of natural seasonings(3.75/5 point). There was no significant difference in the respondents' perceptions on the need for education of the seasonings and sweeteners by the restaurant type. The findings suggest that education regarding the use of artificial seasoning and artificial sweeteners, as well as cooking methods that use natural seasonings, is needed to reduce the use of artificial seasonings and sweeteners in restaurants.

• Korean Journal of Food Science and Technology
• /
• v.43 no.4
• /
• pp.453-457
• /
• 2011

The effect of the amount of water added during fermentation on the quality of takju (rice beer) was investigated. Takju was made by adding water 2-fold (A), 4-fold (B), 5-fold (C), and 6-fold (D), respectively, of the rice weight (w/w). Although the amount of takju increased in proportion to the amount of water added before fermentation, the amounts of B, C, and D were 1.17-1.19 times larger than the amount in A, and the total acidities of B, C, and D were 1.34, 1.40 and 1.46 times higher than those in A after adjusting alcohol content to 6%(v/v). Moreover, the sensory preferences for B, C, and D were higher overall than those for A, which was suggested to be due to the amount of sweet, sour, and bitter tastes as well as body in A. Different types of takju could be made by changing the amount of water added before fermentation.

• Journal of Life Science
• /
• v.20 no.11
• /
• pp.1691-1696
• /
• 2010

Neohesperidin is a natural new nutrition sweetener, widely existing in plants of dry citrus peel, which can be derived from extraction. Since the sweetness is 1,300-1,500 times greater than that of sugar, neohesperidin are widely used in fruit juices, wines, beverages, bakeries and pharmaceutical formulations, and are particularly suitable for consumption by diabetic patients. However, the yield of extraction from citrus peel waste is very low. In this study optimal yield conditions were determinedusing response surface methodology (RSM) in order to increase the neohesperidin extraction yield. The critical factors for maximum extraction yield were selected extraction pressure ($x_1$), extraction time ($x_2$), and concentration of ethanol ($x_3$). As a result, the extraction yield was improved when the extracting pressure increased. The extraction yield also increased in a time-dependent manner. When adding ethanol as an assistance solvent to the supercritical carbon dioxide, extraction yield was increased as more ethanol concentration was added. Finally, the extraction yield of neohesperidin was improved to about 162.22% compared to ethanol extraction as a conventional method.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.29 no.1
• /
• pp.92-99
• /
• 2002

There have been efforts that inhibit development of dental caries by sugar substitution. But, it is controversial if xylitol has anticariogenic effect in the presence of sucrose. And there are few papers dealing with the combined action of xylitol and sucrose. For the purpose of resolving this controversy, the author investigated the effect of xylitol on enamel demineralization and on adhesiveness of S. mutans to hydroxyapatite in the presence of sucrose. Five experimental solutions were prepared as follows: (S: sucrose, X: xylitol) Group 1: BHI broth Group 2: BHI+1% S Group 3: BHI+0.75% S+0.25% X Group 4: BHI+0.5% S+0.5% X Group 5: BHI+0.25% S+0.75% X Group 6: BHI+1% X Each solution was inoculated with $100{\mu}l$ of S. mutans JC-2. And saliva coated hydroxyapatite beads were put into each experimental solution. And then each solution was incubated at $37^{\circ}C$ under anaerobic condition. After incubation, the adhesiveness of S. mutans on hydroxyapatite was evaluated. The Vickers hardness numbers were measured on extracted human primary teeth, and these teeth were dipped into the same experimental solution and incubated at $37^{\circ}C$ under anaerobic condition for 48hours. Surface microhardness were measured again after incubation. The obtained results were as follows; 1. In the presence of sucrose, xylitol can reduce the adhesiveness of S. mutans on hydroxyapatite surface from the ratio of 25% sucrose to 75% xylitol(P<0.05). 2. In the presence of sucrose, xylitol can reduced demineralization of primary teeth enamel surface from the ratio of 50% sucrose to 50% xylitol(P<0.01).