• Food Science of Animal Resources
• /
• v.35 no.5
• /
• pp.622-629
• /
• 2015

The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semi-dried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.

• Journal of Korean Home Economics Education Association
• /
• v.33 no.3
• /
• pp.23-40
• /
• 2021

This study was conducted to examine the sugar intake and perception of sugar reduction based on the practice of Dietary Action Guides among the college students in Cheongju. A convenience sample of 343 healthy college students(male n=195, female n=148) was divided into two subgroups based on a median split(male M=12, female M=11) of the extent to which they practice the Dietary Action Guides: low practice(LP) group(male n=117, female n=82) and high practice(HP) group(male n=78, female n=66). There was no significant difference in age, weight, and body mass index between the groups; however, among the female students, the LP group had significantly higher frequencies of snacking and smoking, and higher sweet taste perception. For both male and female students, the LP group were more likely to eat sweet snacks such as carbonated beverage, flavored milk, and snacks sold outside, and had significantly higher total sugar intake from the sweet snacks than the HP group. The percentage of exceeding the WHO recommended daily sugar intake (50 g) was significantly higher for the LP group(36.59%) than for the HP group(13.64%) among female students. The perceived necessity of the sugar intake reduction was not significantly different between the LP and HP groups. The identification of nutrition labels when purchasing snack was significantly lower for the LP group than for the HP group regardless of gender. The necessity of nutrition labels education was higher than 80 percent for both the groups. Based on these results, encouraging the practice of Dietary Action Guides seems to be helpful in reducing the sugar intake among the college students.

• The Journal of the Korea Contents Association
• /
• v.21 no.6
• /
• pp.35-43
• /
• 2021

Citrus quality is generally determined by its sugar content and acidity. In particular, sugar content is a very important factor because it determines the taste of citrus. Currently, the most commonly used method of measuring citrus sugar content in farms is a portable juiced sugar meter and a non-destructive sugar meter. This method can be easily measured by individuals, but the accuracy of the sugar content is inferior to that of the citrus NongHyup official machine. In particular, there is an error difference of 0.5 Brix or more, which is still insufficient for use in the field. Therefore, in this paper, we propose an AI model that predicts the citrus sugar content of unmeasured days within the error range of 0.5 Brix or less based on the previously collected citrus sugar content and meteorological data (average temperature, humidity, rainfall, solar radiation, and average wind speed). In addition, it was confirmed that the prediction model proposed through performance evaluation had an mean absolute error of 0.1154 for Seongsan area and 0.1983 for the Hawon area in Jeju Island. Lastly, the proposed model supports an error difference of less than 0.5 Brix and is a technology that supports predictive measurement, so it is expected that its usability will be highly progressive.

• The Journal of the Convergence on Culture Technology
• /
• v.8 no.1
• /
• pp.201-207
• /
• 2022

In this paper, the relationship between RGB, HSV, La^*b^* colors and sugar content was analyzed using linear regression on apples harvested in the same region. First, as a result of examining the correlation coefficient with sugar content according to each color level, it was found that the (+) region having a positive coefficient and a (-) region having a negative coefficient were separated according to the color level. Also, the correlation coefficient between color and sugar content, represented by the average value, was 0.342 in the La^*b^* color space, which was higher than the coefficient in the RGB and hsv space. That is, this means that the sugar content is related to the color in the La^*b^* space. Also, in the complex color composed of regions with high sugar content, it was found to be R²=0.3627, indicating that it is related to sugar content. In all nine color spaces, it was found to be R²=0.3668. In this case, it was found that the coefficients of v and b^* had an effect on the sugar content. Due to this, it was possible to confirm the validity of the empirical prediction that the higher the b^* representing yellow, the higher the sugar content.

• Journal of Korean Home Economics Education Association
• /
• v.34 no.3
• /
• pp.117-132
• /
• 2022

The purpose of this study was to examine the relationship between metabolic syndrome and sugar intake. This study was conducted on adults aged over 19 who participated in the 2013-2016 Korea National Health and Nutrition Examination Survey. Subjects were classified according to the ratio of sugar intake to total energy. We used 24-hour recall survey data to investigate the daily sugar intake. The energy intake ratio from the sugar <20% group had higher % KDRI's of calcium, iron, potassium, vitamin A, riboflavin, and vitamin C than the energy intake ratio from the sugar ≥20% group. The risk of blood pressure level was higher in the ≥20% group than in the <20% group. The highest tertile of sugar intake showed an increased risk of elevated blood pressure level. This study found that increased sugar intake was associated with the risk of metabolic syndrome. It is expected that these results can be used as useful information to prepare basic data for establishing and managing sugar-reducing nutrition policies for the prevention of chronic diseases.

• Journal of Practical Agriculture & Fisheries Research
• /
• v.25 no.4
• /
• pp.60-66
• /
• 2024

This study was undertaken to evaluate the effect of feeding with fiber diets on growth performance in weaned piglets. A total of 240 pigs with an averge weight of 8.69±0.45 kg at 28±2 days of age were allocated into a randomized complete block design (RCBD) with a total of 6 treatments and 5 replications per treatment in the pig barn. The experimental treatments were as follows: 1) Negative control (NC: Basal diet), 2) Positive control (PC: Basal diet+antibiotic), 3) SBP2 (Basal diet+2% sugar beet pulp addition), 4) SBP8 (Basal diet+8%diet+8% sugar beet pulp addition), 5) OH2 (Basal diet+2% sugar beet pulp), and 6) OH8 (Basal diet+8% oat hull addition). The pigs were fed phase I diets for 2 weeks and phase II diets for 3 weeks, with the average daily gain (ADG) and average daily feed intake (ADFI) measured on days 14 and 35. During 2 week the growth performance of the PC treatment, with 0.1% antibiotic addition, showed a significant increase (P<0.05). In 0~5 weeks, the growth performance in the PC treatment was the highest. Treatments with dietary fiber additions exhibited lower daily gains compared to the PC treatment but were higher than the NC treatment. SBP8, with 8% sugar beet pulp addition, showed growth performance comparable to the PC treatment (P<0.05). Additionally, the 8% fiber addition level demonstrated significantly higher daily gains compared to the 2% addition level (P<0.05). The addition of fiber to pig diets resulted in lower growth performance compared to treatments with antibiotic additions. However, the pigs fed SBP8 showed growth performance equivalent to those in the PC treatment, suggesting the potential of sugar beet pulp as a substitute for antibiotics in pig feed. The growth attributed to sugar beet pulp addition in the feed is speculated to occur while the immature gut of the pigs is developing and due to the positive influence of sugar beet pulp's fiber source on the gut environment.

• Journal of the Korean Society of Industry Convergence
• /
• v.19 no.4
• /
• pp.237-244
• /
• 2016

This paper investigates the possibility to increase the economic value of the thinned young apple trough fermentation process. It is studies the optimal fermentation condition of thinned young apple by manipulating preparation treatment and sugar content. To do this following steps are done. Firstly, different preparation treatment for thinned young apple such as whole apple, cutting apple, and blending apple were done. The different sugar content such as $24^{\circ}Brix$, $15^{\circ}Brix$ and $4^{\circ}Brix$ was added. Secondly, the sugar contents and pH level were measured during fermentation process. Finally, statistical analysis was used to examine the relation between the preparation treatment, sugar content and pH level during the fermentation process. The experimental result shows that the different preparation treatment influences to the fermentation process. The blending apple treatment gave lower pH level compared to other kind treatments. The sugar content of thinned young apple was decrease during the fermentation process. The statistical analysis shows that the manipulation preparation treatment and sugar content affect the final pH level and whole fermentation process. Experimental result shows that the thinned young apple fermentation could be proposed as new alternative product in the market. The best fermentation process was obtained from blending thinned young apple treatment with $24^{\circ}Brix$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.4
• /
• pp.614-620
• /
• 2003

Mulberry, Morifolium leaves and fruits, Lycii fructus, and Panax ginseng have been known to maintain normal blood sugar levels in folk medicine. Here we investigated the effects of coated rice (Sodangmi$^{TM}$) with these herb extracts to diabetes mellitus patients. Alloxan-induced diabetic mice (80 mg/kg bw, i.v.) separated into 4 groups. 2 groups received the mixed extracts of these plants (Sodans Extract$^{TM}$) orally everyday for 4 weeks. Positive control received Alloxan except Sodans Extract$^{TM}$. Negative control received neither Alloxan nor Sodang Extract$^{TM}$. Blood sugar levels, volume of water consumed, body weights of each group were measured and compared. Blood sugar levels in the Alloxan and Sodang Extract$^{TM}$-received groups got close to normal levels on 4th week after starting the experiments. Volume of water consumed also showed similar pattern. Blood sugar levels in positive control remained high through the experimental periods. Body weights in positive control remained low, but those in the extracts-received groups recovered to normal levels. The clinical trials for both of healthy volunteers and diabetes mellitus patients also showed Sodangmi$^{TM}$ could control blood sugar level. The blood sugar level decreased since 3rd week after starting to receive Sodangmi$^{TM}$, and the difference between the blood sugar level before and after the meal was decreased significantly by receiving Sodangmi$^{TM}$. From these results, we suggest that the functional rice with herb extracts could be used as a new alimentotherapy for diabetes mellitus patients.llitus patients.

• Journal of Food Hygiene and Safety
• /
• v.8 no.1
• /
• pp.63-68
• /
• 1993

The healthy yogurt containing pumpkin was developed and evaluated an antioxidant effect of pumpkin in yogurt during storage. For the preparation of pumpkin yogurts, 15, 20 or 25 g of pumpkin level. and 5, 6 or 7 g of sugar level were added to 100 ml milk. There was a trend for more desirable color and texture of pumpkin yogurt at 20 g pumpkin level than 15 or 25 g pumpkin level. Pumpkin yogurt contained 7 g sugar level had a more desirable flavor, texture and overall accetability than those contained 5 or 6 g sugar level. To evaluate antioxidant effect of pumkin in yogurt during stroage, yogurts were prepared by milk alone, with pumpkin, with sugar, and with sugar and pumpkin. The sugar and pumpkin levels in yogurt were 7 g and 20 g per 100 ml milk. The malondialdehyde(MDA) content of yogurt prepared by milk alone were significandy affected by days of storage. During 13 days storage of yogurt, pumpkin and sugar exhibited antioxidant effect.

• Nutrition Research and Practice
• /
• v.10 no.5
• /
• pp.546-554
• /
• 2016

BACKGROUND/OBJECTIVES: The aim of this study was to investigate the perception of sugar reduction, nutrition education, and frequency of snacking in children according to the self-perceived dietary preferences for sweet taste by mothers in Busan. SUBJECTS/METHODS: A total of 277 mothers were surveyed, and their perceptions of sugar reduction and the frequency of snacking in children were assessed using a questionnaire. The subjects were classified into either a sweet (n = 91) or an unsweet (n = 186) group according to their self-perceived preferences for a sweet taste. RESULTS: In the sweet group, the results for sweet products were sweetened ice (86.8%), confectionery (74.7%), processed milk (73.6%), carbonated beverages (71.4%), and fermented milk (53.9%). In the unsweet group, the results were sweetened ice (88.7%), carbonated beverages (78.5%), processed milk (75.8%), confectionery (69.4%), and fermented milk (50.5%). The necessity of sugar intake reduction was high in both groups (sweet = 89.0%, unsweet = 82.8%). Beverage purchases after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.05). The reasons for the beverage purchases instead of water were "habitually" (50.5%) and "like sweet taste" (25.3%) in the sweet group (P < 0.01). Snacking in children was significantly higher in the sweet group based on the increased frequencies of carbonated drinks (P < 0.01), fast food (P < 0.001), candy and chocolate (P < 0.05), crackers (P < 0.01), ramen (P < 0.01), and fish paste/hotdogs (P < 0.01). The frequency of purchase education after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.01). CONCLUSIONS: These findings suggest that a perception of sugar reduction and practical nutrition education aimed at reducing the sugar intake are necessary to improve dietary habits.