• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1530-1530
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• 2001

The objectives of this study were to develop models to predict quality parameters of Korean bee-honeys by visible and NIR spectroscopic technique. Two kinds of bee-honey fronl acacia and polyflower sources were tested in this study. The honeys were harvested in the spring of 2000 and stored in the storage facility at 20$^{\circ}C$ during experiments. Total of 394 samples of honey were analyzed. Reflectance spectra, moisture contents, ash, invert sugar, sucrose, F/G (fructose/glucose) ratio, HMF (hydroxymethyl furfural), and C12/C13 ratio of honeys were measured. The average values for the tested honeys were 19.9% of moisture contents, 0.12% of ash, 68.4% of invert sugar, 5.7% of sucrose, 1.27 of F/G(fructose/glucose) ratio, 14.4 mg/kg of HMF, and -19.1 of C12/C13 ratio. A spectrophotometer, equipped with a single-beam scanning monochromator (NIR Systems, Model 6500, USA) and a horizontal setup module, was used to collect reflectance data from honey. The reflectance spectra were measured in wavelength ranges of 400∼2,498 nm. with 2 nm of interval. Thirty-two repetitive scans were averaged, transformed to log(1/Reflectance), and then were stored in a microcomputer file, forming one spectrum per measurement. A sample cell and reflectance plate were made to hold honey samples constantly. Spectra of honey samples were divided into a calibration set and a validation set. The calibration set was used during model development, and the validation set was used to predict quality parameters from unknown spectra. The PLS(Partial Least Square) models were developed to predict the quality parameters of honeys. The first and the second derivatives of raw spectra were also used to develop the models with proper smoothing gap. The MSC (multiplicative scatter correction) and the SNV & Dtr.(standard normal variate and detranding) preprocessing were applied to all spectra to minimize sample-to-sample light scatter differences. The PLS models showed good relationships between predicted and measured quality parameters of honeys in the wavelength range of 1100∼2200 nm. However, the PLS analysis was not good enough to predict HMF of honeys.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.255-259
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• 2000

The effects of the concentrations of Gardenia blue pigments and sugar types(honey and oligosugar) on the sensory quality characteristics of starch Dasik were investigated to develop a new blue colored starch Dasik. The blueness(-b value) was increased with the increase of blue pigment, while lightness(L value) was decreased. TPA values showed that hardness, fracturability, gumminess and chewiness were increased with the increase of blue pigment significantly(p<0.05), especially in honey-Dasik. In sensory evaluation, honey-Dasik with 0.04%-blue pigment showed higher scores than any other samples, especially in color, sweetness and overall acceptability, but was not significantly different.

• International Journal of Industrial Entomology and Biomaterials
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• v.37 no.2
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• pp.109-116
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• 2018

We investigated the effects of honey bee (Apis mellifera L.) colony size on the pollination of greenhouse-cultivated watermelon grown under the forcing cultivation system. The highest pollination activity of bees was observed ($14.3{\pm}5.0$ honey bees/day) when the bee colony size was 10,000 followed by 7,500 and 5,000 honey bees. There was a positive correlation between the bee colony size and pollination activity (R = 0.262) but insignificant difference in fruit set with different honey bee colony sizes (88%-91%). Evaluation of physical properties revealed that the weight and shape of watermelon were also not significantly different among different colony sizes. However, larger the bee colony size, higher the number of seeds were fertilized and rate of seed fertilization (p > 0.05). Number of seeds and content of sugar were negatively correlated (R = -0.714). Fertilized seeds showed a significant increase in mealy flesh, which has a negative effect on fruit quality, compared with that of the unfertilized seeds. Overall, we found that a colony size of 5,000 honey bees was the most effective for the pollination of watermelon grown under forcing cultivation. A comparison of the effects of bee pollination with those of artificial pollination suggested that artificial pollination can be effectively replaced by bee pollination in the forcing cultivation of watermelon, because fruit set, weight, and shape by bee pollination were similar to those achieved by artificial pollination.

• Current Research on Agriculture and Life Sciences
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• v.32 no.2
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• pp.63-66
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• 2014

The effects of a newly developed flower thinning formulation (FTF) on the vitality of the honey bee Apis mellifera were examined by measuring the activities of various digestive enzymes in adult worker bees. First, direct spraying of the FTF solution did not cause any behavioral changes or lethal effects for the honey bees based on 24 h observation. Second, oral ingestion of a sugar solution containing the FTF did not produce any significant change in the activities of amylase, proteinases, lipase, or acetylcholine esterase (AChE) in the worker bees 6 h or 24 h after treatment. Meanwhile, a commercial formulation containing sulfur compounds showed slightly reduced activities for several digestive enzymes and AChE, although no behavioral disturbance. Thus, the results of the present study suggest that the FTF is not toxic for honey bees, in terms of contact and ingestion. Therefore, this newly developed FTF can be used for flower thinning without any detrimental effects on pollinating insects.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1082-1088
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• 1997

To compare the characteristics between native bee honey (NBH) and foreign bee honey (FBH), NBH harvested from eight different areas of Kangwon, Korea and FBH harvested from Chuncheon, Kangwon, Korea and from other nations were investigated by measuring the contents of moisture, sugar, 5-hydroxymethyl furfural (HMF), and pollen. Our results showed that contents of moisture in NBH and FBH were $16.4{\sim}23.0%$ and $15.8{\sim}21.0%$, respectively. Sugar contained in bee honey such as fructose, glucose, sucrose, maltose, and isomaltose were also analyzed. No difference were found between NBH and FBH in pH. The contents of HMF in NBH and FBH were $0.0{\sim}19.2\;mg/kg$ and $0.0{\sim}85.8\;mg/kg$, and was found that NBH is much lower than that in FBH. And production of HMF were accelerated by conditions of storage. Distributions of pollen in NBH were $0.4{\sim}88.3{\times}10^4/g$, which were significantly different from $0.0{\sim}0.4{\times}10^4/g$ obtained from FBH. According to those results, the methods used in this study are not suitable for identification of difference between NBH and FBH.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1168-1172
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• 2000

Fermentation characteristics for the production of honey wine with Saccharomyces sake, Saccharomyces bayanus and nuruk were investigated. Among the yeast strains and the mixture with nuruk tested, nuruk-Sacch. sake mixture and nuruk-Sacch. bayanus mixture showed higher alcohol production and better fermentability than the single strains. Total acid and pH did not change considerably during the whole period of fermentation. As the fermentation progressed, reducing sugar decreased rapidly until the 6 days of fermentation, while alcohol content increased rapidly during the same period. In fermentation of 6 days, honey wine consisted of about $7.5{\sim}8.1^{\circ}Brix$ of soluble solid, $22.7{\sim}31.8%$ of reducing sugar. Alcohol content were reached up to 12.5 and 13.1% for honey wine manufactured with nuruk-Sacch. sake mixture and nuruk-Sacch. bayanus mixture, respectively, relative to $5.2{\sim}7.2%$ of the single strains. Generally, honey wines prepared with the mixture of nuruk-yeast strains were fermented more efficiently than those with the single yeast.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.463-471
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• 2014

Yetgangjeong is a traditional Korean rice cookie which used rice syrup (Chocheong) to bind fried rice grains. Brown waxy rice and binders prepared using different sugar types and end heating temperatures were assessed to improve the textural properties and functionality and to promote global consumption. Binder was made by mixing different ratios of starch syrup, rice syrup, honey, sugar, and trehalose, and the binder mixture was heated up to a temperature of $100^{\circ}C$ or $105^{\circ}C$. Specific electrical conductivity of binder containing ST (starch syrup and trehalose) showed the lowest values (9.51 and 9.77), and binders containing the rice syrup showed increased values for specific electrical conductivity. The fructose content was higher in the binder mixture containing C (starch syrup and sugar) than in the binder mixture containing ST, but it did not affect the end temperature. Viscosity of the binder was 123.90-175.20 cP and the binder showed higher viscosity at the end heating temperature (EHT) of $100^{\circ}C$ compared at EHT of $105^{\circ}C$. The fracturability of brown rice yetgangjeong prepared using different sugar types was higher at EHT of $100^{\circ}C$ than at that of $105^{\circ}C$ and it was reduced with an increase in the rice syrup content. However, the hardness of yetgangjeong was lower at $100^{\circ}C$, unlike fracturability. With respect to sensory evaluation, its moistness and stickiness decreased, but the crunchiness increased with addition of trehalose instead of sucrose. The overall eating quality score of yetgangjeong was higher at EHT of $105^{\circ}C$ than at that of $100^{\circ}C$ in every experiment and the highest score was found for SHT (starch syrup, honey and trehalose) with 20% rice syrup at EHT of $105^{\circ}C$ (20%RSHT105 (starch syrup, honey, and trehalose containing 20% rice syrup)).

• Culinary science and hospitality research
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• v.16 no.2
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• pp.308-321
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• 2010

This study attempts to find optimum mixing proportion of rice dasik with yam powder by adding rice powder in different quantity and using honey and oligosaccharide as a sweetener. The results of the mechanical test and the sensory test on rice dasik are as follows. Moisture content of honey added one had less moisture than oligosaccharide added one did while having more sugar content than that. In color, honey added one showed the higher L-value and a-value than those of oligosaccharide added one, but it had the lower b-value. In hardness, chewiness, gumminess, and cohesiveness, oligosaccharide added one was higher. As a result of the preference test, the group which was added with 20% of yam powder was the highest. Based on the results above, adding yam powder makes the preference of rice dasik high, and the one added with 20% of yam powder is the best for rice dasik when using honey and oligosaccharide. This study used honey and oligosaccharide as a sweetening ingredient to make rice dasik, but it is necessary to research dasik with various sweetners and their different ratios.

• Journal of Life Science
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• v.28 no.12
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• pp.1489-1500
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• 2018

Honey is made from flower nectar by honey bees. In this study, 120 honeys from various flowers and across eight different provinces in Korea were collected and their components, antioxidants, and hemolytic activities against red blood cell were evaluated. Our results show that total polyphenol (TP) varied widely across the samples, with chestnut honey showing the highest TP ($77.1{\pm}8.4mg/100g$), protein content ($25.9{\pm}0.9mg/100g$), and absorbance at 400 nm ($A_{400}$ : $0.156{\pm}0.036$). In contrast, the acacia honey and sugar honey had a TP of 9.5~30 mg, 12~15 mg/100g of, and the lowest $A_{400}$ of $0.06{\pm}0.02$. High amounts of total flavonoid were quantified in the jujube and chestnut honeys at $8.73{\pm}7.31$ and $8.39{\pm}3.02mg/100g$, respectively. No samples demonstrated hemolytic activity up to 1 mg/ml. Antioxidant activities determined by DPPH, ABTS, and nitrite scavenging placed the chestnut honey highest, followed by jujube, styrax, multi-floral, citrus, acacia and sugar honey. Analysis of parameter correlations indicated that the components and bioactivity of the honey are dependent on the origin of the flower rather than on bee-farming regions. A positive correlation between TP content and antioxidant activity was identified. The correlation coefficients between $A_{400}$ and the TP, ABTS scavenging, and reducing power values were 0.804, 0.772 and 0.741, respectively. We therefore suggest that $A_{400}$ could be used as a noble, economic and simple factor for honey quality evaluation. Our results can potentially be used to develop functional honey for the food and pharmaceutical industries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.999-1004
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• 2010

This study was carried out to investigate the quality characteristics of ginseng Jung Kwa obtained by treatments with different sugars. Ginseng Jung Kwa was made with four different sugars (sucrose, glucose, honey and fructose). Chemical characteristic was measured by ginsenosides content and rheological characteristics were measured by rheometer and color meter. Total ginsenoside and Rf contents on Ginseng Jung Kwa by sucrose were highest at 10.0, and 7.82 mg/g, respectively. On ginseng Jung Kwa by fructose, total ginsenoside content was the lowest, and hardness and adhesiveness were the highest, and by honey, stiffness, cohesiveness, gumminess, chewiness, and springiness were the highest, and fracture force did not appear as a significant difference by treatment of different sugars. Coefficient of variance on ginseng Jung Kwa by honey was the highest. On ginseng Jung Kwa by sucrose, color (lightness, redness and yellowness) all were the highest. Browning on Jung Kwa by fructose was the greatest. Sensory evaluation preference analysis (color, taste, texture, flavor and overall acceptability) on ginseng Jung Kwa were determined by 50 panelists (30~50's age) using 5-point scale. On ginseng Jung Kwa by honey, texture and overall acceptability were the best. Ginseng Jung Kwa by fructose was very sticking and adhering, so preference by sensory evaluation was inferior to others.