• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.325-332
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• 2020

In this study, we prepared apple vinegar beverage with different acidity levels (low and high, LA and HA, respectively) containing fructooligosaccharide (FOS) or isomaltooligosaccharide (IMO). The changes in their properties and sugar composition during storage (at 40℃ for 6 months) with those of the control (sample containing sucrose, SUR) were compared. The reducing sugar content in all samples increased during the storage, except for IMO-LA, and SUR showed the highest values. More organic acids were found in the HA samples than in the LA samples. The browning degree, turbidity, and total phenolic content increased during storage in all samples although IMO-LA showed the least. The IMO amount was maintained in the sample during storage. However, most of the FOS and SUR were degraded into glucose and fructose. In conclusion, the properties of low-acidity beverages could be better maintained with the addition of oligosaccharides compared to SUR, and IMO was more suitable for this purpose than FOS, when considering functionality.

• 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)).

• Horticultural Science & Technology
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• v.29 no.2
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• pp.144-150
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• 2011

This study was conducted to investigate the nutrient components and physicochemical properties of general ('Superior') and colored potato. Proximate composition, reducing sugar, free sugars, free amino acids, organic acids, minerals were analyzed, and Hunter color values were measured in the study. 'Rose' and 'Blue' (colored potatoes) contained high levels of reducing sugar, and total free sugar content was greatly different according to varieties. Glutamic acid, arginine and ${\gamma}$-aminobutyric acid were detected to be the three major amino acids in colored potato, and the major organic acids of general potato were oxalic acid, tartaric acid, malic acid and citric acid. All potato contained high level of potassium, calcium and magnesium. The Hunter 'L' value was the highest in 'Jaseo'; Hunter 'a' value was high in 'Blue' and 'Jasim'; Hunter 'b' value was the highest in 'Haryoung'. Overall, colored potato had higher amount of nutrients and physicochemical properties than 'Superior'. Therefore, colored potatoes are expected to be highly valuable items for the development and applications of a functional food. In addition, these results will provide fundamental data for improving sitological value, breeding of new cultivar and promoting of roughage usage.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.516-521
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• 1999

The average sugar content and total acidity (tartaric acid %) in Campbell Early harvested at Youngdong, Chungbuk in 1998 were $11{\sim}16^{\circ}Brix\;and\;0.7{\sim}1.1%$, respectively. Extra sugar should be added to musts to have higher than 12% of alcohol content for red wine fermentation. When extra sugar and active dry yeast were added to Campbell Early must, wine fermentation was ended after 9 days at $25^{\circ}C$. The ethanol content was 14.7% (v/v). However, when sugar was added only without yeast, wine fermentation was ended up at 14. 4% (v/v) of ethanol after 15 days. The total acidity (tartaric acid %) and pH was almost unchanged during both fermentations. Potassium metabisulfite was found to inhibit the propagation of bacteria without affecting red wine fermentation. But when potassium metabisulfite was directly added to young red wine after fermentation, the red color of wine was decolorized to yellow.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.443-448
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• 2010

This study investigated alcohol fermentation conditions for preparation of tomato wine. The alcohol contents of tomato wines prepared from semi-mature and full-mature tomato were about 11% whereas that of immature tomato was slightly lower (10.6%). When characteristics of tomato alcohol fermentation were examined on pre-treatment conditions, the wine from full mature-crushed whole tomato contained lower alcohol at 10.6% than those of full mature-crushed tomato removed stem and full mature-tomato juice removed stem (about 11%). For the effect of initial sugar, the alcohol content and sugar content of tomato wine increased in proportion to the concentration of initial sugar (8.8~14.4% and $5.5{\sim}9.2^{\circ}Brix$). However, initial titratable acidity and pH did not affect the alcohol contents during fermentation, and suggesting needed to be supplementation for sensory improvement of tomato wine. When the quality characteristics of tomato wine fermented under these optimal conditions were investigated, alcohol content, sugar content, titratable acidity and pH were found to be 11.1%, $6.1^{\circ}Brix$, 0.68% and 3.7, respectively. For alcohol components, the total amounts of methanol and fusel oil were 346 ppm and 313 ppm. In addition, maltose showed the highest level of 264.6 mg% in the free sugar analysis of tomato wine whereas sucrose contained 18.7 mg%.

• Food Science and Preservation
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• v.20 no.4
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• pp.502-509
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• 2013

This study was conducted in order to monitor the extraction conditions for a gel-state beverage development of the Opuntia ficus-indica stem. Moreover, the organoleptic properties of the beverage prepared by the extract were optimized using the response surface methodology (RSM). The determination coefficient ($R^2$) value for the extraction yield of the stem was 0.95 (p<0.01). The maximum extraction yield was obtained at an extraction temperature of $93.02^{\circ}C$, 123 min of extraction time and 22.57 mL/g of water to sample. The beverage was prepared with the addition of xanthan gum, sugar and persimmon vinegar to the extract with a central composite design. The maximum organoleptic color of the beverage was obtained at 0.38% xanthan gum, 7.91% sugar and 0.76% persimmon vinegar. The maximum organoleptic flavor was obtained at 0.30% xanthan gum, 7.06% sugar and 1.26% persimmon vinegar. The maximum organoleptic taste was obtained at 0.22% xanthan gum, 10.36% sugar and 0.90% persimmon vinegar. The maximum overall palatability (3.92 score) of the gel-state beverage was obtained at 0.35% xanthan gum, 10.83% sugar and 1.21% persimmon vinegar.

• Magazine of the Korean Society of Agricultural Engineers
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• v.28 no.4
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• pp.66-76
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• 1986

This study was attempted to investigate the effects of delayed compaction on the unconfined compressive strengh and dry density of Soil-cement mixtures. Soil-cement construction is a time-consuming procedure. Time-delay is known as a detrimental factor to lower the quality of soil-cement layer. A laboratory test was performed using coarse and fine weathered granite soils. The soils were mixed with 7% cement at optimum moisture content and excess moisture content in part. Socondary additives such as lime, gypsum-plaster, flyash and sugar were tried to counteract the detri-mental effect of delayed compaction. The specimens were compacted by Harvard Miniature Compaction Apparatus at 0,1,2,4,6 hors after mixing. Two kinds of compactive efforts(9 kgf and 18 kgf tamper) were applied. The results were summarized as follows: 1.With the increase of time delay, the decrease rate of dry density of the specimen compacted by 9 kgf tamper was steeper than that of the specimen compacted by 18kgf tamper. In the same manner, soil-B had steeper decreasing rate of dry density than soil-A. 2.Based on the results of delayed compaction tests, the dry density and unconfined compressive sterngth were rapidly decreased in the early 2 hours delay, while those were slowly decreased during the time delay of 2 to 6 hours. 3.The dry density and unconfined compressive strength were increased by addition of 3% excess water to the optimum moisture content during the time delay of 2 to 6 hours. 4.Without time delay in compaction, the dry densities of soil-A were increased by adding secondary additives such as lime, gypsum-plaster, flyash and sugar, on the other hand, those of soil-B were decreased except for the case of sugar. 5.The use of secondary additives like lime, gypsum-plaster, flyash and sugar could reduce the decrease of unconfined compressive strength due to delayed compaction. Among them, lime was the most effective. 6.From the above mentioned results, several recommendations could be suggested in order to compensate for losses of unconfined compressive strenght and densit v due to delayed compaction. They are a) to use coarse-grained granite soil rather than fined-grained one, b) to add about 3% excess compaction moisture content, c) to increase compactive effort to a certain degree, and d) to use secondary additives like line gypsum-plaster, flyash, and sugar in proper quantity depending on the soil types.

• Food Science and Preservation
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• v.24 no.2
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• pp.196-205
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• 2017

This study was conducted to increase the functionality of Korean traditional beverage, Sikhye. The Sikhye were prepared by supplementation up to 20% of Seomaeyaksuk extract (SE) and saccharification for five hours (h). During the saccharification, turbidity of SE-added Sikhye (SES) was the highest at two hours of saccharification and then lowered gradually. L vlaue of SES did not show significant difference feduring saccharification, and both a and b value of Sikhye were increased as saccharification time passed and SE addition ratio was increased. The pH before saccharification was not significantly different by SE addition ratio but it was increased to 5.68-5.73 at 5 h saccharification. Soluble solid, total sugar and reducing sugar contents were enhanced as saccharification time and SE addition ratio were increased. The total phenolic compounds contents and DPPH radical scavenging activity showed a similar trend by saccharification time and SE addition. In sensory test, the evaluations of 5% SES and control were not significant different, but 20% SES group showed significant lower evaluation than other groups because strong color and mugwort flavor. From all of these results, physicochemical characteristics and antioxidant activity of SES was improved by SE addition but sensory characteristics was lower. Acceptable addition ratio of SE in Sikhye is determined to be within 15%.

• Korean Journal of Animal Reproduction
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• v.22 no.4
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• pp.307-317
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• 1998

This study was to investigate the vitrification method for cryopreservation technique of bovine in vitro fertilization(IVF) embryos. The morphological appearance and viability following vitrification of IVF bovine blastocysts and expanded blastocysts were examined. Embryos obtained 6, 7, 8 or 9 days after IVF were vitrified in both 40% ethylene glycoI(EG) plus 0.3M trehalose and 20% polyvinylpyrrolidone(PVP) in DPBS(ETP, Exp. 1) and ETP solution added 0.375M dextrose (ETPD, Exp. 2). The viability of Days 6, 7, 8 and 9 vitrified /thawed embryos at 24∼48 h culture after thawing was 11.9%, 19.8%, 23.4% and 15.3% in ETP(Exp. 1), and 34.6%, 54.5%, 37.9% and 13.0% in ETPD(Exp. 2), respectively. The viability of vitrified embryos produced from the culture days after IVF did not differ in Exp. 1, but significantly differ in Exp. 2(P＜0.05). The viability of blastocysts and expanded blastocysts significantly differed(P＜0.05) in 15.2% and 23.3%(Exp. 1), and 25.0% and 45.8%(Exp. 2). The result of Exp. 1 was similar to that of Exp. 2 on the viability of embryo according to developmental stages, but ETP solution plus sugar(dextrose) was increased the viability of vitrified embryos. In Experiment 3, The viability of vitrified embryos was not different between 12% and 20% PVP concentrations in ETP solution according to culture days or developmental stages. To investigate the effect of addition of sugar, two type of carbohydrates and a mixture of cryoprotectants for vitrification on the survival of bovine IVF embryos, bovine Days 7 to 9 blastocysts and expanded blastocysts were cryopreserved in either 20% glycerol plus 20% EG, 0.375M sucrose and 0.375M dextrose (GESD, Exp. 4) or 20% glycerol plus 20% EG, 0.3M trehalose and 20% PVP(GETP, Exp. 5) in DPBS. Survival rates of Day 7, 8 and 9 embryos at 24∼48h culture after thawing were 71.4%, 94.6% and 40.5% in GESD, and 59.5%, 81.5% and 62.5% in GETP, respectively. Hatching rates of Day 7, 8 and 9 embryos after thawing were 28.6%, 35.1% and 16.2% in GESD, and 27.0%, 33.3% and 18.8% in GETP, respectively. These results indicates that a mixture of cryoprotectants(glycerol and EG) and addition of sugar can improve the survival rates of the bovine IVF embryos(Day 7 or 8) vitrified, and the expanded blastocyst embryos are more suitable for vitrification than early blastocysts stage.

• 한국신재생에너지학회:학술대회논문집
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• 2008.05a
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• pp.235-238
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• 2008

We examined butanol fermentation by Clostridium beijerinckii NCIMB 8052 using various hydrolyzates obtained from rice bran which is one of the most abundant agricultural by-products in Korea and Japan. In order to increase the amount of fermentable sugars in the hydrolyzates of rice bran, various hydrolysis procedures were applied. Total eight different hydrolyzates were prepared using rice bran (RB) and defatted rice bran (DRB) with enzyme or acid treatment and both. Each hydrolyzate was evaluated in terms of total sugar concentration and butanol production after fermentation by C. beijerinckii NCIMB 8052. Acid treatment yielded more sugar than enzyme treatment and combined treatment with enzyme and acid yielded even more sugars as compared to single treatment with enzyme or acid. As a result, the highest sugar concentration (33 g/L) was observed from the hydrolyzate from DRB (100 g/L) with combined treatment using enzyme and acid. Prior to perform fermentation of the hydrolyzates, we examined the effect of P2 solution containing yeast extract, buffer, minerals, and vitamins on production of butanol during the fermentation. Fermentation of the hydrolyzates with or without additionof P2 was performed using C. beijerinckii NCIMB 8052 in a 1 L anaerobic bioreactor. Although the hydrolyzates RB were able to support growth and butanol production, addition of P2 solution into the hydrolyzates significantly improved cell growth and butanol production. Highest butanol production (12.24 g/L) was observed from the hydrolyzate of DRB with acid and enzyme treatment after supplementation of P2 solution.