• Analytical Science and Technology
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• v.10 no.5
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• pp.362-369
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• 1997

Chemometric technique was applied to the sugar composition in five honeys of known botanical or geographical origin following HPLC. Fructose and glucose were predominant carbohydrates in honeys, and small amount of sucrose was also detected in one sample. Sugar contents in honeys samples were compared by the geographical or botanical origin. Fructose/glucose ratio ranged from 0.99 to 1.55 was obtained and these results are in good agreement with the ratio of literature. The plot of principal components analysis(PCA) showed that different honey samples grouped into distinct cluster by the geographical or botanical origin. Increasing the first or second principal component score, higher amount of sugar or less fructose/glucose ratio was observed in PCA plot. Chemometric approach was very useful to provide pattern recognition of sugar profile or quality indices of honey sample and to detect adulteration.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.325-333
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• 1996

This study was conducted to develop neural networks of predicting the sugar content of fruits based on the optical densities obtained from a spectrophotometer. Pear, apple and peach were used in investigating the feasbility of the developed neural networks as a nondestructive measurement. A spectrophotometer was used to measure the optical densities of test fruits. The neural networks suggested in this study consisted of multi-layers having one hidden layer and one output layer. The correlation coefficients between the predicted and the measured sugar content for most fruits were high. The neural networks using 2nd derivatives of optical density spectrum produced a better results in predicting the sugar content of fruits. This study contributed to develop a method for nondestructively predicting the sugar content of fruits.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2023.04a
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• pp.63-63
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• 2023

Sugar beet (Beta vulgaris L.) is one of the most important sugar crops and provides up to 30% of the world's sugar production. In this study, we mainly performed RNA-sequencing to obtain identify putative genes involved in biosynthesis pathway of sucrose in sugar beet and comparative transcriptomic analyses in the four developmental stages (50, 90, 160 and 330 days after seedling). As a result of the sugar content analysis, it was increased significantly from 50 to 160 days after seedling (DAS), and then decreased at 330 DAS. On the other hand, the taproot weight, length, and width were increased during all the growth periods. Out of 21,451 genes with expressed value, 21,402 (99.77%) genes had functional descriptions. Among the three comparisons, S1 (50 DAS) vs. S2 (90 DAS), S1 vs. S3 (160 DAS), and S1 vs. S4 (330 DAS), expression profiling of the transcripts was identified 4,991 with differentially expressed genes (DEGs). By comparing the top 20 enriched gene ontology (GO) terms as three comparisons, the top GO terms were commonly confirmed with external encapsulating structure, cell wall, and extracellular regions. In addition, the 38 enriched candidate genes related to sucrose biosynthetic pathway were screened from the entire DEG pool, and the candidate genes might be providing a basic data for further sugar metabolism studies in development of sugar beet taproot.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.185-203
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• 2017

This research analyzed consumer culture and usage of sugar in modern times based on 12 modern popular Korean cooking books with sugar recipes. Procedures were formed via textual analysis. The outcomes of the study can be summarized in brief statements. According to "Banchandeungsok", "Booinpilj", and "Chosunmoossangsinsikyorijebeob", sugar was utilized in 34 out of 663 or 5.1% of cooked foods during the 1910s to 1920s. According to books such as "Ganpyounchosunyorijebeob", "Ililhwalyongsinyoungyangyoribeob", "Chosun's cooking of the four seasons", "Halpaengyoungoo", "Chosunyorijebeob", and "Required reading for housewife", sugar was added to 165 out of 998 or 16.5% of cooked foods during the 1930s. According to the books like "Chosunyorihak", "Chosunyoribeob", and "Woorieumsik", sugar was an ingredient in 241 out of 756 or 31.9% of cooked foods during the 1940s. Sugar depicted within the 12 modern popular Korean cooking books primarily functioned as an alternative sweetener, starch, sweet enhancer, preservative, and seasoning. Similar to illustrated sugar from modern popular Korean cooking books, sugar has continually been favored by Korean cooks starting from the 1910s with 5.1% usage, the 1930s with 16.5% usage, and the 1940s with 31.9% usage. Despite its short history, sugar's culinary importance in Korea has been on the rise ever since the early 1900s. Although sugar is an exotic spice in Korea, it has gained social, cultural, and symbolic recognition as well as practicality within Korean food culture. Thus, it has become more internalized and familiarized as an inseparable sweetness that characterizes current Korean food.

• Korean Journal of Community Nutrition
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• v.29 no.3
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• pp.222-233
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• 2024

Objectives: This study was conducted to investigate the status of total sugar intake and contributing foods in Korea according to age groups. Methods: This study used 24-hour dietary recall data from the 8th Korea National Health and Nutrition Examination Survey (2019-2021) to investigate the nutritional and total sugar intake status among Koreans. A total of 18,338 research participants (≥3 years old) were included in this study. To analyze the types of foods contributing to total sugar intake, these foods were categorized into 15 types. Moreover, we examined the total sugar intake and ranked the most consumed foods by age groups (3-11 years, 12-18 years, 19-34 years, 35-49 years, 50-64 years, over 65 years). A survey procedure was employed for statistical analysis. Results: The energy intake ratio from total sugars was approximately 12%-15%, which was within the recommended range. However, the proportion of individuals consuming total sugar exceeding 20% of their total caloric intake is nearly 20%, raising concerns about excessive sugar consumption. Furthermore, the percentage of participants whose intake of sugar from processed foods exceeded 10% of their total calories was highest in the 12-18 age group at 37.1%, followed by the 3-11 age group at 35.2%, and the 19-34 age group at 34.0%. Carbonated drinks, cola, and cider were the primary foods consumed by children and adolescents (3-18 years old) and young adults (19-34 years old). For middle-aged and older adults, mixed coffee with sugar and cream was a prominent contributor to sugar intake. Conclusions: This study investigated sugar consumption patterns among Koreans, finding the principal foods contributing to this intake. Identifying these contributors is pivotal, given their potential impact on public health.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.307-312
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• 2010

Sugar snap cookies were prepared with the addition of carrot powder (2~12%) as a source of dietary fiber. Analyses of physiochemical properties, rheology and sensory evaluation of the cookies were conducted. Increasing carrot powder content weakened the flour, as evidenced by decreased diameter and increased thickness, which resulted in decreased spread factor. The water content of the carrot powder-amended cookies and unamended flour was not significantly different. The pH and L values progressively decreased and a and b values progressively increased with increasing addition of carrot powder. Textural analysis revealed no significant differences in brittleness with carrot powder addition, even though brittleness did decrease with the addition of more carrot powder. Sensory evaluation revealed a preference for cookies prepared with 2~4% carrot powder, with decreased preference at powder concentrations exceeding 6%. Addition of a dried vegetable with high fiber content caused the dietary fiber to absorb much water content, resulting in decreased diameter, increased thickness and decreased spread factor. Therefore, it is deemed desirable to increase the spread factor by controlling the water content and adding emulsifiers so as to enhance the functionality and maintain the quality of cookies.

• Preventive Nutrition and Food Science
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• v.14 no.4
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• pp.310-315
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• 2009

The partitioning behavior of the five printing ink solvents in nine lab-made cookies with various sugar and water content at 25${^{\circ}C}$ was studied to find out the presence and effects of interaction between the two ingredients on partitioning behavior in cookies. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone and hexane. It was observed that the partition coefficient (the solvent concentration in food compared to that in air, Kp) decreased as sugar increased in all case and increased as water content increased for all compounds except toluene. Statistical analysis by the F-test method was used to determine the significance of sugar-water interactions, as well as other single factors on partitioning behavior of each solvent. Sugar content alone had no significant effects, but the crystallinity of sugar, as changed by water content, affected the partitioning behavior of the five solvents significantly. Parameter estimation for each significant factor by SAS program yielded a regression equation, which was used to predict the partitioning behavior in the finished cookie. Kp values from the regression equation could be determined more precisely by applying a correction term for the interaction between sugar and water to the Kp values of each ingredient after baking.

• Journal of the Korean Society of Industry Convergence
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• v.19 no.4
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• pp.237-244
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• 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 $24^{\circ}Brix$.

• Korean journal of applied entomology
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• v.7
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• pp.61-64
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• 1969

By way of paper chromatography, free sugars in pycnial drops of Gymnosporangium haraeanum Sydow were investigated in regard of their biochemical interrelation with free sugars of Chinese juniper and pear leaf. The free sugar in pycnial drops of Gynnosporangium haraeanum Sydow were identified to only Fructose spot. Free sugars in Chinese juniper leaf were identified to Glucose. Galactose and two unknown spots. Free sugars of another sample in pear leaf were identified to spots of Glucose, Furctose and Galactose. The Arbutin from pear leaf was crystalized and its structure was identified to Glucose and Hydroquinone. The acetone powder of Emulsin was incubated for 1 hour at $40^{\circ}C$ with 0.05 M Arbutin substrate in test tube and purified by general method with the purpose of analysis of its. metabolic products. And the paper chromatographic analysis showed it to be Glucose spot. From the above results, this Fructose in pycinal drops of Gymnosporangium haraeanum Sydow is presumed to be the exchangeable from free sugars in pear leaf or to be the hydrolyzed of $\beta-glycoside$ (Arbutin)-the metabolic isomerization of Glucose into Fructose by pycnia isomerase.

• Journal of agriculture & life science
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• v.53 no.5
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• pp.37-49
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• 2019

Environmental conditions are important in increasing the fruit sugar content and productivity of the new cultivar Autumn Sense of Actinidia arguta. We analyzed various soil properties at experimental sites in South Korea. A Pearson's correlation analysis was performed between the soil properties and sugar content or productivity of Autumn Sense. Further, a decision tree was used to determine the optimal soil conditions. The difference in the fruit size, sugar content, and productivity of Autumn Sense across sites was significant, confirming the effects of soil properties. The decision tree analysis showed that a soil C/N ratio of over 11.49 predicted a sugar content of more than 7°Bx at harvest time, and soil electrical capacity below 131.83 µS/cm predicted productivity more than 50 kg/vine at harvest time. Our results present the soil conditions required to increase the sugar content or productivity of Autumn Sense, a new A. arguta cultivar in South Korea.