• 한국식품저장유통학회지
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• 제8권2호
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• pp.169-174
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• 2001

Chemical analysis and optimum preparation conditions for fig jam were investigated. Soluble solids, acid content and vitamin C of fig was 12.20。Brix, 0.14% and 2.27 mg/100g, respectively. Carbohydrate in fig juice was consisted of 54.43% glucose and 44.53% fructose. Potassium content of fig was 178.0 mg/100g. Moisture content and total sugar of fig fruit was 88.35% and 9.47%. In preparation of fig jam, the addition of 0.2% Citrus natsudaidai juice and 0.5% C. lemon juice as acid source was the best in regard with color and flavor determined by sensory evaluation. The ratio of sucrose : honey : oligo sugar(70:20:10) was also the best in addition of sugar source 60%(w/w) in total. Fig jam prepared in this experiment was better than that of commercial products in sensory evaluation, and microbial growth of this product was not recognized for one month at 30$\^{C}$.

• 기술사
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• 제43권1호
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• pp.50-53
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• 2010

In order to reduce the obesity incidence, the development of sugarless, low calorie foods and ingredients are required, so normally quality substantially sugarless or fat free food composition comprising a flavoring amount of a low calorie sweeteners such as sugar alcohol, oligosaccharide and natural high sweeteners including stevia, aspartam, sucralose for food processing because of the malady of livelihood habit cause by the obesity. In as much as common sugar is high in calories and its sweetening effect can be obtained with relatively low calorie artificial sweeteners such as stevia, aspartame many products have been offered which are sugar-free, the sweetening effect being obtained with and artificial sweetener.

• Journal of Ginseng Research
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• 제9권1호
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• pp.104-111
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• 1985

The quality of concentrated red ginseng extract, which was prepared from Korean red ginseng tails, was studied with respect to the changes in the ethanol concentration in the range of 0-90% and temperature of 70-10$0^{\circ}C$ during 1-5 times of extraction. Each extraction time was taken 8 hours at given temperature. The ratio of free sugars to total sugar changed significantly with the number of extraction and ethanol concentrations. An increase in reducing sugar and free sugars and a decrease in extracted soluble starch were fond as ethanol concentration increased. Extraction temperature was found little effect on extractability of sugars and their ratios. Analysis of free sugars in red ginseng extract identified 6 frdd sugars such as rhamnose, xylose, fructose, glucose, sucrose and maltose, including sucrose to be major.

• 한국식생활문화학회지
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• 제9권3호
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• pp.259-266
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• 1994

This study was done to evaluate the effects of grape variety, pH and sugar contents on textural and sensory properties of grape pectin jelly. As a gelling agent, pectin 1% was selected due to highest sensory scores in preparatory experiments and also nutritional and economical reasons. To get the proximate composition of grape extract, moisture, pH, reducing sugar, and total titratable acidity was measured. Grape pectin jellies, made by 12 different recipies, were tested by sensory and instrumental evaluatoin. The results were as follows; 1) Hardness and chewiness were lowered in grape jelly which has lower pH and lower sugar contents. 2) People preferred grape jelly which has lower hardness, brittleness and sweetness, and higher sourness. 3) Comparing overall quality, Recipe C1 in Jelly 1 and recipe B1 in Jelly 2 were chosen as best. 4) Sensory hardness showed positive correlation with instrumental hardness, brittleness and chewiness.

• 한국식생활문화학회지
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• 제25권6호
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• pp.810-819
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• 2010

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

• 한국식품조리과학회지
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• 제9권4호
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• pp.289-292
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• 1993

당알코올의 대체 감미료로서의 유용성을 검토하기 위한 목적으로 LMP jelly들을 제조하여 품질 특성을 비교하였다. 관능검사 결과 LMP jelly의 감미도는 설탕의 50％를 maltitol로 대치하였을때 현저하게 감소하였고, 반면 같은 50％를 3종류의 당알코올로 혼합 사용한 경우에는 제조시 당알코올의 대체 가능성을 높음을 시사하였다.

• 한국식품영양과학회지
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• 제11권2호
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• pp.31-35
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• 1982

폐액으로 방류되는 두부 폐수(whey)를 이용하여 alcohol 발효를 실시하였으며 다음과 같은 결과를 얻었다. whey중(中)에 함유(含有)된 환원당은 약 0.71%로서 이당(糖)을 이용(利用)하며 l당(當) 최대(最大) 1.86 g의 ethanol이 생산(生産)되었으나 수률(收率)이 낮아서 경제성은 희박하다. 그러나 발효에 의해서 단백질과 당이 각각 94%, 81%만큼이나 감소한 결과(結果)로 미루어 보아 두부 폐수중(廢水中)의 유기물(有機物)을 alcohol 발효(醱酵)에 이용(利用)할 수 있음을 확인(確認)하였다.

• Journal of Microbiology and Biotechnology
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• 제24권12호
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• pp.1622-1628
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• 2014

DagA, a ${\beta}$-agarase, was produced by cultivating a recombinant Streptomyces lividans in a glucose medium or a mixed-sugar medium simulating microalgae hydrolysate. The optimum composition of the glucose medium was identified as 25 g/l glucose, 10 g/l yeast extract, and $5g/l\;MgCl_2{\cdot}6H_2O$. With this, a DagA activity of 7.26 U/ml could be obtained. When a mixed-sugar medium containing 25 g/l of sugars was used, a DagA activity of 4.81 U/ml was obtained with very low substrate utilization efficiency owing to the catabolic repression of glucose against the other sugars. When glucose and galactose were removed from the medium, an unexpectedly high DagA activity of about 8.7 U/ml was obtained, even though a smaller amount of sugars was used. It is recommended for better substrate utilization and process economics that glucose and galactose be eliminated from the medium, by being consumed by some other useful applications, before the production of DagA.

• 펄프종이기술
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• 제29권4호
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• pp.18-27
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• 1997

This study was performed to obtained the optimal delignified condition of exploded wood on the acid hydrolysis with sulfuric acid. Wood chips of pine wood(Pinus desiflora), oak wood(Quercus serrata) and birch wood (Betula platyphylla var. japonica) were treated with a high pressure steam (20-30kgf/$\textrm{cm}^2$, 2-6 minutes). The exploded wood was delignified with sodium hydroxide and sodium chlorite, and then hydrolyzed with sulfuric acid. The result can be summerized as follows ; In the exploded wood treated with sodium hydroxide, the optimal concentration of sodium hydroxide was 1% as content of lignin in the exploded wood. Lignin content of exploded wood treated with sodium chlorite was lower then that sodium hydroxide. The maximum reducing sugar yield of exploded wood treated with 1% sodium hydroxide was lower than non-treated exploded wood. In the case of sodium chlorite treated, the maximum reducing sugar yield was hgher than non-treated exploded wood. Sugar composition of acid hydrolysis solution was composed of xylose and glucose residue, and the rate of glucose residue was increased in high pressure condition.

• 원예과학기술지
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• 제34권6호
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• pp.898-911
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• 2016

Sugars play many important roles in plant metabolism and directly influence fruit quality. The effects of two edible coatings, 2% calcium chloride and 1% pullulan, on sugar metabolism in postharvest Huangguan pear fruit were investigated during cold storage. The respiration rate, sugar content and composition, sucrose metabolism enzyme activities [acid invertase (AIV), neutral invertase (NI), sucrose synthase (SS), and sucrose phosphate synthase (SPS)] and expression of the AIV gene were analyzed during storage at $0^{\circ}C$ for 210 days. Coating treatments slowed the decrease of sucrose and hexose, the respiration rate, and the activities of AIV, NI, SS and SPS, thus maintaining high total soluble solids (TSS) and titratable acid (TA) contents in the fruit. There were no significant differences in AIV expression or activity between the treated and control groups of fruits. Both of the coatings could inhibit the activities of sucrose-cleaving enzymes, thus slowing the decrease of sugar content and maintaining high fruit quality during cold storage.