• Korean Journal of Community Nutrition
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• v.12 no.2
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• pp.189-197
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• 2007

Low glycemic index (GI) foods have been reported to be very important in the control of blood glucose levels in diseases such as diabetes mellitus and obesity, which are becoming more prevalent in Korea. Bread consumption at breakfast and as a snack is also on the rise. To provide low GI alternatives, breads supplemented with dietary fibers-fructooligosaccharide (FOS), ground whole rye, and 2 types of resistance starch (RS2 and RS4)-were developed. The GIs for these breads were evaluated with 13 healthy college students (M6, F7) and sensory tests were done. Four kinds of breads were made through the modification of a basic recipe for white bread (the control, B) as follows: for Bf, the entire amount of sugar was replaced with FOS. For Ryef, 50% of the white wheat flower was replaced with roughly ground wholerye (20 mesh: 12-20 mesh = 1 : 3) in addition to replacing sugar with FOS. For RS2f and RS4f, 20% of the white wheat flower was replaced with RS2 or RS4, in addition to replacing sugar with FOS. The overall preference score of Bf was similar to that of B, while those of Ryef, RS2f and RS4f were lower than that of B, but showed the acceptable degree of the overall preference. The glycemic indices of Ryef and RS2f were 46.1 and 45.9 respectively, which were significantly lower than the GI of B, 67.8. The GIs of Bf and RS4f were, however, 66.7 and 80.5 respectively, showing no significant difference compared to B. The glycemic loads for a 30 g serving were 9.5, 5.9, 6.2, 11.0 and 9.0 for B, Bf, Ryef, RS2f and RS4f, respectively. In conclusion, addition of RS2 or roughly ground whole rye to the dough formula significantly lowered the GI. Since the preferences shown for those two breads were acceptable, they may be recommended as a substitute for white bread fir persons who need blood glucose management. More studies on the bread making process are required to improve preference and acceptance. Although GI lowering effects for F and RS4 were not found in this study, further studies are needed to verify their effects.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.568-577
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• 2018

This study was conducted to evaluate the quality characteristics. Trehalose was used to manufacture rice bread in two ways: one was to substitute trehalose for sugar by (0, 25, 50, and 75%) trehalose in each sample and the other was to analyze the temporal changes in rice bread on Day 0, on Day 2, and on Day 4. The results concerning the characteristics of specific volumes, water content, water activity, variation in weight and height, physical property test, and sensory test and measurements of the temporal changes are as follows: First, as for variation in specific volumes, rice bread containing trehalose had the content and temporal changes decrease significantly (p<0.001). Second, as for texture, a higher trehalose content led to a slightly lower level of hardness. As for the temporal changes, addition of trehalose is generally effective in decreasing hardness of rice bread. the sample containing trehalose showed an almost similar value. The control group not containing trehalose showed the significantly lowest level of cohesiveness, springiness, Chewiness. Finally, the sensory evaluations revealed that the taste, Flavor, and Sweetness was at a significantly higher level in the group with trehalose substituted for sugar than in the control group. An increase in the trehalose content led to an increase in overall eating quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.425-433
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• 2015

This study investigated changes in physicochemical characteristics by drying and fermentation in order to utilize Actinidia arguta. Moisture content of A. arguta was 85.81%. Major sugar and organic acids were sucrose, succinic acid, and citric acid. A. arguta contained 19 kinds of amino acids, including 8 kinds of essential amino acids such as valine, methionine, isoleucine, leucine, threonine, phenylalanine, tryptophan, and lysine. For total organic acids, sample fermented for 17 h at $50^{\circ}C$ under a relative humidity of 80% showed 29,026.53 mg/100 g total organic acids. For total free sugars, cold-dried sample showed the highest level at 6,560.86 mg/100 g, which decreased to 2,386.73 mg/100 g after blanching. For the ratio of essential amino acids, freeze-dried sample showed a content of 11.66%, which increased 4-fold up to 40.71~55.50% with fermentation. Both GABA and vitamin U were highest after 17 h of fermentation (110.29 mg and 6.78 mg/100 g fresh weight, respectively). A. arguta contains a variety of free amino acids that increase in amount after fermentation and thus is expected to be developed as a functional food and substitute tea.

• Korean Journal of Environmental Agriculture
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• v.27 no.2
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• pp.171-177
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• 2008

The application in agricultural fields of pig slurry composting biofiltraton amending smell and nutrient unevenness, it is important for the appropriate nitrogen nutrient management to promote the availability of the crops and to minimize the risk of adversely environmental effects. The objective of this study was to determine the application rates of the preplant pig slurry composting biofiltration for red pepper(Capsicum annuum L.) by considering the yield response and the fruit quality such as sugar, capsaicinoid content. Red peppers were grown on plastic film ground under five different pig slurry(PS) application rates and mineral fertilizer(MF 100%) as a control. The effects of a single application of five different doses of PS: PS 0%(no kg N $ha^{-1}$), PS 50%(51.5 kg N $ha^{-1}$), PS 75%(77.3 kg N $ha^{-1}$), PS 100%(103 kg N $ha^{-1}$) and PS 125%(129 kg N $ha^{-1}$) were compared with the recommended mineral treatment(103 kg N $ha^{-1}$) in the pre-planting. The sidedressing N application(87 kg N $ha^{-1}$) was applied to the mineral fertilizer in all treatments. Red peppers were harvested at the mature red stage through five times from 72 days after transplanting(DAT) to 133 DAT. The results indicated that the yield of red pepper was increased with the increase of the N application rates from PS 0% to PS 100%. The highest yield was obtained in PS 100% by 20,843 kg $ha^{-1}$, although there were no significant differences in yield among PS 100, PS 125% and MF 100%. In addition, The contents of soluble sugar and capsaicinoids were not significantly different in all treatments. Accordingly, fertilization recommendations of red pepper to substitute PS for the mineral fertilizer were considered to PS 100%.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.795-800
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• 2005

Effects of licorice (Glycyrrhiza uralensis) extract (LicoS) as sugar substitute on kimchi quality was evaluated by investigating acid formation, growth of lactic acid bacteria, sensory properties, and volatile odor components of LicoS-added kimchi. pH of LicoS-added kimchi unripened or ripened for one day did not differ from other samples, but was slightly increased with two or three days ripening. Acidity of unripened kimchi or kimchi ripened for one day significantly increased by addition of LicoS, while that of kimchi ripened for two or three days significantly decreased (p<0.05). Addition of LicoS had no significant effect on lactic acid bacteria count of kimchi compared to sugar. Overall acceptability and taste of 0.05 and 0.1% LicoS-added kimchi ripened for one to three days were higher than other samples, whereas addition of 0.2% LicoS resulted in lowest overall acceptability, taste, and odor. Color of 0.2% LicoS-added kimchi (except 3 day-ripened sample) was inferior to other samples. LicoS addition had no significant effect on volatile odor components of kimchi.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.609-616
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• 2006

The effects of purified licorice (Glycyrrhiza uralensis) extract (PLE) as a sugar substitute on kimchi quality were evaluated by investigating acid formation, growth of lactic acid bacteria, sensory properties, and volatile odor components of PLE-added kimchi. The pH of kimchi with higher amounts of added PLE increased slightly with two or three days ripening. The acidity of unripened kimchi or kimchi ripened for one day significantly increased with addition of PLE, while that of kimchi ripened for two or three days decreased significantly (p<0.05). Addition of PLE had no significant effect on the lactic acid bacteria count of kimchi compared to that of sugar. Overall acceptability and taste of 0.005 or 0.01% PLE-added kimchi ripened for two to three days were higher than those of other samples, whereas addition of more than 0.01% PLE to kimchi unripened or ripened for one day resulted in lower overall acceptability and taste than the reference sample. Diallyl sulfide and methyl trisulfide were newly produced by ripening of kimchi, and the amounts of some volatile odor components in kimchi were also changed during ripening.

• Food Science and Preservation
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• v.14 no.2
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• pp.154-159
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• 2007

In efforts to use pine needle extract as a substitute for sugar, fermented pine needle extract syrup was added to the wheat flour nea in the manufacture of white bread The extract was added to levels of 8.3%, 11% and 18% of total weight based on the Brix degree of the dough The cohesion of each dough was checked, and the physical properties and storage stabilities of the baked breads were analyzed during storage at mom temperature. Analysis of the cohesion of each dough by farinogram showed that dough with pine needle extract was better than dough with sugar, in terms of both stability and durability of mixing. The pH of dough with syrup was steady during storage at pH 5.4 5.8, which is favorable for yeast activity. The dough with syrup also showed low firmness and good extensibility, both of which would favorably affect gas retention on fermentation. Increases in syrup addition resulted in higher product volumes. Bread with syrup was slow to increase in hardness during storage, suggesting that higher syrup concentrations inhibited development of staleness. The addition of syrup also inhibited the growth of aerobic bacteria and mold on the bread surface. The addition of syn did not cause any negative effect. The use of pine none extract syrup may thus contribute to improvements the physical properties, the storage stability, and the hygienic quality of bread.

• Animal Bioscience
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• v.34 no.4
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• pp.603-612
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• 2021

Objective: We have tested our hypothesis that inclusion of purified glycerol as a replacer of portions of dried distillers grain with solubles (DDGS) would affect growth performance, rumen fermentation and blood parameters, carcass and sensory traits, reducing sugar and glycogen contents, and volatile compound profiles in longissimus thoracis (LT) in Korean cattle steers. Methods: A total of 20 Korean cattle steers (27.0±0.2 months old; 647±10.5 kg body weight [BW]) were assigned to a conventional control group or a glycerol group (3.17% purified glycerol addition as a replacement for DDGS and molasses). The steers were individually allowed to receive the experimental concentrate at the daily amount of 1.5% of their individual BW and a total 1.0 of kg/d of rice straw twice daily. The feeding trial was conducted for a period of 20 weeks. Results: Glycerol supplementation (GS) increased (p = 0.001) concentrate intake. However, GS did not affect (p>0.05) average daily gain, feed efficiency, and ruminal volatile fatty acid concentrations. GS tended to increase (p≤0.10) serum glucose concentrations at the 16th and 20th weeks. GS decreased (p = 0.001) LT pH. GS did not affect (p>0.05) carcass traits and the chemical or physicochemical compositions, reducing sugar or glycogen contents, sensory traits, and most of volatile compounds in the LT. Conclusion: The inclusion of purified glycerol as a replacement for DDGS in the finishing diet did not affect growth performance, rumen fermentation parameters, and carcass quality in Korean cattle. The purified glycerol could be used as a substitute for other energy sources such as DDGS in beef cattle, depending on the price.

• Journal of Digital Convergence
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• v.11 no.12
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• pp.515-522
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• 2013

The purpose of this study was to closely examine the inhibitive effect of erythritol on growth and acidogenic ability of Streptococcus mutans. As expected, the growth of S. mutans was comparably increased with the addition of sucrose. However, xylitol and erythritol remarkably reduced the growth of S. mutans. Growth inhibition was detected at more than 5% of erythritol although xylitol showed growth inhibition effect at all concentrations tested. Growth inhibition effect was monitored with the combination of same concentration of erythritol and other carbohydrates. Combination of 5% or 10% erythritol with xylitol showed effective growth inhibition. Addition of 2.5%, 5%, or 10% erythritol with sorbitol also showed growth inhibition. From these results, erythritol showed potency of growth inhibition of S. mutans, which is involved in dental caries, and was confirmed to be an excellent sugar substitute, which has effect on preventing caries.

• Nutrition Research and Practice
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• v.14 no.2
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• pp.109-116
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• 2020

BACKGROUND/OBJECTIVES: Excessive intake of simple sugars induces obesity and increases the risk of inflammation. Thus, interest in alternative sweeteners as a sugar substitute is increasing. The purpose of this study was to determine the effect of saccharin on inflammation in 3T3-L1 adipocytes. MATERIALS/METHODS: 3T3-L1 preadipocytes were differentiated into adipocytes. The adipocytes were treated with saccharin (0, 50, 100, and 200 ㎍/mL) for 24 h. Inflammation was induced by exposure of treated adipocytes to lipopolysaccharide (LPS) for 18 h and cell proliferation was measured. The concentration of nitric oxide (NO) was measured by using Griess reagent. Protein expressions of nuclear factor kappa B (NF-κB) and inhibitor κB (IκB) were determined by western blot analysis. The mRNA expressions of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), interleukin 1β (IL-1β), interleukin 6 (IL-6), monocyte chemoattractant protein-1 (MCP-1), and tumor necrosis factor-α (TNF-α) were determined by real-time PCR. RESULTS: Compared with the control group, the amount of NO and the mRNA expression of iNOS in the LPS-treated group were increased by about 17.6% and 46.9%, respectively, (P < 0.05), and those parameter levels were significantly decreased by saccharin treatment (P < 0.05). Protein expression of NF-κB was decreased and that of IκB was increased by saccharin treatment (P < 0.05). Saccharin decreased the mRNA expression of COX-2 and the inflammation cytokines (IL-1β, IL-6, MCP-1, and TNF-α) (P < 0.05). CONCLUSIONS: The results of this study suggest that saccharin can inhibit LPS-induced inflammatory responses in 3T3-L1 adipocytes via the NF-κB pathway.