• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.428-436
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• 2014

This study was conducted to investigate the use of sugar alcohols (sorbitol, erythritol, and xylitol) as alternative sweeteners for replacing sucrose in Yukwa (traditional Korean oil-puffed rice snack). The moisture contents of Bandegi (dried Yukwa dough) and Yukwa containing sugar alcohols were higher than that of control (containing only sucrose). The microstructures of control and Bandegi containing sugar alcohols showed uniformly and finely distributed air holes. Expansion ratio and oil absorption of Yukwa containing sorbitol and 30% erythritol were higher than those of control. Appearance and cross section of control and Yukwa containing sorbitol, 30% erythritol, and 30% xylitol showed a good shape. The lightness (L) of control was significantly lower than Yukwa containing sugar alcohols, whereas redness (a) and yellowness (b) were higher than those in Yukwa containing sugar alcohols. Hardness of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing sorbitol was the lowest. Peak number of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing 60% erythritol and 60% xylitol was the lowest among all samples. In the sensory evaluation, color of control was deepest, whereas that of Yukwa containing 60% xylitol was lightest. Volume and air hole uniformity of Yukwa containing 60% erythritol and 60% xylitol were inferior than those of other samples. Sweetness of Yukwa containing sugar alcohols was lower than that of control, whereas oily flavor was stronger. Hardness of Yukwa containing sugar alcohols was lower than that of control, and Yukwa containing xylitol showed the lowest hardness among the samples. Crispness of Yukwa containing sugar alcohols was lower than that of control. There were no significant differences in overall acceptability between control and Yukwa containing 30% sorbitol and 30% erythritol. Overall, sorbitol and erythritol were appropriate as a 30% replacement for sucrose when preparing Yukwa.

• Korean Journal of Community Nutrition
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• v.15 no.5
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• pp.573-581
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• 2010

This study was conducted to investigate the association of nutrients intake with sugar-containing food consumption of elementary school students in Daegu-Kyungpook area. We analyzed the dietary information from 164 elementary school students (82 boys, 82 girls) participated in "Dietary Intake Survey of Infants, Children and Adolescents" conducted by Korea Food & Drug Administration and Korea Health Industry Development Institute. Information on habitual dietary intake of sugar-containing foods was collected by food frequency questionnaires. Daily nutrients intake of each subject was calculated from 24-hour recall data for two non-consecutive days. As a result of average daily intake of major foods of elementary school students was analyzed from 1 to 50 ranking that show up higher ranking of white milk and white rice but include many kind of sugar-containing food. Dietary intake of energy, carbohydrate, Ca, P, Fe and riboflavin were significantly lower for girls with higher sugar-containing food frequency scores. Significantly negative associations between Index of Nutrition Quality (INQ) and sugar-containing food frequency scores were observed for calcium (r = -0.34) and iron (r = -0.32) among girls. Mean Adequacy Ratio (MAR) was significantly lower for girls with higher sugar-containing food frequency scores (r = -0.26). Our results indicated that nutrition education for elementary school students should focus on the importance of reducing the sugarcontaining food consumption with more attention for girls.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.850-857
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• 1999

The purpose of this study was to investigate replacing possibility of sucrose by sugar alcohols and to establish the optimum formula for the development of sugar cookies. The characteristics of sugar cookies prepared with xylitol, maltitol, lactitol, isomalt substituted for 35, 50, 75, 100% of sucrose were examined through physical measurement and sensory evaluation. The spread ratio of cookies containing sugar alcohols except xylitol was superior to that of control cookies(sucrose 100%) and the use of lactitol increased the spread ratio of cookies. The specific gravity of cookies containing sugar alcohols except xylitol was lower than that of control cookies. Therefore spread ratio was in inverse proportion to specific gravity. As the proportion of sugar alcohols increased in cookie formula, surface color of cookies was getting lighter than that of control cookies. Especially cookies containing xylitol, maltitol was getting lighter as the levels of replacement increased. Overall quality of cookies with sugar alcohols containing sensory analysis was superior to that of control cookies.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.432-435
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• 2009

The preventive effect of chewing gum containing maltitol, xylitol, gum base, and sugar on remineralization were investigated. The clinical study consisted of 8 weeks' randomized, double blind, controlled, cross-over clinical trials including 24 healthy adults had chew gum. After each test week, remineralization effect was evaluated by measuring microhardness and scanning electron microscopy (SEM). Microhardness of experimental chewing gum containing maltitol or xylitol was significantly higher than that of sugar gum (p<0.005). Images of SEM showed the remineralization effect of gum containing gum base, maltitol, or xylitol compared with sugar gum. Maltitol and xylitol gums were more effective in remineralization than sugar gum. It was concluded that maltitol and xylitol can be used as sugar substitute to prevent dental caries.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.615-624
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• 2010

This study was conducted to investigate the use of sugar alcohols as alternative sweeteners for replacing sucrose in sponge cake. The sponge cakes were prepared with only sucrose or a 50% replacement of sucrose with various sugar alcohols (erythritol, sorbitol, and xylitol). The specific gravity of cake batter containing only sucrose was significantly higher and the viscosity was significantly lower than those containing sugar alcohol (p<0.001). Among sugar alcohols, xylitol was the most similar to sucrose. The thermal characteristics, as assessed by differential scanning calorimetry, showed that sucrose delayed gelatinization of cake batter more than sugar alcohol, as the onset temperature and the peak temperature of cake batter containing only sucrose were higher than those containing sugar alcohol. The moisture content of cake containing sorbitol was the highest and that containing only sucrose was the lowest among cakes. The specific volume of cakes containing only sucrose and xylitol were higher and the baking loss rate of those were lower than other sugar alcohols. The volume and symmetry index of cake containing only sucrose were the highest among cakes (p<0.001), and xylitol was similar to sucrose for the above indices. The redness (a) and yellowness (b) values of crust containing only sucrose were significantly higher than those containing sugar alcohols (p<0.001). The a and b values of crumb containing erythritol were the lowest among cakes, showing a pale yellowish color. The microstructure, as assessed by scanning electron microscopy, showed that the cake containing only sucrose had more uniformly and finely distributed pores and a smoother cross section than that containing sugar alcohols. Cake containing xylitol was similar to cake containing only sucrose. Hardness, chewiness, and gumminess of cake containing only sucrose were higher than those containing sugar alcohols, whereas the adhesiveness of cakes containing sugar alcohols were higher than those containing only sucrose (p<0.01). Among sugar alcohols, xylitol was the most similar to sucrose in textural properties. In a sensory quality test, the tenderness and moistness of cakes containing sorbitol and erythritol were higher than those containing only sucrose and xylitol. The overall acceptance of cakes containing xylitol and only sucrose were higher than those containing sorbitol and erythritol (p<0.001). Thus, xylitol is more appropriate as a 50% replacement for sucrose than erythritol and sorbitol when preparing sponge cake.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.627-636
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• 2016

Purpose: Although excessive intake sugar may increase the overall energy intake, it leads to a reduction in the intake of foods containing other nutritionally adequate calories. Excessive sugar intake can also lead to an unhealthy diet, weight gain, and risk of metabolic disorders. The purpose of this study was to assess the recognition by college students, their frequency of eating sugar containing foods, and suggesting sugar reduction in the menus of institutional foodservices. Methods: A questionnaire was used to survey 145 college students to evaluate their recognition and eating frequency of consuming sugar containing foods. Subsequently, sugar reduction menus for institutional foodservice were suggested. Results: Most of the subjects (80.0%) were aware of the meaning of sugar reduction. The necessity of reducing sugar in their meals was recognized by 57.8%. These participants tended to check nutrition labeling more. Eating frequencies of sugar containing foods were not significantly different by the subjects' BMI, but they were significantly different by gender, when evaluating cooked foods. We suggested 20% sugar reduction recipes of Korean style barbequed pork, and sweet and sour chicken for institutional foodservices. Conclusion: The awareness of college students and the knowledge regarding sugar reduction were low. Sensory acceptabilities of Korean style barbequed pork and sweet and sour chicken were not significantly different, until the benefit of 20% sugar reduction was mentioned. Thus, continuous education for reduction of sugar intake are required, and also efforts are needed to develop menus containing less sugar.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.889-898
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• 2016

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.622-629
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• 2015

The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semi-dried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.50-56
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• 1998

This study was performed to find out the quality characteristics of Kamgyulpyon in which the kinds of starch and sweetener were varied. The quality characteristics of the samples were estimated in terms of sweetness, color difference, instrumental texture and sensory evaluation. The results from this study were as follows. $\circled1$ Sweetness of the samples prepared with oligosaccharide was lower than those with sugar or honey. When Kamgyulpy n was prepared with sugar, the sweetness of the samples containing mung bean starch was higher than that with other starch sources. $\circled2$ Lightness, redness and yellowness of the samples prepared with oligosaccharide were higher than those with sugar or honey. When the same sweeteners were used, the lightness of the samples containing corn starch and the rednness of the samples containing potato starch were higher than those with other starch sources, but there were no significant differences in yellowness. $\circled3$ Hardness and chewiness of the samples prepared with sugar were higher than those with oligosaccharide or honey, but there were no significant differences in springiness and cohesiveness. When Kamgyulpyon was prepared with honey, the hardness and chewiness of the samples containing potato starch were lower than those with other starch sources. $\circled4$ In the results of sensory evaluation, the sweetness, clarity, springiness and overall acceptability of the samples containing potato starch or com starch were higher than those with mung bean starch. Kamgyulpyon containing potato starch and oligosaccharide showed the highest overall acceptability.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.501-505
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• 2006

This study was conducted to evaluate sensory properties of sugar cookie containing sucralose. Relative sweetness of sucralose to sucrose in a cookie system was examined with paired comparison tests and the result was applied to low calorie cookie preparation using polydextrose as a bulking agent. Physical and sensory properties and consumer acceptability of sugar cookies containing various levels of sucralose and polydextrose were evaluated. Relative sweetness of sucralose to sucrose was 700 times in sugar cookie. Instrumental hardness and fracturability increased as the levels of replacement with sucralose increased. Spread ratios of sugar cookies where sucrose was partially and totally replaced with sucralose and corresponding amount of polydextrose were higher than that with sucrose only. Intensities of bitter taste, salty taste, hardness and molar packing of sugar cookies where sucrose was entirely replaced with sucralose and polydextrose were higher than that those of the other cookies. Acceptability test indicated 75% replacement with sucralose and adequate amount of polydextrose can be used without harming overall, appearance and flavor acceptability while texture acceptability was slightly lower.