• Korean journal of food and cookery science
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• v.26 no.2
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• pp.146-154
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• 2010

The objective of this study was to improve the Dasik through the addition of sugar alcohol(xylitol, mannitol, sorbitol, erythritol) and agar during the production of Dasik in order to complement the texture of Dasik. Dasik sample were prepared, and the sensory quality and physical characteristics of the samples were compared and the antibacterial characteristics of green tea Dasik containing sugar alcohol against oral bacteria were also examined. The results are summarized as follows. The moisture content of green tea containing sugar alcohol to improve the physical properties was over 30%. The water activity of the agar-added Dasik was higher than that of the control group. The pH was significantly higher for both the experimental group and the control group. The color L value was the brightest at 59.21 for FAOG, while the a value was the lowest for SG, and the b value was the highest for MG. In the texture analysis, the hardness of the control group was the highest at $5181.04\;g/cm^2$ for SSG. The cohesiveness was the highest at 0.16% for SG and the chewiness was the highest at 182.12 g for MG, while the lowest cohesiveness was determined to be 43.73 g for EG. As for the adhesiveness, the agar, sugar alcohol-added groups were overall negative (-) while SG was found to have the lowest negative value at -39.25 g. In the sensory evaluation, the control XYG group scored the highest in moistness, adhesiveness, chewiness, and overall acceptance. In addition, all groups except SSG exhibited antibacterial characteristics against P. bivia. In conclusion, Dasik with added agar was shown to complement the texture of Dasik due to the added sugar alcohol.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.839-841
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• 2008

The mutagenicity after heating of different sugars (glucose, fructose, galactose, and tagatose) on the non-enzymatic browning reaction in different sugars and glycine model system was investigated. The model system containing 0.2 M glycine and 0.2 M of different sugars in 10 mL water was heated at $150{\pm}5^{\circ}C$ for 30 min. After heating, degree of non-browning reaction intensity and mutagenicity using Salmonella typhimurium TA 98 were examined. Heated glycine model systems containing different sugars increased their mutgenicity ranged from 30 to 372 revertant colonies. After heating for 40 min, mutagenicity was achieved with glycine model systems containing 4 different sugars with by 145, 356, 206, and 369 revertants per plate, respectively. The glycine model systems containing fructose or tagatose were significantly (p<0.05) higher mutagenic activity than glycine model systems containing glucose or galactose after 40 min of heating. The linear regression between Maillard reaction intensity and mutagenic activities (slope=32.38, $R^2=0.93$) indicates that mutagenicity could be fully ascribed to Maillard reaction products.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.289-293
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• 1996

Population changes of aerobic bacteria and lactic acid bacteria and changes of pH, acidity, and total sugar content were creased from initial period of fermentation. Lactic acid bacteria Increased during the first one nay rapidly and thereafter they creased slowly thereafter. Acidity increased on the third day of fermentation. Acidity was very low In Kimchi containing both Total sugar content decreased gradually from initial period to late period of fermentation.

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.474-483
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• 2021

The intake of processed foods containing high levels of sugar increases the incidence of chronic diseases, including obesity, diabetes, and metabolic syndrome. Limiting sugar intake is important for a healthy life at all ages. Therefore, this study analyzed food sources and sugar intake by the different age groups based on the 7^th Korea National Health and Nutrition Examination Survey (KNHANES). We used 24-hour recall survey data to investigate the daily sugar intake and the major food groups and main dishes contributing to sugar intake. The mean sugar intake was 58.9-66.8 g/day. The three major food groups contributing to sugar intake were fruits (15.2-19.9 g/day), beverages (10.7-12.4 g/day), and milk and milk products (7.6-7.8 g/day). Teas and other non-alcoholic beverages (14.7-17.3 g/day), fruits (12.5-16.2 g/day), and dairy products (7.0-7.6 g/day) were the major food groups that contributed to the sugar intake. Carbonated drinks, apples, and milk were the top sources of sugar intake in each group. In conclusion, the sugar intake of Koreans is mainly from carbonated drinks, fruits, and milk. These results provided the basic data for nutrition education and nutrition program development according to the different age groups of the Korean population.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.348-355
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• 1997

As a trial to expand the use of oligosaccharide, tomato jams were made with various kinds and addition rate levels of oligosaccharide and their quality characteristics were evaluated by instrumental analyses and sensory evaluation. As the addition rate of oligosaccharides increased, 1. the sweetness of tomato jams decreased compared to those of control containing sugar, 2. the lightness and yellowness were increased, however, the redness was decreased, 3. the hardness and adhesiveness of tomato jams containing liquid type oligosacchairdes were lower and those of powder type were higher than control. The springiness of the samples containing oligosaccharide was lower than that of control, however, there was no significant difference in cohesiveness. In sensory evaluation, tomato jams containing oligosaccharides were generally similar or better than control. Color, viscosity, flavor and overall acceptability of the samples containing powder type oligosaccharide were higher than those of liquid type. Tomato jams containing 15% powder type oligosaccharide and 35% sugar showed the highest overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.239-245
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• 2011

The purpose of this study was to investigate the quality of sugar-snap cookies containing various types and mixture ratios of sugar. The characteristics of sugar-snap cookies prepared with fructose, high-fructose corn syrup and invert sugar were examined through physical properties measurement and sensory evaluation. Results of the investigation suggest significant differences in the cookies made with various sugars. High-fructose corn syrup was better than others for making sugar-snap cookies. The quality of cookies baked with high-fructose corn syrup was improved compared to cookies baked with invert sugar or fructose. Varying the formula, with high-fructose corn syrup had little or no effect on the quality of the final product. Using different quantities of invert sugar and high-fructose corn syrup significantly affected the physical properties of the cookies. Sugar-snap cookies containing invert sugar had an extremely positive effect.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.524-533
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• 2015

The purpose of this study was to develop functional bread containing Portulaca oleracea L. (0%, 1%, 3% or 5%). The weight was higher in the bread with Portulaca oleracea L. (POL), compared with the control bread. The height and volume were lower in the bread containing POL. As the concentration of POL increased, the pH decreased and the acidity increased. The sugar concentration ($^{\circ}Brix$) and reducing sugar (%) decreased with increasing amounts of POL. On the hunter color system, L (lightness) and a (redness) values for the crumbs of breads with more POL were lower, but the b (yellowness) value was higher. Total phenolic compound contents increased with the addition of POL. Antioxidant activities such as DPPH and hydroxy radical scavenging activity for the breads with POL increased with increasing POL. The sensory test results showed that the over-all preference score for the breads containing POL were higher than those of the control.

• 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)).

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.220-225
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• 2009

In this study, the color value, water solubility, swelling power and sensory evaluation of Dioscorea batatas was examined with the addition of functional additives such as sugar alcohols and organic acids to investigate the browning inhibition and preference of these additives. Treatment with erythritol and citric acid were found to result in the highest hunter L-value, solubility and swelling power relative to the other functional additives. Therefore, erythritol and citric acid were selected as additives for Dioscorea batatas. The Dioscorea batatas containing the mixed additives (erythritol and citric acid) showed higher brightness, water solubility and swelling power than those containing only a single additive. In addition, the color and taste preference determined in the sensory evaluation had higher values when the mixed additives were used.

• Journal of Food Hygiene and Safety
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• v.8 no.1
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• pp.63-68
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• 1993

The healthy yogurt containing pumpkin was developed and evaluated an antioxidant effect of pumpkin in yogurt during storage. For the preparation of pumpkin yogurts, 15, 20 or 25 g of pumpkin level. and 5, 6 or 7 g of sugar level were added to 100 ml milk. There was a trend for more desirable color and texture of pumpkin yogurt at 20 g pumpkin level than 15 or 25 g pumpkin level. Pumpkin yogurt contained 7 g sugar level had a more desirable flavor, texture and overall accetability than those contained 5 or 6 g sugar level. To evaluate antioxidant effect of pumkin in yogurt during stroage, yogurts were prepared by milk alone, with pumpkin, with sugar, and with sugar and pumpkin. The sugar and pumpkin levels in yogurt were 7 g and 20 g per 100 ml milk. The malondialdehyde(MDA) content of yogurt prepared by milk alone were significandy affected by days of storage. During 13 days storage of yogurt, pumpkin and sugar exhibited antioxidant effect.