• Korean journal of food and cookery science
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• v.17 no.4
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• pp.399-404
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• 2001

The effects of dipping syrups prepared with oligosaccharides on Yackwa were examined. The dipping syrups were prepared by replacing sucrose with 50% isomaltooligosaccharide or fructooligosaccharide, and the physical and sensory characteristics of Yackwa dipped in above syrups were evaluated. Addition of oligosaccharides to dipping syrups increased the reducing sugar contents, dehydration rate and absorption rate of Yackwa. The exterior color of Yackwa dipped in oligosaccharides-containing syrup was darker, more reddish and yellowish than control. Use of oligosaccharides in dipping syrup increased the darkness, gloss, moistness and sweetness, and decreased the roasted taste of Yackwa as perceived by panels. Yackwa dipped in the syrups replacing sucrose with 50% oligosaccharides showed better acceptability than control. The acceptability was positively correlated with the gloss and cohesiveness. Above results suggested that oligosaccharides are good alternatives for sucrose in making dipping syrup for Yackwa.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.280-285
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• 2018

Lipid oxidation and antioxidant stabilities of nut-sesame yeotgangjeong (Korean traditional candy bar) with different binders were evaluated during storage in the dark. S1, S2, and S3 binders consisted of starch syrup, sugar, and water (58:34:7.6, w/w/w); starch syrup, jocheong, honey, trehalose, and water (43.5:11.6:2.9:34:7.6, w/w/w/w/w); and starch syrup, jocheong, honey, sugar, trehalose, and water (43.5:11.6:2.9:17:17:7.6, w/w/w/w/w/w); respectively. Lipid oxidation was determined by peroxide and p-anisidine values, and tocopherol, lignan, and polyphenol contents were determined spectrophotometrically. Peroxide values were significantly higher (p<0.05) in yeotgangjeong samples with S2 or S3 binder than in those with S1; however, the converse was true for tocopherol degradation. Lignan was the most stable antioxidant in yeotgangjeong. The results suggest that tocopherols have a priority over lignans to control the lipid oxidation of yeotgangjeong during storage; reduced lipid oxidative stability after substituting sugar with trehalose might be because it increases oxygen diffusivity and inhibits the antioxidant action of tocopherols on lipids.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.728-732
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• 1998

The purpose of this study was to identify off-flavor compounds in sea mustard and rice syrup sold in the markets. Naphthalenes such as naphthalene, 2-methylnaphthalene, 1-methylnaphthalene, 2,6-dimethylnaphthalene, 1,5-dimethylnaphthalene, 1,8-dimethylnaphthalene, 2,7-dimethylnaphthalene, 1,4,6-trimethylnaphthalene, 2,3,6-trimethylnaphthalene etc., were present in sea mustard, while free fatty acids such as butanoic acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid and 2-furanmethanol, 2-furancarboxaldehyde etc. in rice syrup. The former (naphthalenes) have been supposed to be contaminents from paint of ship and the latter (free fatty acids) derived from deteriorated rice for saccharification. From the results of the samples studied, formation of their off-flavor compounds seems to be related with the condition of storage, the process of production and circulation in the markets.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.983-987
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• 1998

Effects of sugars, temperature, pH and some chemicals on caramelization were investigated for improving of its reaction rates. Among the sugars tested, fructose showed the fastest reaction rate, followed by sucrose, glucose, starch syrup and maltose. As the reaction temperature increased from 80 to $110^{\circ}C$, the rate greatly increased by the range of $150{\sim}8000$ folds depending on sugars. It was indicated that pH 10 resulted in the highest reaction rate in the range of $pH{\;}4{\sim}10$. When several chemicals, such as phosphates and organic acid salts, were added to starch syrup, the rate increased by more than 10 folds, in particular effects of $K_2HPO_4$ and sodium salts of citrate, oxalate and succinate were significant.

• Journal of The Korean Society of Inherited Metabolic disease
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• v.23 no.2
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• pp.31-38
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• 2023

Maple syrup urine disease (MSUD) is an autosomal recessive metabolic disorder caused by a deficiency in branched chain α-keto acid dehydrogenase (BCKAD). Between 1997, when Korea's MSUD case was first reported, and 2023, 14 cases were reported in the literature. 29% of the cases experienced developmental delay, and 29% expired. The prevalence of MSUD in Korea was estimated to be 1 in 230,000. Of 21 MSUD patients currently being treated at the Korea Genetics Research Center, 19 were detected through newborn screening program, and 2 were diagnosed by the symptoms. 14 MSUD patients had confirmed genetic mutations; 6 (43%) were BCKDHA and 8 (57%) were BCKDHB. In one case, a large deletion was observed. 4 patients had leucine levels above 2,000 (umo/L), and post-dialysis diet therapy was initiated in the newborn period. No patient required further dialysis as diet therapy and regular monitoring proved highly effective. Most MSUD patients were growing normally; weight and height growth were above the 50th percentile in 76% of the cases while BMI values were higher than normal in 71% of cases. Developmental delays were observed only in 2 cases (10%) and anticonvulsant use in 3 cases (14%). With newborn screening available to all Korean infants, early diagnosis and intervention should allow most patients to remain asymptomatic. However, ongoing surveillance, dietary management and continued patient compliance as well as rapid correction of acute metabolic decompensations remain critical to a favorable long-term prognosis.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.225-231
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• 2002

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.

• Journal of the korean academy of Pediatric Dentistry
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• v.38 no.2
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• pp.146-154
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• 2011

An in vitro study on cariogenic potential of 8 over-the-counter syrups for children was performed. The experimental groups were 8 over-the-counter syrups. The positive control group was 10% sucrose solution, and the negative control group was artificial saliva. The pH of each group was determined. The buffering capacity was measured by the volume of 2 N NaOH adding to equalize the pH of 20 ml of experimental solution to pH 7. The consistency was measured by the time to pass Ostwald pipette for 2 ml of the experimental solution. The experimental solutions were inoculated with S. mutans and cultured in $37^{\circ}C$ anaerobic condition for 48 hours. To estimate acid production, pH of the experimental solutions were measured before and after the culture. The primary teeth specimens were soaked in the experimental solutions for 20 minutes three times a day. Except on those hours the specimens were stored in artificial saliva. After 5 days, the microhardness changes of the specimens were measured. These results show that most of syrup-form medicines for children tend to have cariogenic potential partially in endogenous pH, buffering capacity, consistency, acid production and erosive ability of enamel. For the oral health of children, the alternative sweeteners (ex. xylitol) may be substituted for the cariogenic sweeteners of syrups. Additionally, It may be helpful that the chewable tablet replace liquid or syrup in term of dose form.

• Journal of Food Hygiene and Safety
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• v.21 no.1
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• pp.9-13
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• 2006

In this study the expression of the sweetness by using threshold value and effects of salt addition on the sweetness was carried out in model system. Threshold value was 0.4% in sucrose solution and was 0.75-0.80% in the mixture of sweeteners such as low glutinous starch syrup and reduced starch syrup with sucrose solution. The equation between mixture of sweeteners and relative sweetness ($0-20^{\circ}Brix$) on sucrose was induced. The sweetness of red bean paste prepared with low glutinous starch syrup and reduced starch syrup were estimated as 32.78-34.32 by using threshold value, and those lower than 55 of red bean paste prepared with sucrose alone. The synergistic effect of sweetness was observed when 0.05% salt in sugar solution (2.0%) and 0.2% salt in red bean paste were added, respectively. It showed that the addition of salt could be increase the degree of sweetness and decrease the quantity of sweeteners.

• KSBB Journal
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• v.21 no.6 s.101
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• pp.479-483
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• 2006

[ ${\beta}-Glucan$ ], one of the cell wall components, is most plentiful polysaccharides in cell wall and has several advantages in immune system. In yeast ${\beta}-glucan$ is mainly contained in the yeast cell wall, and thus it is important to produce high levels of cell mass for the mass production of yeast ${\beta}-glucan$. The best carbon and nitrogen sources on cell mass production were high fructose syrup and yeast extract. Response surface methodology (RSM) was very potential tool for the optimization of process factor and medium component. It was applied to estimate the effects of medium components on the production of cell mass. Optimal concentrations of high fructose syrup and yeast extract by response surface methodology were 8.0% (v/v) and 5.2% (w/v), respectively and the cell mass predicted was $17.0\;g/{\ell}$ at 20 h of cultivation.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.511-520
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• 2000

To investigate the effect of sugar and drying method on quality and storage characteristics of beef jerky, storage, textural and sensory characteristics were examined. Water activity was decreased as storage time was prolonged and the honey and rice syrup-added natural dried samples(N-H, N-R) were recorded the lowest value, 0.71 at five weeks of storage. During the storage period, pH values of all the samples were decreased and honey-added and heated air dried beef jerky(H-H) had the lowest pH value, 5.22. L, a, b values had a tendency to decrease, during the storage period. During the storage period, TBA values of all samples showed increasing tendency. Sugarsyrup-added samples(N-S, H-S, S-S$\^$*/) had the lowest TBA value, and those of honey-added samples(N-H, H-H, S-H$\^$**/) were highest, regardless of drying method. Total plate counts of bacteria and the number of lactic acid bacteria were increased as storage time was prolonged. Sugar syrup-added and heated air dried beef jerky(H-S) had the lowest in total plate counts of bacteria and the number of lactic acid bacteria, at five weeks of storage. Textural properties value of all samples were increased as storage time was longer. Honey-added samples showed the higest springness and cohesiveness value and sugarsyrup-added and natural dried sample showed the highest value in chewiness, gummness and hardness. In the almost sensory score of natural dried beef jerky was decreased asstorage time was prolonged, regardless of packaging method. The sensory score of heated air dried samples were higher than those of natural dried samples, regardless of packaging method. $\^$*/S-S sucrose syrup added smoking dried sample, $\^$**/S-H honey added smoking dried sample