• 한국식품영양학회지
• /
• 제31권4호
• /
• pp.565-570
• /
• 2018

The objective of this study is to analyze the characteristics of persons with a high sugar-intake ratio (%E) and factors affecting sugar-intake ratio with the Korea National Health and Nutrition Examination Survey ($6^{th}$ KNHANES). The sugar-intake ratio is the calories of sugar from processed food divided by the daily total intake of calories. In this research we used two statistical methods, the cluster analysis and one-way analysis of variance (ANOVA). Cluster analysis was used to classify groups of sugar-intake ratios. For analysis of factors affecting the sugar-intake ratio, we applied the ANOVA. Korean have about a 3.89% sugar-intake ratio from processed food per day. The demographic characteristics of people with higher sugar-intake ratios were found to be more women than men, younger men with less education, more people in the household, smaller height, weight waistline and body mass index (BMI). Also office worker, lower drinking frequency, not getting a hypertension, diabetes, hyperlipidemia, lower breakfast and dinnner frequency, not experiencing nutritional education, and not using nutritional labeling. For reducing intake sugar in what are called health-hazardable nutrients in the food sanitation act, it is necessary to educate the people with high sugar ratio who were identified in this study.

• 한국버섯학회지
• /
• 제15권4호
• /
• pp.237-243
• /
• 2017

누에동충하초의 유효성분 증가 및 흡수력 향상을 위한 발효식품을 개발하기 위하여 유산균, 고초균, 낫토균, 효모 등 4종의 미생물을 이용하여 각 미생물을 사용할 수 있는 다양한 조합으로 단 발효와 복합 발효를 시도한 15가지의 모든 경우의 수를 미생물 접종 조건으로 하여 발효산물을 제조하였다. 각 조건의 발효산물의 당도, 환원당, 단백질 함량 등 기본 성분의 함량 변화와 총폴리페놀, 총플라보노이드, 항산화 활성, tyrosinase 저해활성, 혈전 용해 활성 등 건강식품 개발에 요구되는 항목들의 활성을 분석하였다. 그 결과 대부분의 발효산물에서 환원당과 단백질 등 함량은 다소 낮아졌으나 효모를 이용하여 발효한 발효산물에서는 당도가 높아져 단맛이 증가하였으며, 총 폴리페놀과 항산화 활성은 발효 전 누에동충하초에 비해 발효산물에서 증가를 보이지는 않았지만 총플라보노이드와 tyrosinase 저해활성 및 혈전용해 활성에서는 발효에 의해 증가효과를 나타냈다. 특히, 효모를 이용한 복합 발효균에서 대부분 활성의 증가를 나타냈으나 효모만을 이용한 단 발효에서는 그 활성의 증가를 확인할 수 없었다. 따라서 유산균과 효모를 이용한 복합 발효 조건에 대한 추가적인 연구를 통해 더욱 탁월한 건강기능효과를 가지는 누에동충하초 발효식품을 개발한다면 국민 건강 증진 및 양잠농가의 소득증대에도 기여할 것으로 기대한다.

• 한국식품영양과학회지
• /
• 제45권1호
• /
• pp.109-116
• /
• 2016

X선 조사에 의한 수입 오렌지의 품질 특성을 조사하여 방사선 식품 검역 관리의 기초자료로 활용하기 위하여 미국산 Navel orange에 선량 0.2, 0.4, 0.6, 0.8, 1.0 kGy의 X선을 조사하여 상온($20{\pm}0.1^{\circ}C$)에서 12일간 저장하면서 색도, 경도, 당산비, 총당, 환원당, 비타민 C 함량을 조사하였다. 색도, 당산비, 총당 및 환원당 함량, 비타민 C 함량은 조사선량에는 유의적 차이가 없었다. 경도는 저장 후기에 비조사구와 조사구의 차이가 점차 감소하며 비조사구와 다른 조사구가 유사한 값을 나타냈다. 환원당 함량은 저장기간에 따라 감소하는 경향을 보였다. 관능평가에서 비조사구와 조사구는 단맛과 질감을 제외하고는 저장기간에 따른 유의적 차이가 없었다. 전체적인 선호도에서는 저장기간과 조사선량에 유의적 차이가 없었다. 상기의 결과를 종합하여 볼 때 X선 조사는 오렌지의 관능적 특성과 품질 특성에 영향을 미치지 않는 것으로 보인다.

• Journal of Ginseng Research
• /
• 제9권2호
• /
• pp.256-263
• /
• 1985

In order to investigate the inferior factor of red ginseng quality, the contents of various chemical components, physico-chemical properties and arrangement state of ginseng cells were observed. Contents of total reducing sugar, reducing sugar, crude protein, crude fibre and specific gravity of inside white part of red ginseng were less than those of normal part. But differences in content of crude saponin, HPLC pattern of ginsenosides and reducing ability for DP P H(1,1-dipheny 1-2-picrylhydrazyl) between normal and inside white part of red ginseng were not found. The optical density of 1 water extract of normal part of red ginseng did not differ from that of inside white 1 part of red ginseng, but the visible and UV absorbance of acid hydrolyzate of normal red ginseng showed higher than those of inside white part of red ginseng. The differences in the internal color and tissue of normal and inside white part of red ginseng were easily found with naked eye, and by the microscopic fractography, the orangement state of ginseng cell in the inside white part of red ginseng was less dense than that in normal red ginseng.

• 한국식품과학회지
• /
• 제24권2호
• /
• pp.107-110
• /
• 1992

배추에서 발효성당을 0%, 30%, 58% 그리고 74% 제거한 후 김치를 제조하여, 초기당함량에 따른 산생성량을 알아보았으며 유통기간을 예측할 수 있는 식을 유도하였다. 김치의 적숙기에서의 산도인 0.75%를 김치에서 생성되는 데 소요되는 기간(T)을 보면 초기당함량(So)이 2.30%, 0.97%, 0.60%인 김치에서 각각 2일, 7일, 12일이었다. 이 관계를 T=-16.82 LogSo +7.66으로 표현하였다. 또한 배추에서 80%까지 발효성당을 제거할 경우 김치에서 최대 0.8% 정도의 산을 생성하므로써 본 연구에서의 유통기간 설정기준인 총산도 생성량으로 $25^{\circ}C$에서 30일 이상 보존 가능하였으나 관능적으로는 다소 우수하지 못하였다.

• 대한가정학회지
• /
• 제26권1호
• /
• pp.51-59
• /
• 1988

In the present study, an attempt was made to observe the effect of calcium-sources and preservatives on Kimchi fermentation. After pre-fermentation at room temperature for 16 hours, each Kimchi was stored at 4$^{\circ}C$. Changes of vitamin contents(vitamin C, thiamin, riboflavin and $\beta$-carotene) during the fermentation of Kimchi were determined. It was also attempt to relate the fermentation of Kimchi with the changes in chemical and organoleptic characteristics, such as pH, total acidity and reducing sugar. The findings were summarized as follows; 1. During Kimchi fermentation, the pH decreased steady and total acidity increased slowly in the follow order: K-Sorbate+acetic acid, k-Sorbate, Ca-Lactate and Control. the lower of pH and the higher of total acidity, the less of reducing sugar was remained. 2. changes of total vitamin C and reduced ascorbic acid contents during the Kimchi fermentation did not differ significantly from each other. At the begining of fermentation, Kimchi samples contained 20~25mg/100g of total vitamin C and 5~14 mg/100g of reduced ascorbic acid. In the final stage, however, 15~19 mg/100g of total vitamin C and 1~3 mg/100g of reduced ascorbic acid were remained. 3. The contents of thiam in and riboflavin were 30 to 42 meg/100g and 50 to 67 meg/100g at the initial stage, respectively. They increased with the degree of maturity (approximately 2 times of the content of the initial stage) and then gradually decreased. The content of $\beta$-carotene was found to be decreased with the degree of maturity. 4. The results of sensory evaluation indicated that Kimchi added with Ca-Carbonate, Ca-Carbonate+acetic acid and Ca-lactate were better than Control.

• 한국식품영양학회지
• /
• 제12권2호
• /
• pp.170-176
• /
• 1999

Optimum preparation conditions of Korean traditional sweet rice drink 'malt-Sikye' were 1hour of rice soaking time 30min of malt extraction time 60$^{\circ}C$ of malt extraction tem-perature 60$^{\circ}C$ of saccharification temperature 1hour of agitation interval 5hour of saccharification time 5.5 of pH 4% of malt concentration and 20% of rice content. The malt-Sikhy contained to 17.1% of total sugar 11.2% of reducing sugar o.34mg/ml of protein and 4.7${\mu}$mol/ml of amino acid. The most abundant sugar found in malt-Sikhye was maltose. The commercial amylolytic enzymes were not effec-tive in preparation malt-Sikye.

• 한국식생활문화학회지
• /
• 제16권2호
• /
• pp.118-127
• /
• 2001

The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.

• Journal of Ginseng Research
• /
• 제9권1호
• /
• pp.104-111
• /
• 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
• /
• 제9권4호
• /
• pp.329-333
• /
• 1994

발효시간을 $0{\sim}10$시간으로 달리한 증편 반죽에서 발효시간에 따른 이화학적 성질 변화를 검토하였다. 발효경과에 따라 pH는 감소하였으나 적정산도와 젖산은 계속적으로 증가하였다. 발효 중 총당은 계속적으로 감소하였으나 환원당은 발효초기 크게 증가하여 발효 4시간에 건물 기준으로 최대 101 mg/g에까지 도달한 다음 다시 감소하였다.