• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.877-884
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• 2013

This study investigated the optimal composition of sugar and artificial sweeteners in oatmeal cookies. Modified cookies were examined for their quality characteristics and glycemic index in humans. Oatmeal cookies with various amounts of sugar (20, 30, or 40%) were made to the equivalent sweetness of 100% sugar cookies (the control) with sucralose and stevioside. The density and acidity of cookie dough were not significantly different between the different cookie groups. However, baking loss and the spread index were significantly lower in the 100% sugar cookie group compared to cookies supplemented with artificial sweeteners. The color lightness (L value) and redness (a value) were highest in 30% and 100% sugar cookies, respectively. The strength of the cookies was negatively correlated with sugar content. In sensory evaluations, scores for taste, color and texture were higher in 30% and 40% sugar cookies, respectively, but the overall preference was higher in 30% sugar cookies. We therefore tested 30% and 100% sugar cookies for their glycemic index in college students. After overnight-fasted students consumed either 30% or 100% sugar cookies (containing 50 g of carbohydrate in dough weight), blood glucose levels increased 27.8 and 15.7 mg/dL, respectively, at 1 hour from the baseline. However, at 2 hours from the baseline, students who consumed 100% sugar cookies had a remarkably lowered blood glucose levels. Students who consumed 30% sugar cookies did not have as much of a change in blood glucose levels. In conclusion, 30% sugar oatmeal cookies made with sucralose and stevioside can be used to make a low-sugar cookie with a low glycemic index.

• Journal of Plant Biotechnology
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• v.45 no.1
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• pp.63-70
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• 2018

Brazzein is the smallest sweet protein and was isolated from the fruit pulp of Pentadiplandra brazzeana Baillon, native to tropical Africa. From ancient times, the indigenous people used this fruit in their diet to add sweetness to their daily food. Brazzein is 500 to 2000 times sweeter than sucrose on a weight basis and 9500 times sweeter on a molar basis. This unique property has led to increasing interest in this protein. However, it is expensive and difficult to produce brazzein other than in its native growing conditions which limits its availability for use as a food additive. In this study, we report high production yields of, brazzein protein in transgenic rice plants. An ORF region encoding brazzein and driven by the $2{\times}CaMV\;35S$ promoter was introduced into rice genome (Oryza sativa Japonica) via Agrobacterium-mediated transformation. After transformation, 17 regenerated plant lines were obtained and these transgene-containing plants were confirmed by PCR analysis. In addition, the selected plant lines were analyzed by Taqman PCR and results showed that 9 T0 lines were found to have a single copy out of 17 transgenic plants. Moreover, high and genetically stable expression of brazzein was confirmed by western blot analysis. These results demonstrate that recombinant brazzein was efficiently expressed in transgenic rice plants, and that we have developed a new rice variety with a natural sweetener.

• Food Science and Industry
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• v.49 no.3
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• pp.17-28
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• 2016

The concerns over obesity and obesity-related health problems are increasing as many consumers relate these health problems with sugar. The demand for sugar reduction is also rising and regulatory movement by governments including Korea is driven to reflect such demand. For the past decades, there have been diverse development and marketing of various sweeteners to substitute sucrose and high fructose corn syrup. Low caloric alternative sweeteners can be divided into high intensity sweeteners that have greater sweetness potency compared to sucrose, and low intensity sweeteners such as polyols, oligosaccharides and rare sugars that have less sweetness potency. This paper discusses representative low caloric alternative sweeteners, their market and trend.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1865-1872
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• 2015

This study attempted to investigate consumer perceptions and attitudes towards reducing sugar intake by providing data to develop guidelines for the government and food-related industries to encourage Korean consumers to maintain appropriate levels of sugar intake. A survey was conducted on 238 adult consumers regarding their purchasing power for products with high sugar content in Seoul and Bundang, Gyeonggi area from September 1~30, 2013. Nutritional information on sugary products had a greater impact than media and others' recommendations on consumer awareness regarding need to reduce sugar intake. External factors such as health and weight control were stronger reasons for consuming reduced amounts of sugar or sugar-free products than internal factors such as sweetness. However, internal factors-such as taste-did not have a greater effect on consuming reduced amounts of sugar or sugar-free products than environmental factors-such as absence of purchase channels. Consumers indicated higher acceptance for 50% reduction in sweetness of existing commercial products. Regarding methods of lowering sugar intake, sugar replacement and reducing sugar consumption both generally and at home were preferred. In addition, consumers were likely to pay 10~14% more for sugar-reduced products than for existing products. Overall, consumers expressed positive attitudes towards reducing sugar intake in the future, although those in their twenties tended to be more passive than other age groups.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.852-857
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• 1990

The rheological properties and food functionality of the novel sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), maltitol and sorbitol were examined and compared to those of sucrose. All samples tested showed Newtonian fluid property at the concentration range of 10% to the original concentrated products containing $69{\sim}81%w/w$ solid. HMS showed the highest viscosity. The viscosity increased(r=0.8038) as the average molecular weight of sugar derivatives were increased. The viscosity increased exponentially as the concentration increased, and sugar alcohols had lower value of the exponent compared to HMS and fructo-oligosaccharide. The viscosity of sugar derivatives solutions decreased by the increasing temperature following the Arrhenius equation. The flow activation energies of sorbitol and HMS were higer than that of sucrose. Substitution of sucrose with fructo-oligosaccharide in apple jam processing did not change the textural characteristics, but in redbean jelly(yanggaeng) it reduced the hardness, adhesiveness, springiness and cohesiveness. When sucrose was 100% replaced by HMS, the texture of apple jam and redbean jelly was not changed, but by mixing sucrose and HMS 1 : 1 ratio, the hardness decreased substantially The sugar alcohols reduced the hardness, adhesiveness, springiness of apple jam and redbean jelly significantly. Addition of fructo-oligosaccharide and HMS to sucrose did not influence the solidifying rate of candy, but sorbitol, even at 10% addition, retarded the candy moulding.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.682-688
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• 2011

The purpose of this study was to measure the blood glucose level and glycemic index (GI) in response to persimmon (Diospyros kaki Thunb) syrup extracted from persimmon and extract of persimmon by-products. Major component analyses of persimmon syrup I (PSI, 95:5 mixture of purified persimmon syrup and non-purified persimmon syrup) and persimmon syrup II (PSII, 50:50 mixture ratio of purified persimmon syrup and non-purified persimmon syrup) were $0.3{\pm}0.1$ and $0.6{\pm}0.2$ mg/g for total polyphenolic compounds and $70.6{\pm}0.6$ and $66.6{\pm}1.6%$ for total carbohydrates, respectively. Blood glucose responses of PSI and PSII were determined using both normal ICR mice and streptozotocin (STZ)-induced diabetic male Sprague-Dawley (SD) rats. Further, oral glucose tolerance test (OGTT) was performed on diabetic rats to assess the effects of the experimental diets. Blood glucose response and OGTT showed that blood glucose levels were significantly lower in mice and diabetic rats fed PSI and PSII compared to those fed diets of sugar, maple syrup, or honey. The GIs of healthy volunteers in response to PSI and PSII were calculated to be 51.9 and 35.7, respectively. On the contrary, the GIs of healthy volunteers fed diets including sugar, maple syrup, or honey were 52.6, 20.0, and 93.0, respectively. These results suggest that persimmon syrup can be used for both the treatment of diabetics and healthy people due to its beneficial effects on blood glucose level.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.248-258
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• 2015

Jungkwa is traditional food in Korea and difficult to prepare. This study proposes to use a rice cooker to simplify the process of preparing ginseng jungkwa. The following is the summary of the study. This study examined low calorie sweeteners (xylitol, oligosaccharide, stevioside, erythritol) instead of sugar for ginseng jungkwa to satisfy customers' health needs. After adding sugar, xylitol, oligosaccharide, stevioside, and erythritol to ginseng jungkwa, moisture and sugar content were measured. Based on the results, the ginseng jungkwa made with xylitol had a low moisture content, but it had the highest sugar content. The ginseng jungkwa with xylitol had average sweetness equal to that of sugar. In addition, L-values were highest with stevioside whereas the b-values and a-values were highest with sugar. Hardness and springiness were highest in the ginseng jungkwa added with sugar while adhesiveness was highest in the ginseng jungkwa added with oligosaccharide. In a sensory evaluation, the appearance, flavor, taste, texture, and overall preference were highest for the oligosaccharide added ginseng jungkwa. In the end, the best low calorie sweetener for rice cooker prepared ginseng jungkwa proved to be oligosaccharide.

• Journal of the Korean Applied Science and Technology
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• v.40 no.6
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• pp.1567-1579
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• 2023

Sucralose is used as a sucrose alternative in the food sector and is a globally approved pyrogenic, high-intensity artificial sweetener. However, due to the lack of studies on the effects of sweeteners on the brain, this study confirmed whether short-term consumption of sucralose has cognitive and memory protective effects in scopolamine-induced memory-injured animal models. After oral administration of sucralose 2, 5, and 10 mg/kg, scopolamine (1 mg/kg) was administered to the control group and the drug group 30 minutes later, and saline was administered intraperitoneally to the normal group, followed by behavioral experiments As a result of the experiment, Y-Maze, passive avoidance, and Morris WaterMaze recovered more than 10% of cognitive function compared to the control group. In addition, as a result of measuring proinflammatory cytokines, sucralose was found to inhibit IL-6 and TNF-α by more than 30%, and we observed that the expression level of ERK-CREB with intracellular signaling mechanisms increased in a concentration-dependent manner. Therefore, it suggests that sucralose is associated with functional foods for the prevention of functional food patients.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.52-56
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• 1991

The browning reaction of sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), sorbitol and maltitol, and their effect on the appearance of jam and candy were investigated. The spectrophotometrie scanning of the absorbance between 230 nm and 700 nm could demonstrate the heat induced browning of the sugar derivatives. Fructo-oligosaccharide and HMS showed sharp increase in absorbance at 270-330 nm range by heating at $100{\sim}120^{\circ}C$ for 1 hr but sorbitol and maltitol did not show the increase in absorbance. When the pH was lowered red from neutral to 2.0, the absorbance of HMS and sucrose increased sharply, showing that these substances are relatively unstable in acidic heating compared to fructo-oligosaccharide. The addition of glycine enhanced the browing reaction of fructo-oligosaccharide and HMS, whereas little change was observed with sucrose, sorbitol and maltitol. These browning characterisitcs of sugar derivatives were reflected to the color development of apple jam and candy where they were used. Both fructo-oligosaccharide and HMS increased the yellowness of these products, while sugar alcohols reduced the yellowness compared to sugar.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.59-66
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• 1990

The characteristics of sponge cakes containing sucrose or other sweeteners for diabetes mellitus patients were investigated through physical measurement and sensory evaluation. The results are as follows: The physical properties of cake batters and cakes with sweeteners were different from each other in viscosity, specific gravity, standing height, firmness, and springiness. from the result of sensory evaluation, it was shown that cakes containing sorbitol and fructose had high quality even though they were not as good as cake with sucrose. However, cakes with saccarine and stevioside showed much difference compared with cake with sucrose. The characteristics of sponge cake with combined sweeteners (sorbitol plus stevioside) were compairable to those of sucrose cake. There was little difference in specific gravity. The result of sensory evaluation indicated the combined use of both sweetenes could produce bette cakes than either stevioside or sorbitol. Practical utilization of this cake would be provided under the sensory evaluation on these cakes by diabetes mellitus patients.