• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.659-664
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• 1994

Waxy rice, Oryza sativa, and foxtail millet, Setaria italitica, and mixture (1 : 1, w/w) of the cereals were saccharified by barley malt. The optimum conditions of saccharification were at $50^{\circ}C$ for 3 hrs on waxy rice and $55^{\circ}C$for 3 hrs on foxtail millet, respectively. The equilibrium of saccharification were reached at $20^{\circ}Brix$ on waxy rice and mixture, and $17^{\circ}Brix$ in foxtail millet. The free sugars in saccharifying liquids were found maltose, glucose and fructose with the contents of ca. 13%, 1% and trace, respectively, by HPLC analysis. The close relationships (r=0.954) between $^{\circ}{Brix}$ and reducing sugar of saccharifying liquids were observed. The result may be useful for the estimation of the end point of the saccharification.

• The Korean Journal of Ecology
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• v.27 no.5
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• pp.263-267
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• 2004

The collecting amount of sap by DBH class and contents of mineral and free sugar in the sap of Acer mono in Mt. Jiri were investigated. The total amount of sap throughout the study period was 315 L. Sap of A. mono were increased with increasing DBH, 67 L(21%), 104 L(33%) and 144 L(46%) from small (below 18㎝), middle (20-28㎝) and large (above 30㎝) diameter tree, respectively. This may be due to increase in crown width and extension of root system. Amounts of sap was required by big temperature fluctuation in day and night. The contents of solid, ash and sugar were 1.90%, 0.02% and 1.64% in the sap of A. mono. Free sugar determined in the sap was sucrose with 16.4 g/L, but glucose, fructose and maltose were not detected. The sap of A. mono was composed of seven kinds of mineral. The prominent minerals in the sap were Ca and K and the concentrations were 548㎎/L and 303㎎/L, respectively.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.578-583
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• 2000

To use onion pomace produced from concentrated onion juice processing, dried onion pomace or dried onions were mixed with com grits at levels of 10, 20, and 30% and were extruded in a twin-screw extruder. Quality properties of extruded onion snack were investigated. Low-lignin dietary fiber of dried onion pomace was approximately 2 times higher than that of dried onion. Browning increased with increasing onion content. Reducing sugar and free sugar in onion snack showed high content by increasing onion concentration and the majority of free sugar consisted of glucose and fructose. Flavonoid in control snack was not detected and the flavonoid content containing quercetin and quercetin glycosides was about 50% less in onion pomace snack than in onion snack. Sensory evaluation of onion snack containing 10% concentration of dried onion pomace or dried onion indicated the products were acceptable in overall eating-quality.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.115-120
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• 2003

Changes in polyphenol, free sugar, and organic acid concentrations and their antioxidative activities in Korean pear during storage were investigated. The antioxidant activity of polyphenols was evaluated. Polyphenol concentration in different parts of pear, peel, pulp and core, reached 25.7%. pH decreased while concentrations of free sugars, including fructose, glucose, and sucrose, increased during storage. Four organic acids, citric malic, succinic, and fumaric acids, were determined. Succinic acid was the major organic acid in the pulp and decreased after 5 month of storage. The antioxidative of polyphenol fractions I, II, and III on cottonseed, linseed, and fish oils were higher than those of the control group.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.278-282
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• 1979

Sugars and organic acids in Korean hot pepper fruit (C, annuum L.) according to its portions, pericarp, seeds and placenta, were determined by gas liquid chromatography (GLC). ${\alpha}-\;and\;{\beta}-fructoses,\;{\alpha}-\;and\;{\beta}-glucoses$, galactose, sucrose and maltose were identified. Major sugar in pericarp was fructose, while those in seeds and placenta were surose and fructose. Amount of free sugars in seeds was higher than that in pericarp or placenta. Succinic, fumaric, malic, tartaric, citric and quinic acids were found. Citric acid was a major organic acid found in pericarp and placenta. The amount of each identified organic acid, however, was similar in seeds. Quantity of total organic acids identified in pericarp or placenta was higher than that in seeds.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.400-403
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• 1997

The purpose of this study was to investigate the differences in proximate composition, free sugars, amino acids, fatty acids and Hunter color vaules between fresh and odorless garlic. The contents of crude fiber, crude fat and ash in odorless garlic were silmilar to those in fresh garlic. Sugars and crude protein decreased during manufacture of odorless garlic. Among the free sugars, sucrose, maltose and fructose decreased in odorless garlic, while the content of glucose increased. Total amino acid content decreased by about 30% in odorless garlic. Among the amino acids decreased arginine, isoleucine etc. The contents of linoleic acid, palmitic acid and oleic acid were higher than those of other fatty acids in fresh garlic and odorless garlic, but laruric acid was in little quantity. There were no singnificant differences in the Hunter L and b value between the fresh and odorless garlic, but value for greeness(-a) was lower in odorless garlic.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.253-258
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• 1992

To investigate the difference of palate between Korean and Japanese people, we analyzed oligopeptide, free amino acids, 5'-ribonucleotides and free sugars of salted preserves from Korea and Japan. The salted preserves from Korea were grouped into 3 classes, 'Food Market (Korea)', 'Side Dish (Korea)', 'Bottled (Korea)'. The 'Side Dish (Korea)' and the 'Bottled (Korea)' type are made by adding to the 'Food Market (Korea)' seasonings, red pepper or other food materials. The salted preserves from Japan were bottled goods purchased at food stores, and they were classified as 'Bottled (Japan)'. The results were as follows: (1) Sodium chloride was 23.2% in the 'Food Market (Korea)' type. 14.4% in the 'Side Dish (Korea)', 7.1% in the 'Bottled (Korea)' and 5.8% in the 'Bottled (Japan)', respectively. (2) The 'Food Market (Korea)' didn't contain free sugars. but all the other salted preserves contained $3,500{\sim}6,500\;mg$ free sugars/100g. (3) None of the salted preserves contained 5' IMP or 5' GMP. (4) The main free amino acids of the 'Side Dish (Korea)' were glutamic acid, leucine and alanine, but the 'Bottled (Japan)' contained an extremely high amount of glutamic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.421-427
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• 2010

This study was conducted to compare and analyze the active and general components between mulberry leaf tea (MLT) and fermented mulberry leaf tea (FMLT). Among the general ingredients, the crude lipids of FMLT contained higher than that of MLT, while the level of carbohydrates was higher in the MLT. Although free sugar of FMLT was a lower concentration than MLT, the value of maltose was higher in the MLT. In FMLT, maltose was not analyzed but small amount of lactose was analyzed. In addition, the level of total free amino acid of MLT was higher than that of FMLT. The level of glutamic acid was highest in MLT, while that of cystine was highest in FMLT. The value of $\gamma$-aminobutyric acid (GABA) was greater in the derivatives of amino acids, and the content was similar for both MLT and FMLT. FMLT also contained a lower level of unsaturated fatty acids than MLT. In addition, the content of total mineral was higher in FMLT, and the level of K was the highest and similar in both teas.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.91-91
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• 2020

국내 복분자는 서양에서 유래한 서양복분자(Rubus occidentalis)와 국내 자생종을 개량한 토종복분자(Rubus coreauns)가 혼용되고 있으며, 전통 한방약재로서 미숙과를 중심으로 국내에서 유통되고 있는 복분자의 영양성분적인 특성과 주요성분인 ellagic acid 함량을 비교하였다. 토종복분자는 광양에서 재배되고 있는 복분자를 수집하였으며, 외래종 서양복분자는 고창에서 재배되고 있는 복분자를 수집하여 사용하였다. 나머지는 국내에서 유통되고 있는 국내산과 중국산 복분자를 경동약령시장과 금산약령시장으로부터 구매하여 사용하였다. 영양성분으로는 조지방, 조단백질 그리고 탄수화물 함량을 측정하였으며, 유리당, 지방산, 유리 아미노산 17종의 함량을 측정하였다. 조지방의 경우 토종복분자는 1.90 %, 서양복분자는 3.03 % 이였으며, 중국산 유통품은 2.28 %, 기타 국내산 유통품의 경우 2.89 %으로 중국산복분자의 조지방 함량이 낮은 것을 확인하였다. 그러나 탄수화물 함량의 경우 70.28~71.85 %로 복분자간의 함량에 큰 차이를 발견할 수 없었다. 유리당의 경우에는 토종복분자의 경우 glucose가 19.03 mg/g, fructose 16.29 mg/g이 측정되었고 고창 서양복분자의 경우 glucose가 16.29 mg/g, fructose 12.76 mg/g이 측정되어 유리당의 총 함량은 차이가 없는 것으로 확인되었으나 토종복분자의 경우 glucose의 함량이 조금 높은 것을 확인하였다. 복분자의 지방산 조성을 비교한 결과 고창 서양복분자에서 불포화지방산의 함량이 19.49 mg/g 으로 광양 토종복분자의 7.69 mg/g에 비하여 월등히 높은 것을 확인되었으며, 불포화지방산 중 linoleic acid (12.19 mg/g), oleic acid (1.88 mg/g)와 linolenic acid (5.43 mg/g) 함량이 높았다. 복분자의 아미노산의 함량은 광양 토종복분자의 경우 4.50 mg/g, 고창 서양복분자의 경우 5.05 mg/g으로 유리아미노산의 함량은 유사한 것으로 나타났다. 특히 아미노산 17종 성분 중 asparagine(0.65~0.84 mg/g), arginine(0.51~1.00 mg/g)과 threonine(0.99~1.63 mg/g)의 함량이 높았다. 지표성분으로 ellagic acid의 함량은 광양 토종복분자의 경우 2.56 mg/g, 고창의 서양복분자의 경우 3.16 mg/g으로 측정되어 서양복분자가 조금 높은 것으로 나타났다. 국내 유통되고 있는 중국산 복분자의 ellagic acid의 경우 2.99 mg/g, 기타 국내산 유통 복분자의 경우 2.83 mg/g으로 광양 토종복분자와 유사한 것으로 나타났다. 위의 연구결과는 국내에서 유통되는 토종 및 서양 복분자를 원료로 하는 기능성식품에 대한 제품개발의 기초자료로서 활용 될 수 있을 것으로 기대한다.

• Food Science and Preservation
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• v.19 no.1
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• pp.131-137
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• 2012

This study was carried out to investigate the physiochemical and microbiological changes of dandelion during fermentation. Thirty and fifty percentage raw sugar groups (SFE30 and SFE50) were introduced into dandelions and fermented for 120 days at $15-20^{\circ}C$. This study was conducted to investigate the utilization of sucrose on lactic acid bacteria from dandelions and their effect on the pH, titratable acidity, microorganism and formation of organic acids in dandelions during fermentation. The number of lactic acid bacteria increased remarkably up to 15 days of fermentation and then decreased rapidly thereafter. The maximum number of lactic acid bacteria, 7.9 log CFU/mL was reached at pH 4.17 and the pH of dandelion showed a slight decrease during fermentation and decreased steadily up to 90 days to reach an optimum pH of 4.0. The titratable acidity of dandelions fermented increased during fermentation. The concentration of organic acid, amino acid and free sugar in SFE30 was higher than both SFE50 and DWE. The results of dandelions fermented were remarkably retarded in the 50% raw sugar group compared to the 30% raw sugar group.