• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.4
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• pp.451-459
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• 1995

In order to clarify the growth characteristic and Brix degree at different internodes, four varieties that are M81E 71-1, a Rio, a Sart and a Tamurama were seeded on, Apr. 5, Apr. 15, Apr. 25, May 5 and May 15, respectively. Delayed seeding increased plant hight and the growth pattern of the stem diameter and weight was tapesed off and lighted to upper location. Brix degree of internode was rapidly increased from just after heading date, and was slowly increased by rising upper side till before heading date. Brix degree of middle location(6th internode) was the highest of the stem in after heading date and interior side was the lowest. Brix percentage of 40∼45 days after heading had more than 15% in case of being seeded from Apr. 5 to May 5. Sweet sorghum that was seeded on May 15 was more than 17% in the Brix percentage of 35 days after heading and so the suitable seeding date in sourthern district was suggested on May 5. The plethora of soil moisture by rainfall was made decently lower Brix degree in 130∼140 days after seeding. Among the length and the diameter of internode, and Brix degree had negative correlation, between diameter and weight of internode were significantly positive correlation. But correlation coefficient had been a little bit different by varieties.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1625-1625
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• 2001

The calibration equations for Brix value determination of intact mango were developed using the NIR spectra in a short wavelength region from 700 to 1100 nm. Multiple linear regression (MLR) and partial least square regression (PLS) was used for the calibration. It was found that the best wavelength region for PLS calibration from 900 to 1000 nm was similar to the wavelength region selected by MLR from 906 nm to 996 nm. Both MLR and selected region PLS provided sufficiently accurate prediction equations for Brix determination of intact mango. For MLR, the prediction results were SEP = 0.45 Brix and Bias = -0.04 Brix while PLS prediction results were SEP : 0.46 Brix and Bias = -0.2 Brix. It was concluded that MLR and PLS would have similar abilities in making calibration equation for Brix determination of intact mango if the appropriate wavelengths or wavelength region were selected. The appropriate wavelength region for PLS regression could be assumed by using the wavelength region selected by MLR in place of random selection, The relationship between calibration results of MLR and PLS regression is discussed.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.91-96
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• 1998

Growth of acrospire length from germinated covered barley with 1.5∼2.0 times length of buds had the highest amylase activity for 9 days at 15$^{\circ}C$. When the extraction of malt was carried out at 50$^{\circ}C$ for 3.5 hr., total sugar, reducing sugar, sweetness determined by refractometer and amylase activity were the highest, and 2.33%, 1.61%, 3.4 brix(%), 28,332 units, respectively. The sikhe saccharificated at 60$^{\circ}C$ for 8 hr. showed total sugar content increased to 3.90∼9.27% in nonwaxy rice, 4.19∼11.91% in waxy rice, and reducing sugar-content increased 3.30∼7.61% in nonwaxy rice, 3.31∼9.11% in waxy rice. Also, brix was increased to 3.6∼10.8 brix (%) in nonwaxy rice, 3.6∼12.8 brix(%) in waxy .ice, as saccharification time increased. The amylase activity was decreased as saccharification time was increased. And pH was gradually decreased according to time increase, however, it changed little after 4 hr. Morphology of cooked rice kernel during saccharification for sikhe gradually enlarged the oval for hydrolyzed starch granule by increasing saccharification time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.679-683
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• 2003

Strawberries were fermented for their effective value added product. In alcohol fermentation of strawberries, alcohol content was maximum value (9.22% ) under the condition of 16.32$^{\circ}$Brix of initial sugar concentration, 53.03 hr of fermentation time and 28.8$^{\circ}C$ of fermentation temperature. Acetic acid content revealed minimum value (0.49%) under the condition of 13.18$^{\circ}$Brix of initial sugar concentration, 50.99 hr of fermentation time and 24.96$^{\circ}C$ of fermentation temperature. Residual sugar content revealed minimum value (3.97$^{\circ}$Brix) under the condition of 15.00$^{\circ}$Brix, 52.00 hr and 26.0$0^{\circ}C$. The optimum conditions for each alcohol fermentation were 14$^{\circ}$Brix, 50 hr and 28$^{\circ}C$.

• Journal of Biosystems Engineering
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• v.20 no.3
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• pp.299-306
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• 1995

This study was carried to find out relationships between water content and sugar content in fruit and vegetables and present the possibility of estimating sugar content by measuring water content. Water content and sugar content of melons, peaches, and apples were measured. Both F-test and linear regression analysis on the experimental data were done. The regression models were developed and validated. The results were summarized as follow : 1. According to the F-test, the coefficients of determinant were greater than 0.8, and significance probability was less than 0.0001 in each materials. 2. According to the regression analysis of melons, peaches, and apples, the standard errors of calibration(SEC) were 0.67 brix%, 0.82 brix%, and 0.72 brix%, respectively. 3. The standard errors of prediction(SEP) were 0.76 brix%, 1.03 brix%, and 0.77 brix%, respectively. 4. The relationship between sugar content and water content in apple was successfully applied to measure the sugar content from hydrogen NMR spectrum of apple samples.

• Journal of Life Science
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• v.22 no.11
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• pp.1529-1537
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• 2012

In order to determine the effective concentration, 2, 7, and 14 brix black garlic extracts (BGE) were fed to restraint stressed rats and the lipid metabolism was analyzed. The dietary intake of the 14 brix BGE-fed group was $547.64{\pm}13.99$ g/4 weeks and it was significantly higher than that of the control group. The weight of all organs from the all BGE-fed groups showed no significant differences. While BGE concentration increased, BGE-fed groups tend to have low content of blood glucose. It was the lowest in the 14 brix BGE-fed group ($121.32{\pm}3.50$ mg/dl). Total cholesterol content was $54.54{\pm}1.63{\sim}65.84{\pm}2.61$ mg/dl. Total cholesterol content of the 14 brix BGE-fed group was the lowest and, in addition, lower than the normal group. Triglyceride content of serum showed the same tendency. HDL-cholesterol concentrations of the restraint stressed control (RSC) group were significantly higher than those of 7 and 14 brix BGE-fed groups. LDL and VLDL-cholesterol contents showed contrary results. GOT, GTP, and ALP activity of serum were lower when BGE concentration was higher. It is expected that BGE has a liver protective activity. In the liver, total lipids and triglyceride contents were significantly lower in BGE-fed groups than in the ISC group. However, total cholesterol content showed no significant difference between groups. TBARS content in liver of the 2 brix BGE-fed group was not significantly different than control, while 7 and 14 brix BGE-fed groups were lower than control. Glycogen content in the liver was only significantly lower in the 14 brix BGE-fed group than in the RSC group. Findings indicate that feed of BGE over 7 brix contributes to resolving the restraint-stressed rats by improving the lipid metabolism and liver protective activity.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.586-591
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• 2015

To prepare peach wine using peach juice, fermentation properties were monitored, and fermentation conditions (initial sugar concentration, temperature, and time) were optimized by a response surface methodology. Alcohol content for peach wine fermentation ranged from 3.4~9.2% [$R^2=0.9229$ (P<0.01)] and 8.54% (maximum value) at $18.73^{\circ}Brix$, $16.81^{\circ}C$, and 12.99 day. Acidity ranged from 0.30~0.74%, and 0.25% (minimum value) at $15.11^{\circ}Brix$, $17.09^{\circ}C$, and 13.61 day. Residual sugar concentration was $6.67^{\circ}Brix$ (maximum residual sugar content) at $17.79^{\circ}Brix$, $20.63^{\circ}C$, and 3.37 day. Yellow color intensity was 18.92 (maximum Hunter's color b value) at $13.19^{\circ}Brix$, $20.81^{\circ}C$, and 12.81 day. Based on the above study results, optimization conditions for peach wine fermentation were 9 days, below $20^{\circ}C$, and $19^{\circ}Brix$ peach juice.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.466-472
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• 2006

In order to develop materials of crab-like flavorant, taste compounds including physicochemical characteristics were analyzed in red snow crab cooker effluent(RSCCE) and hepatopancreas. The $30\;^{\circ}Brix$ was a suitable condition in from 1.5 to $40\;^{\circ}Brix$ RSCCE by sensory evaluation. Lactic acid and succinic acid were major compounds in non-volatile organic acids detected in both $30\;^{\circ}Brix$ RSCCE and hepatopanceras. The 5 compounds such as AMP, HxR, IMP, ATP and GMP were major in ATP related compounds of $30\;^{\circ}Brix$ RSCCE, whereas 3 compounds including IMP, GMP and Hx in hepatopanceras. The content of total free amino acids in hepatopancreas was 5.6 times higher than in $30\;^{\circ}Brix$ RSCCE. The major compounds in $30\;^{\circ}Brix$ RSCCE were followed by methionine, lysine, arginine, valine, histidine, alanine, hydroxy proline, and glycine in that order, whereas methyl histidine, leucine, alanine, glutamic acid, glycine, valine, threonine, taurine, isoleucine, and serine were followed in hepatopancreas. By adding 0.5%(w/w) hepatopancreas in $30\;^{\circ}Brix$ RSCCE, crab meat-like odor was kept high level by sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.957-961
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• 2005

Spoilage yeast was isolated from spoiled rice-syrup and identified by Microbial Identification system (MIDI) as Zygosaccharomyces bailii based on composition of fatty acids exhibiting carbon skeleton of 16:0, 16.1 $({\Delta}cis\;7)$, 18:2 $({\Delta}cis\;9)$, 18:1 $({\Delta}cis\;9)$, and 18:1. Increase in sugar content $(1^{\circ}brix)$ resulted in decreased moisture concentration (1%), and water activity decreased from 0.72 to 0,63 when sugar concentration increased from 77 to $83^{\circ}brix$. Yeast showed very slow growth during three weeks post-inoculation in rice-syrup at 17 and $79^{\circ}brix$, and maximal level of Z. bailii was found at 6 and 10 weeks storage at 15 and $25^{\circ}C$, respectively. At over $81^{\circ}brix$ its growth slowly decreased at beginning of storage, indicating rice-syrup could be preserved safely at above $81^{\circ}brix$ sugar content without Z. bailii contamination.