• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.247-255
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• 2009

This study examined the quality characteristics of brown sauce prepared with rice powder in place of wheat flour, which is the commonly used thickener. With regard to the general components, as the level of rice powder increased and its ratio in the stock increased, moisture decreased and crude protein, lipid, and ash increased. Reducing sugar content was 4.72% in the control group, and as the mixing ratio of stock to rice powder increased from 100:5 (S1) to 100:13 (S5) in the rice powder-added groups, reducing sugar content increased from 3.94% to 4.82%, respectively. In terms of Hunter's color values, as more rice power was added to the beurre mani$\acute{e}$, L, a, and b values increased. Thus, a sauce of a light brown color was appropriately made. For consistency, as more rice powder beurre mani? was inserted into the analyzer, flow was reduced and viscosity significantly increased. The pH of the control (CS) was 4.94, and there were no significant differences between the control and the rice powder-added groups. In sensory evaluations, color presented its highest score as 6.47 when the mixing ratio of stock to beurre mani$\acute{e}$ was 100:7 (S2). S2 also received the highest score for flavor at 6.32. Viscosity was highest in the control (CS) at 6.26, and was not significantly different from the 100:7 (S2) or 100:9 (S3) groups. Finally, the S2 group had the highest scores for taste (6.21) and overall-acceptability (6.30). In correlation analyses between the sensory characteristics, overall-acceptability as well as the color, flavor, viscosity, and taste of the brown sauce all presented comparatively high positive correlations, in which overall-acceptability and color had the highest correlation.

• The Korean Journal of Mycology
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• v.26 no.2 s.85
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• pp.194-199
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• 1998

Pholiota sp. were collected from the forest of Kangwon province (Mt. Samak, Mt. Odae and Kangwon National University Forest Experimentation) from the early of August to the end of October 1997. Among these fungi, Poliota adiposa was selected for culture experiment because it is suitable for edible mushroom. The Optimal temperature for the mycelial growth of Pholiota adiposa was in the range of $28^{\circ}C$ while that of fruit body formation was $15{\pm}1^{\circ}C$. Brown sugar as carbon source and soybean flour as nitrogen source were good for mycelial growth in commercial liquid culture. The fruit bodies of Pholiota adiposa were artifitially produced on plastic bottle including poplar sawdust and rice bran (4:1).

• Journal of Microbiology and Biotechnology
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• v.3 no.3
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• pp.194-198
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• 1993

${\beta}-1$, 4-Mannobiose was prepared by the enzymatic hydrolysis of brown copra meal and the subsequent elimination of mono-saccharides from the resultant hydrolysate with a yeast. The enzyme system hydrolyzed brown copra meal and produced monosaccharides and $\beta$-1, 4-mannobiose without other oligomers at the final stage of the reaction. Brown copra meal (30 g) was hydrolyzed at $50^{\circ}^C$ and pH 5 for 48 hr with the crude enzyme solution (300 ml) from Penicillium purpurogenum. By the elimination of monosaccharides from the hydrolysis products with a yeast (Candida parapsilosis var. komabaensis k-75), 5.2 g of crystalline mannobiose was obtained without the use of chromatographic techniques. After 50 hours of yeast cultivation, the total sugar content fell from 3.5% to 2.4%, and the average degree of polymerization rose from 1.8 to 2.2.

• KSBB Journal
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• v.26 no.4
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• pp.347-351
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• 2011

In this study, we investigated the effect of reaction factors on enzymatic hydrolysis of Hizikia fusiforme, which is brown algae in marine biomass resource, using commercial enzymes. The composition of H. fusiforme is 38.9% of reducing sugar, 4.8% of moisture, 17.8% of ash, and 38.5% of others. In the condition of 1-5% substrate, the increase of substrate concentration enhanced the increase of reducing sugar formation; however, the hydrolysis yield did not increase after 24 h. After reaction of 75 h, conversion yield of reducing sugar were obtained to 16.45%, 17.99%, and 14.55% at 1, 2.5, and 5% substrate, respectively. As a result of effect of enzyme amount, the formation of reducing sugar did not show considerable change at 1% substrate. However, in the condition of 2.5% substrate, the great change of reducing sugar formation was observed by the increase of enzyme amount. The conversion yields of reducing sugar were obtained to 18.77% and 22.83% at 1% and 2.5% substrate with 30% enzyme, respectively. As a result of heat treatment of biomass, the high yield was obtained in 2.5% substrate and the yields were increased to 0.06-7.2% by the heat treatment. This result will provide the basic information for production process of biofuels and chemicals from marine biomass H. fusiforme.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.375-380
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• 2003

The study was carried out to set up alcohol fermentation condition for uncooked brown rice. Response surface methodology (RSM) was applied to optimize and monitor of the alcohol fermentation condition with uncooked brown rice. The primary variables were conducted the reaction surface regression analysis for the particle size of brown rice (20 40 60 mesh) the enzyme content (0.1,0.3,0.5%) and the agitating rate (0,100,200 rpm). Their optimization was 35~42 mesh for the size of particle and 0.32~0.43% for enzyme content by SAS (Statistical Analysis System). The coefficient of determination ($R^2$) in ingredients was admitted at the significant level of 5~10% in all ingredients except for a reducing sugar. Predicted values at optimum alcohol fermentation condition agreed with experimental values. During the fermentation, pH was decreased from 6.25 to 4.34, and total acidity was increased from 0.15 to 0.2. The amino acidity was decreased from 1.88 to 0.92, reducing sugar and total sugar contents were decreased 213 mg% and 1,077 mg%, respectively. Alcohol content was increased to 10% after 48 hr fermentation.

• Food Science and Preservation
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• v.12 no.4
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• pp.387-394
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• 2005

This study was investigated the addition effect of germinated brown rice concentrate(0, 1, 3, $5\%$) to the fermentation of kimchi. From the result, pH was decreased and total acidity was increased, and total sugar was steadily decreased during the fermentation. Reducing sugar were increased at 3 days of fermentation and then decreased steadily. Counts of total microbe and Leuconostoc sp. were increased rapidly from the beginning and reached the highest level at 12 days of fermentation, after then decreased slowly. Counts of Lactobacillus sp. were increased until 9 days of fermentation, and then maintained stably. In sensory evaluation test, the overall acceptability of kimchi with $1\%$ germinated brown rice concentrate gained the highest score.

• Food Science and Preservation
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• v.16 no.1
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• pp.33-39
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• 2009

To evaluate the quality of brown rice vinegar made by traditional fermentation in terms of Zymotechnic data and material content, vinegars prepared using a traditional leavening agent and yeast were compared. Amino acid, total nitrogen, free sugar, organic acid, and mineral levels were assessed, with vinegars made with initial brown rice contents of 12.36% (w/v). Vinegar made using Nuruk as fermenting agent (traditional fermentation, TF), with a brown rice content of 20% (w/v), and vinegar prepared using yeast for fermentation (control fermentation, CF), with a brown rice content of 12% (w/v) were compared. TF vinegar had a total nitrogen content about 2.0.4.6-fold that of CF vinegar. Total nitrogen in TF vinegar was 350.460 mg/100g, and in CF vinegar the level was 100.140 mg/100g. TF vinegar had more minerals, free sugars, and amino acids compared with CF vinegar. When free sugar was assessed, TF vinegar had a glucose level of 3.45 g/100g, double that of CF vinegar. Amino acid levels were five-fold higher in TF vinegar then in CF vinegar. When brown rice content was 36% (w/v), the amino acid level was $6088.22\;{\mu}g/mL$ in TF vinegar and $1194.05\;{\mu}g/mL$ in CF vinegar.

• Journal of the Korean Dietetic Association
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• v.24 no.1
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• pp.62-74
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• 2018

The purpose of this study was to investigate dietitians or nutrition teachers' perception of sugar reduction and usage of sugars in school meal service. A survey was conducted for dietitians or nutrition teachers at elementary, middle, and high schools in Gyeonggi and Incheon. Survey data were analyzed according to the experience period and school types of dietitians or nutrition teachers. The numbers of subjects according to work experience period were 134 (44.2%) for <5 years, 68 (22.4%) for ${\geq}5$ and <10 years, and 101 (33.3%) for ${\geq}10years$. Among the subjects, 168 (55.4%) were nutrition teachers at kindergarten/elementary schools, and 135 (44.6%) were at middle/high/special schools. Perceptions of sugar reduction programs were higher in kindergarten/elementary schools than in middle/high/special schools. The perception of added sugar use increased with more work experience, and interest in sugar reduction was higher in kindergarten/elementary schools than in middle/high/special schools. Practice for added sugar reduction increased with more work experience, and the most common method for reducing sugar was use of natural sugars. The main reason for not reducing added sugars in school meals was due to preference. Nutritional education for students increased with more work experience and was higher in kindergarten/elementary schools than in middle/high/special schools. The major nutritional education methods were using school homepage (37.4%), sending family letters (37.4%), and using principle's discretion time (18.4%). Organic sugar and rice taffy were used more at kindergarten/elementary schools, and white sugar, brown sugar, and white syrup were used more at middle/high/special schools. The most common menu using added sugars was stir-fried dishes (stir-fried pork, chicken, and vegetables).

• Microbiology and Biotechnology Letters
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• v.30 no.3
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• pp.264-269
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• 2002

The production of exopolysaccharide from Zoogloea ramigera 115SLR in batch culture was affected by carbon sources, rifampicin concentration, inoculum size and cell density of starter culture. The increase of organic nitrogen concentration and cell density in defined medium by adding starter culture resulted in higher production of exopolysaccharide (EPS) within 2 days. Glucose and lactose as carbon sources showed EPS production of 10.7 gk and 10.5 ga, respectively. Higher EPS production was obtained with 2.5% (w/v) glucose. White sugar, brown sugar and galactose produced less than 10 gt of EPS. The optical density of starter culture affected on EPS yield, producing over 10 gt of EPS in the range of 1.0-1.7. In the presence of rifsmpicin, Z. ramigera 115SLR produced EPS of 12.9 gt. Molecular weight of EPS produced with/without rifampicin was determined with 1.367$\times$106 and 1.711$\times$106 g/mol using HPSEC-MALLS-RI, respectively.

• Microbiology and Biotechnology Letters
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• v.42 no.2
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• pp.177-183
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• 2014

Recently, many biofuels and chemicals converted from renewable resources have been introduced into chemical industries. Sargassum fulvellum is a brown macro-algae, which is found on the seashores of Korea and Japan. In this work, the production of total reducing sugar and levulinic acid from S. fulvellum, using dilute-acid catalyzed hydrothermal hydrolysis and statistical methodology, was investigated. As a result, 15.28 g/l total reducing sugar was obtained under the optimized conditions of $160.1^{\circ}C$, 1.0% sulfuric acid, in 20.2 min. Furthermore, 2.65 g/l levulinic acid was obtained at $189.5^{\circ}C$, 2.93% sulfuric acid, in 48.8 min.