• Title/Summary/Keyword: Free sugar

Search Result 1,124, Processing Time 0.092 seconds

Free Amino Acid and Free Sugar Contents of Liquid Koji Kochujang (액체국에 의한 숙성고추장의 유리아미노산과 유리당의 함량)

  • Lee, Taik-Soo;Park, Sung-Oh;Kung, Sung-Sil
    • Korean Journal of Food Science and Technology
    • /
    • v.16 no.1
    • /
    • pp.7-10
    • /
    • 1984
  • The three kinds of Kochujang were prepared with liquid koji equivalent to 30%, 50% and 70% of brewing water and the contents of free amino acids and free sugars during aging at $25^{\circ}C$ for 3 months were compared with those of the control group which was made from solid koji. All tested Kochujang were higher in glutamic acid, lysine and aspartic acid while lower in methionine, histidine and tryptophan. The content of total free amino acids was high in the order of control group, 70%, 50%, and 30% liquid koji group. Fructose and rhamnose were found in all groups, but glucose in only the control group and 70% liquid koji group. Fructose content was the highest of the free sugars and total free sugar content was higher in the control group and 70% liquid koji group than other groups.

  • PDF

Effect of Oligosaccharides on Quality Characteristics and Antioxidant Activities of Prunus persica Batsch var. davidiana Max. preserved in Sugar (올리고당을 활용한 당절임 야생 복숭아의 품질특성과 항산화 효과에 미치는 영향)

  • Jung, Kyung-Mi;Choi, Mi-Ae;Park, Sun-Ill
    • Culinary science and hospitality research
    • /
    • v.23 no.8
    • /
    • pp.163-172
    • /
    • 2017
  • In order to investigate the quality characteristics of Prunus persica Batsch var. davidiana Max. preserved in sugar, the quality characteristics were examined by dividing them into four groups: PS-A (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 100:0, w/w), PS-B (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 60:40, w/w), PS-C (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 40:60, w/w) and PS-D (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 0:100, w/w). The results were as follows: pH levels and soluble solid contents of PS-D sample were lower than those of the others, however total acidity value were higher. In case of Hunter's value, the 'L', 'a' and 'b' values of all samples were affected by addition of oligosaccharides. No great difference occurred among samples in reducing sugar contents. Organic acid content was significantly decreased with the lower addition of sucrose. The predominating organic acid components analyzed in all samples were lactic acid 156.15 g/100 g, tartaric acid 72.75 g/100 g and citric acid 32.90 g/100 g. The highest contents of total phenol and flavonoid, and DPPH and ABTS radical scavenging activity were $10.79{\pm}0.55mg\;GAE/mL$, $8.71{\pm}0.06mg\;CE/mL$ and 71.8%, 71.0% for PS-D, respectively. The results of this study indicated the use of oligosaccharides could increase the quality and antioxidant potentials of P. persica preserved in sugar.

Change in the Quality of Apples Treated with Postharvest Fungicides under Different Storage Conditions (Postharvest 약제가 처리된 사과의 저장조건에 따른 품질변화)

  • Lee, Eun-Ju;Kim, Jang-Eok;Choe, Jong-Uk
    • Food Science and Preservation
    • /
    • v.2 no.2
    • /
    • pp.233-242
    • /
    • 1995
  • This study was conducted to determine the effects of storage conditions on apples treated with postharvest fungicides, benomyl and bitertanol. The fungicideds were applied to control Postharverst disease in apples during CA and cold storage. The stored Apple were tested monthly for weight loss, flesh firmness, titratable acidity, prix and free sugar. Relative to the control group, the pstharvest fungicide stoup had less disease. The fungicide treated apples stored in CA had a higher measured weight, better firmness and maintained acidity, prix and free sugar when compared to the control stoup monthly and after 200days. The fungicide treated apples in cold storage maintained their quality for 120days.

  • PDF

Changes in Chemical Characteristics of Traditional Kochujang Meju During Fermentation (재래식 고추장 메주 숙성 중 화학적 특성 변화)

  • Park, Jong-Myeon;Lee, Seung-Su;O, Hun-Il
    • The Korean Journal of Food And Nutrition
    • /
    • v.8 no.3
    • /
    • pp.184-191
    • /
    • 1995
  • This study was designed to investigate the changes In chemical characteristics of traditional kochujang increase in fermentation time, whereas that of total sugar decreased rather rapidly during aging of meju. Amino nitrogen content of meju Increased sharply up to 40 days of fermentation and then decreased there after On the other hand, ammoniacle nitrogen content continued to increase with increasing aging time. Initially, maltose was the most abundant free sugar, but was later replaced by glucose or fructose as the fermentation proceeded. Among non-volatile organic acids, pyroglutamic acid was present at an appreciably other organic acids did not change considerably during fermentation. The total free amino acid content Increased up to 40th day of aging and then decreased thereafter The was the most abundant amino acid followed in decreasing order by Try and Glu in meju fermented for 40 days.

  • PDF

Effect of Steaming Prior to Roasting of Polygonatum odoratum Roots on Its Water Solubles and Browning (볶음전 증자처리가 둥굴레 근경의 수용성 성분 및 갈색화에 미치는 영향)

  • 권중호;임종호
    • Food Science and Preservation
    • /
    • v.4 no.2
    • /
    • pp.155-162
    • /
    • 1997
  • This work was designed to determine the effect of steaming-Pretreatment on Physicochemical and functional properties of roasted Polygonatum odoratum roots. Steaming treatments led to some reduction in the contents of water solubles, such as total solid, reducing sugar and free-amino nitrogen of the unroasted samples. Moreover, roasting processing caused decrease in reducing sugar and free-amino acid, with increase in total soluble solid and browning color of the samples, which showed the dependence of steaming treatment as well as roasting temperature. Electron-donating ability and nitrite-scavenging ratio of the samples were also highly developed along with roasting processing at 17$0^{\circ}C$ within 35min. Considering the physicochemical and some functional parameters of water extracts of roasted samples, roasting at above 14$0^{\circ}C$ for over 55min or at 17$0^{\circ}C$ for around 35min was recommendable for the higher quality of Polygonatum odoritum tea, which conditions were similarly adapted for both steamed and unsteamed samples.

  • PDF

Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps

  • Kang, Ok-Ju
    • Preventive Nutrition and Food Science
    • /
    • v.21 no.4
    • /
    • pp.348-354
    • /
    • 2016
  • This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4 samples, respectively. The free sugar content increased by 16-fold in the BG cloves compared with that of FG, while the amino acid content increased during the first stage of thermal processing, and subsequently decreased. The thiosulfinate content in all samples decreased to during thermal processing. The pyruvic acid content initially increased and then decreased during thermal processing. These results contribute to our understanding of the role of thermal processing in the quality formation of BG.

Effect of Extraction and Evaporating Conditions on the Free SuEar in Contents Ginseng Extract (추출 및 농축조건에 따른 인삼엑기스중 유리당 함량변화)

  • 김해중;조재선
    • Journal of Ginseng Research
    • /
    • v.6 no.2
    • /
    • pp.115-122
    • /
    • 1982
  • This studies were conducted to investigate the effect of extraction and evaporating conditions on the free sugar in ginseng extracts. Raw ginseng roots were extracted with water or various concentration of water-ethanol solutions. Then the extracts were evaporated by boiling or vacuum evaporated at 50 $^{\circ}C$ and 70 $^{\circ}C$. The results are as follows Sucrose and maltose contents were 7.95% and 12.8% in water extracts and 19.96%, 0.34-0.93% in 90% ethanol extracts, respectively. On the otherhand, glucose and fructose contents were not affected by the solvents. Evaporating conditions, such as temperature, were rarely effected to the sugar contents.

  • PDF

Effects of Antioxidants on the Photosynsthesis and Carbohydrates/Saponin Contents in Panax ginseng Leaves (인삼잎의 광합성과 탄수화물.사포닌 함량에 미치는 항산화제의 효과)

  • 양덕조;김용해
    • Journal of Ginseng Research
    • /
    • v.18 no.3
    • /
    • pp.175-181
    • /
    • 1994
  • We studied the folilar wiping effects of antioxidants (ascorbate, glutathione and sodium azide), which effectively inhibited the chlorophyll bleaching or completely recorved the early stage of photosynthesis of Panax ginseng C.A. Meyer, on photosynthesis, stomatal resistance, free sugar, starch, and total saponin contents of ginseng under the excess light intensity (45 kLux) during 6 days. Ascorbate and glutathione, endogenous antioxidant, recovered photosynehtsis and stomatal resistance, and reduced the photoinhibition by the excess light intensity (45 kLux) on free sugar, starch and total saponin contents. But sodium azide, exogenous $^{1}O_2$ quencher, showed negative effect. Therefore, we assumed that carbohydrates and saponin metabolisms of ginseng by antioxidants (ascorbate, glutathione) were normal. For the reduction of inhibition by excess light in ginseng a program for the higher activation of antioxidants and antioxidative enzymes in ginseng leaf will be desirable. Key words Antioxidants, ascorbate, glutathione, Photoinhibition, ginseng.

  • PDF

Effect of Storage and Marketing Condition on Biochemical Property Changes of Garlic (Allium sativum L.) (마늘(Allium sativum L.)의 생화학적 변화에 대한 저장 및 유통조건의 영향)

  • 최선태;장규섭
    • Food Science and Preservation
    • /
    • v.5 no.2
    • /
    • pp.111-117
    • /
    • 1998
  • Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

  • PDF

Aptitudes for Takju Brewing of Wheat Flour-Nuluks Made with Different Mold Species (곰팡이 균종을 달리한 밀가루 누룩의 탁주양조 적성)

  • 소명환
    • The Korean Journal of Food And Nutrition
    • /
    • v.8 no.1
    • /
    • pp.6-12
    • /
    • 1995
  • The purpose of this study was to examine the aptitude of wheat flour-Nuluks, for Takju brewing, which were made with Aspergillus oryzae, Rhizopus japonicus or Aspergillus usamii mut. Shirousamii, and to know the way of effective use the Aspergillus oryzae-Nuluk showed high saccharogenic activity, and Rhizopus japonicus-Nuluk high proteolytic activity. When these two Nuluks were combined, the activities of saccharogenic amylase and protease were more balanced. The Takju mash of Aspergillus oryzae-Nuluk was high in acidity and in amino acidity, and that of Rhizopus japonicus-Nuluk high in the content of free sugar, but, that of Aspergillus usamii mut. Shirousamii-Nuluk was low in amino acidity, free sugar and ethanol content. The Takju of Rhizopus japonicus-Nuluk was high in the content of suspended solid and slow in its sedimenting rate, but that of Aspergillus usamii mut. Shirousamii-Nuluk was not. The Takju which was made with combined use of Aspergillus oryzae-Nuluk and Rhizopus japonicus-Nuluk was more balanced in the composition of flavoring ingredients, and was slow in sedimenting rate of suspended solid. Moreover, it gained good result in sunsory evaluation test.

  • PDF