• Korean journal of food and cookery science
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• v.24 no.2
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• pp.206-211
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• 2008

This study investigated the feasibility of manufacturing a low-sugar wild vine jam by examining viscosity, water content, and pH, as affected by sugar and pectin content. The jams were prepared by adding various amounts of sucrose, glucose, or fructose (1.89 M, 2.34 M, 2.63 M, or 2.92 M) and/ or pectin (0%, 0.3%, 0.5%, 0.8%, or 1%) to wild vine juice and heating at $90^{\circ}C$ for 3 hrs. A higher viscosity was shown for the jam manufactured with sucrose as compared to those made with glucose or fructose, and the greater the sucrose level the higher the viscosity of the jam. The jam with 50% reduced sugar content showed a similar viscosity to the control jam, which contained only 2.92 M sucrose, when the sugar was co-added with pectin at 0.5% for the low sucrose jam, and at 0.8% for the low glucose or low fructose jams, respectively. The water content of the low sucrose jam was lower than that of the low glucose or low fructose jams, and adding pectin had no significant effect on the water content of the low sugar jam. The pH levels of the jams were not significantly different, regardless of the type and concentration of sugar, temperature, or pectin addition, and ranged between 3.6 and 3.8. Overall, the results clearly show that wild vine jam with 50% reduced sugar content and having the same viscosity as control jam, can be manufactured when pectin and sugar are added together.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.367-380
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• 2010

Various contents of Rosa rugosa Thunb. fruit(0, 10, 20%), which is grown along the seashore of Gangwon province, were applied to apple jams having different sugar concentrations(20, 40, 60%). The resulting jams were analyzed using a sensory scoring test as well as a response surface methodology to identify the optimum conditions for the preparation of high-preference apple jams. The sensory properties based on sense of sight, smell and taste appeared to be linked to the sugar contents. It could be attributed to the presence of flavor compounds and pigments generated from the caramelization of sugar molecules during heat processing. On the other hand, rheological properties such as viscosity and spreadability were associated with Rosa rugosa fruit content, which was also verified by textural analysis of the jams. As the contents of Rosa rugosa increased, the hardness, gumminess, and chewiness of the jams decreased, which eventually might have contributed to the less thick and thus more spreadable sensory characteristics. Sensory evaluation revealed that apple jams were preferred when prepared with $\leq$10% of Rosa rugosa fruit and $\geq$55% of sugar contents. In particular, apple jams containing 10% Rosa rugosa and 60% sugar showed better mechanical qualities as well as higher sensory preference among 10 jams formulated using central composite design.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.316-322
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• 2001

The effect of onions on the quality characteristics of strawberry jam substituted with 50% fructo-oligosaccharide for sucrose was investigated. Strawberry jams with 10, 20, 30 and 40% onions in place of strawberry were prepared and evaluated for moisture content, pH, total acidity, color, spreadability, soluble solid content, reducing sugar, residual anthocyanin, instrumental texture and sensory characteristics. As the amount of onions increased, moisture content, total aridity, spreadability, soluble solid content, reducing sugar content and residual anthocyanin content of strawberry jams decreased, while pH increased. The lightness and redness decreased with addition of onions, but the yellowness increased. The sensory scores for strawberry jams decreased with the increase of onion content; however, strawberry jams with 10 or 20% onions showed fairly good scores.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.123-130
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• 2004

The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 2$0^{\circ}C$. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%＋sorbitol 20%) or maltitol (sucrose 30%＋maltitol 20%). Final sweetness of each pumpkin jam was 64$^{\circ}$ Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).

• Journal of Korean Society of Industrial and Systems Engineering
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• v.37 no.1
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• pp.133-140
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• 2014

An efficient heuristic for two-vehicle-one-depot problems is developed in this research. Vehicle moving speeds are various along hour based time intervals due to traffic jams of rush hours. Two different heuristics are examined. One is that the delivery area assignment is made using Sweep algorithm for two vehicles by splitting the whole area in half to equally divide all delivery points. The other is using common area by leaving unassigned area between the assigned for two vehicles. The common area is reassigned by two stages to balance the completion time of two vehicle's delivery. The heuristic with common area performed better than the other due to various vehicle moving speeds and traffic jams.

• Journal of Acupuncture & Meridian Studies
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• v.11 no.6
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• pp.381-381
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• 2018

• Journal of Acupuncture & Meridian Studies
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• v.11 no.6
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• pp.382-390
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• 2018

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.141-146
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• 2022

This study investigated the quality characteristics and antioxidant activities of preserved jams prepared by mixing various ratios of aronia and sugar. To analyze the quality characteristics, the total sugar, pH, moisture, maximum stress, hardness, total phenolics, 1,1-diphenyl-2-picrylhydrazyl (DPPH), trolox-equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and sensory characteristics of the preserved jams were measured. Lower aronia contents resulted in higher total sugar content, hardness, and strength, as well as lower moisture, total phenolic content, and DPPH, TEAC, FRAP, and ORAC values. In terms of the sensory characteristics, an aronia content of 30%, which was determined to have strong sweetness and texture, resulted in the lowest overall acceptability. In contrast, the highest preference was shown to an aronia content of 40%. In this study, quality characteristics and antioxidant activity experiments were conducted based on various ratios of aronia and sugar. The results are expected to be used as preliminary data for developing products that use domestic aronia.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.530-537
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• 2000

Quality characteristics of strawberry jams made of 2 different strawberry cultivars, Bogyo-joseng and Suhong, with 25, 50, 75, 100% fructo-oligosaccharide in place of sucrose were evaluated. Moisture content of Suhong jam was higher than Bogyo-joseng jam. pH of Bogyo-joseng and Suhong jam was not different. The lightness, redness and yellow-ness of Bogyo-joseoung jam were higher than those of Suhong jam. Spreadmeter value of jams decreased with addition of fructo-oligosaccharide. The sweetness of Suhong jam was higher than Bogyo-joseng. Reducing sugar content of Suhong jam was higher than Bogyo-joseng jam. More of fructo-oligosaccharide added, reducing sugar content of jam increased. Residual anthocyanin in Bogyo-joseng strawberry jam was decreased by addition of fructo-oligosaccharide. However, the residual anthocyanin content of Suhong strawberry jams with fructo-oligosaccharide was lower than that of sugar-only control jam with an exception of 50% fructo-oli-gosaccharide jam. The 50% fructo-oligosaccharide jam had a higher residual anthocyanin content than sugar-only jam. As the addition rate of fructo-oligosaccharide increased, springiness and cohesiveness of jam increased, while resilience decreased. In sensory evaluation, Bogyo-joseng strawberry jams obtained highest score with 50% fructo-oligosaccharide, while Suhong strawberry jam was favored most with 25% fructo-oligosaccharide.

• Journal of Acupuncture & Meridian Studies
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• v.11 no.6
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• pp.341-342
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• 2018