• Culinary science and hospitality research
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• v.14 no.3
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• pp.136-142
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• 2008

This study was conducted to investigate the correlation of the physicochemical quality index(pH, acidity, reducing sugar content and lactic acid bacterial count) and sensory index(sourness) of Kakdugi during the fermentation at 5$^{\circ}C$, 10$^{\circ}C$ and 20$^{\circ}C$ respectively. Also, the relations between physicochemical quality index and overall acceptability were carried out. The pH range, based on the middle sour intensity point of 4.5, was 5.75 at 5$^{\circ}C$ fermentation, whereas that was 4.2 at 10$^{\circ}C$ and 20$^{\circ}C$ fermentation. The pH showing the highest overall acceptability decreased along with increased fermentation temperature. The reduced sugar content decreased rapidly up to 0.9% acidity, but after that, decreased slowly from more than 0.9% acidity at all fermentation temperatures. With increased fermentation temperature, the reduced sugar content showing the highest overall acceptability also showed the decreasing tendency. Change patterns of lactic acid bacterial count and sourness didn't coincided at 5$^{\circ}C$ fermentation, whereas those did at 10$^{\circ}C$ and 20$^{\circ}C$ fermentation. The indexes showing high significant correlations with sourness of Kakdugi fermented at 5$^{\circ}C$ were not pH and lactic acid bacterial count but acidity and reducing sugar content(p<0.05). The sourness of Kakdugi fermented at 10$^{\circ}C$ and 20$^{\circ}C$ showed high significant correlations with all of the physicochemical index(p<0.05).

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.625-629
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• 2022

This study was conducted to compare the internal and external fruit quality of highbush blueberry cultivars introduced in Korea. The fruit of blueberry showed a double S-shaped growth curve, and the fruit weight increased significantly per seed increased by 0.02 g. The sugar content ranged from 9.5 to 14.2°Bx, with a large difference between cultivars. And the free sugar was composed of glucose and fructose as a reducing sugar, and mannitol as a sugar alcohol. The organic acid content was 0.7~1.13%, and citric acid was higher than that of malic acid. Fruit hardness showed a berry characteristic that rapidly declined as the coloring progressed.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.459-468
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• 1999

The purpose of this study was to evaluate the effect of bamboo(Idae) leaves on the taste and preservation of Dongchimi. Dongchimi was prepared by the method described in the literatures and fermented at 10$^{\circ}C$ for 75 days. The amounts of bamboo leaves used to cover the Donchimi was 1, 3, 5 and 7% of radish weight. Total vitamin C content increased gradually in the initial stage of the fermentation periods, and then it decreased gradually. Regardless of the amount of bamboo leves, the reducing sugar content increased gradually from the initial stage of fermentation increased rapidly after 8 days of fermentation. As the amount of bamboo leaves increased, the reducing sugar content was retained longer, which reflected the retardation of Dongchimi fermentation. The free amino acid contents in all of the Dongchimi samples were in order of arginine > glutaric acid > aspartic acid > alanine at the initial period of fermentation, but the order changed to arginine > alanine > glutamic acid > valine as fermentation proceeded over 23 days. Among the five non-volatile organic acids identified, the levels of malic acid and citric acid were decreased during fermentation, while those of lactic acid, fumaric acid, and succinic acid were increased. There was a significant increase in lactic acid, succinic acid, malic acid, and citric acid contents during fermentation. The content of water soluble pectin(WSP) was higher than other pectins at the initial stages, but the content of WSP decreased as fermentation proceeded.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.582-590
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• 2004

The purpose of this study was to investigate the effect of maesil(Prunus mume) on Dongchimi fermentation. Dongchimi with 0, 2, 4 and 6%(w/v) maesil was fermented at 10℃ for 45 days. The pH of Dongchimi decreased slowly in all samples during fermentation. Total acidity of Dongchimi increased gradually during fermentation and total acidity of Dongchimi with maesil was higher than that of control. Redox potentials decreased until 30 days of fermentation but increased thereafter. Reducing sugar content increased in the initial stage of the fermentation periods, and then it decreased gradually, the reducing sugar content of Dongchimi with maesil was higher than that of control. The content of total vitamin C was much higher in Dongchimi with maesil. In color measurement, lightness value decreased gradually, redness and yellowness values increased gradually during fermentation but decreased thereafter. The content of hot water soluble pectin(HWSP) decreased as the fermentation proceeded but the content of hydrochloric acid soluble pectin(HCISP) and sodium hexametaphosphate soluble pectin(NaSP) increased.

• Journal of the Korean Society of Tobacco Science
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• v.9 no.2
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• pp.37-47
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• 1987

This experiment was conducted to obtain basic information on breeding of flue-cured tabacco varieties . Nine cultivars and partial diallel set of 36 Fl hybrids were grown at Daegu Experiment Station, Korea Ginseng & Tobacco Research Institute in 1983. Partial dominance with high additive gene effect was observed for yield, leaves per plant , days to flower, leaf weight, nicotine and reducing sugar content. partial dominance with additive and dominant gene effect was observed for stalk height , leaf width midrib weight Overdominance with high dominant gene effect was observed for leaf length and midrib width. The directions of dominance were positive for yield, stalk height, leaf weight, leaf length, leaf width, midrib weight, midrib width and reducing sugar content, and the negative was days to flower. The estimates of effective genes were 1 for leaves per plant, 2 for stalk height, days to flower and leaf shape. 3 to 6 for leaf length, leaf width, leaf weight and midrib weight.

• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.23-29
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• 1997

This study was attempted to investigate changes in physiochemical properties of the preparation of saccharification kochujang with retrogradated cooked rice, bread, rice cake and sensory evaluation during 60days aging. 1. Moisture content in 4 samples were slowly increased and pH of kochujang was slowly decreased during aging. 2. Reducing sugar content were about 1.4~2 times higer than $T_3$ and $T_2$ at 50days of aging. 3. In no significant difference 4 samples, the level of adipic acid, citric acid, malic acid was the most and that of acetic acid, iso-butyric acid, fumaric acid, lactic acid, tartaric acid was smaller. 4. Sensory evaluation conducted by fifteen university students as panelist showed that their were more significant difference among four samples and notable preferance for $T_3$ over $T_0$, $T_1$, $T_2$.

• Korean journal of food and cookery science
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• v.9 no.3
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• pp.204-209
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• 1993

This investigation was undertaken for the purpose of studying the chemical properties of different kinds of spinach by various blanching procedure. Ascorbic acid, mineral and oxalic acid retention of spinaches, as well as blanch effluent composition were the major factors considered with Dong-cho(winter spinach) and vinylhouse grown spinach. Ash, crude protein, crude fat and vitamin C contents of Dong-cho were higher than those of vinylhouse spinach. On the other hand, vinylhouse grown spinach showed higher content in moisture, phosporous, calcium and oxalic acid. Most of the components in spinaches were decreased by increasing the blanching water volume and time. Reducing sugar and solid content in blanch effluent of Dong-cho were increased by increasing the blanching water volume and time, however, vinylhouse spinach showed no reducing sugar.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.51-57
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• 2021

The purpose of this study was to analyze the amount of sugar from the afternoon snack menu of childcare facilities in Gyeongsangbuk-do. The amount of sugar was analyzed for afternoon snacks provided by childcare facilities between March and April 2016. The snacks provided were the same for processed and non-processed foods at 50.0% respectively. White milk accounted for the largest portion with 26.4%, followed by fruits with 19.9% and grains (sweet potatoes, rice cakes, etc.). It has been confirmed that the larger the facility, the lower the frequency of provision of non-processed foods, and the higher the provision of processed foods (p<0.05). Snacks served as non-processed foods showed the highest frequency of fruits and sweet potatoes. On the other hand, processed foods provided many sugar-rich products, such as liquid yogurt, hot cakes, and cereal, excluding white milk. The average sugar content was highest in processed milk products (13.9 g), followed by white milk (8.6 g), bread and snacks (8.0 g), other (4.6 g), and mixed grains (1.6 g). Of the total 216 snacks, banana flavored milk had the highest sugar content of 27.0 g, followed by strawberry milk (15.0 g) and castella (21.6 g). The findings are expected to be used as basic data for choosing the right snacks provided by childcare facilities and practicing reducing sugar intake.

• Journal of the Korean Society of Food Culture
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• v.35 no.4
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• pp.351-362
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• 2020

This study investigated the possibility of reducing sodium and sugar intake in the Bulgogi bowl and yogurt, respectively, by utilizing food and non-food factors. Sodium and sugar replacers were the target food factors, and eating environment was the target non-food factor. The sodium content of Bulgogi bowls was reduced by 40%, and a flavor enhancer was applied to compensate for the reduced saltiness. Low calorie sweeteners, such as sucralose and stevia, were used to lower the sugar content of yogurt by 30%. Consumers were asked to evaluate the samples in one of the three eating environments: private booth evaluation, BOOTH; watching video clips during evaluation, VIDEO; conversation with friends during evaluation, FRIEND. The results showed that applying sodium or sugar replacers were effective in lowering sodium or sugar intake, respectively, without compromising the acceptance level of samples. Significant influences of the eating environment were observed on liking and perception of samples, but the influence patterns were not consistent between Bulgogi bowl and yogurt.

• Journal of Life Science
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• v.11 no.1
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• pp.14-21
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• 2001

To investigate the changes of carbohydrate metabolism in the senescing leaves of Zea mays during dark-induced senescence, the changes in the contents of reducing sugar, sucrose and starch as well as the activities of sucrose synthase, three isozymes of invertase, and ${\alpha}$-amylase were measured. In the senescing leaves, the content of reducing sugars temporarily increased at 4 d and rapidly decreased thereafter, whereas sucrose contents gradually decreased thereafter, whereas sucrose contents gradually decreased until 3 d of senscence and significantly decreased thereafter. The activities of intracellular invertases such as soluble acid and alkaline formed gradually enhanced until 4 d of leaf senescence and significantly declined thereafter. The extracellular invertase activity showed no significant changes during leaf senescence. The deactivation of sucrose synthase was observed within 3 d of leaf senscence. On the other hand, the starch contents gradually declined during 2 d of leaf senescence, and showed a temporary increase at 3 d, which is similar to the pattern of sucrose synthase activity., These results imply that sucrose in the senescing leaves. The major enzymes which correlated to the breakdown of sucrose during dark-induced senescence were soluble acid and alkaline invertases, not sucrose and ABA accelerated leaf senescence by inducing the accumulation of reducing sugar. These result, therefore, that leaf senescence may be mediated by the temporary quantitative changes of reducing sugar induced by the activation of intracellualr inveertases.