• Journal of the Korean Society of Tobacco Science
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• v.13 no.1
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• pp.5-12
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• 1991

(A series of cigarettes made from) RTL containing different leveles of added sugars (2.0. 5.0 and 8.0%) and acids(0.4, 0.8 and 1.2%) have been examined. Compared to the control cigarette there was reduced in the delivery of tar and nicotine in smoke on 5.0% addition of glucose there was a signification reduced the delivery of nicotine the addition of glucose or fructose decreased the delivery of nicotine tar and co. However, tar in smoke was an increased in the delivery of tar and nicotine was observed, when sucrose and lactose were the added sugars. The smoking taste by the addition of glucose and fructose on R.T.L. was found to be milder than by the others sugars. Tar and nicotine deliveries showed a decreasing trend with the addition of organic acid and tartaric acid among the organic acid described above had greater effect than the others acids 1.2% addition of tartaric acid gave some 11-31% reduction in tar and nicotine delivery and a fall of smoke pH from 4.49 was found. Smoking taste by the addition of lactic acid and tartaric acid had milder than the others and heat treatment for 10 minutes at 13$0^{\circ}C$ gave also better on smoking: taste. The addition of mixture of sugars and organic acid (glucose 5% + lactic acid 0.6% + tartaric acid 0.6%) and then the successive heat treatment for 10 minutes at 13$0^{\circ}C$ improved greatly the Quality of R.T.L. and nicotine were reduced to 11-28% and pH was changed from 5.40 to 3.89.

• Journal of Ginseng Research
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• v.14 no.2
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• pp.117-121
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• 1990

Browning intensity is a major factor to estimate the quality of red ginseng or red ginseng products. The Maillard type of browning reaction proceeds nonenzymatically during extraction and concentration of red ginseng. The present studies were carried out to investigate the effects of amino acids and sugars on the browning reaction during extraction and concentration of red ginseng. Red ginseng was pulverized to 115 mesh and then tenfold (v/w) of water was added to the powder to make the substrate of red ginseng. Solution (0.1 M) of fourteen amino acids and of folly silgars were added to the substrates of red ginseng powder and these were then extracted and concentrated to examine their browning intensities. Amino acids were more effective than sligars in acrelerating the browning reaction. Acceleration of the browning reaction in the concentrate was in the order of arginine> histidine>glycine>alanine>lysine phenyl alanine>aspartic acid>lelicine>threonine>gllitamic acid>tyrosine>valine>istleucine>methionine for amino acids, and was glucose>frlictose >silcrose, maltose for sugars.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.198-205
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• 2008

The influence of the yuza juice addition on quality of the doenjang was investigated by analyzing their chemical properties. The 80 days pre-fermented(PFD) and non-fermented(NFD) doenjangs used in the present study were mixed with yuza juice designed at different ratio (0, 1, 3, 5% (w/w)), These doenjangs were fermented for 60 days and then analyzed chemical properties, respectively. The moisture content was higher in yuza juice added groups than control group. But Ash, crude lipid and crude protein contents were higher in control than yuza juice added groups. The pH and formol-N were higher in yuza juice added NFD groups however, acidity was reversed. Among the free sugars, glucose contents was the highest. And, free sugars contents were higher in yuza juice added PFD groups than control group. Five kinds organic acids were detected, and succinic acid content was the highest. The organic acid contents were higher in proportion to adding volume of yuza juice, in all groups. The contents of Free amino acids were higher in yuza juice added PFD groups and among these, 1% yuza juice added PFD group(3970.0 mg%) was the highest. Hunter L value was lower by yuza juice added volume and higher in PFD groups. Hunter a and b values were non-significantly difference in PFD and NFD, respectively.

• Korean Journal of Human Ecology
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• v.3 no.2
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• pp.68-76
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• 2000

The quality of Injulmi, waxy rice cake is affected by milling methods. varieties. additives, steeping condition before milling and the texture properties during storage. Sinsunchalbyeo and Hwasunchalbyeo flours were made using pin-dry milling(PDM) and roller-wet milling( RWM) methods. Injulmi was made from those flours with different sugars, sucrose, maltose. oligosaccharide, and were measured textural properties of Injulmi stored at 2 $0^{\circ}C$ for 0, 12, 36 and 60 hrs, respectively. The hardness of sucrose added to injulmi made from PDM flour was the highest among any other sugars, but Injulmi from RWM flour was increased in the following order sucrose>maltose>oligosaccharide>non - added Injulmi. Adhesiveness of none added Injulmi were the lowest among sugar added Injulmi including, oligosaccharide, maltose and sucrose added Injulmi.

• Journal of Nutrition and Health
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• v.18 no.1
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• pp.36-45
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• 1985

The effects of glucose, lactose, sucrose, and potato starch on kimchi fermentation and on the stability of ascorbic acid were investigated at $7^{\circ}C$. Kimchi samples with the sugars showed the higher PH and lower total acidity until 9th day of fermentation than kimchi without sugar. Changes in the pH and total acidity were not significantly different among the samples after the 12th day. Addition of the sugars did not show any effects on the growth of lactobacilli through the fermentation period. The amounts and changes in ascorbic acid content during the fermentation did not differ significantly between the control and sugar - added samples. Ascorbic acid in most samples decreased continuously by the 9th day of fermentation. After then the vitamin increased in all the samples and then again decreased slowly after 18th day. From the multiple comparison tests the 10- panel members indicated the better flavor of sugar - added samples than control sample. However the differences in flavor were not significant.

• Journal of Nutrition and Health
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• v.15 no.1
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• pp.22-29
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• 1982

As sugar and amino acid were added to the ascorbic acid solution the content of ascorbic acid was quantitatively determined by 2, 4-dinitrophenyl hydrazine method. The residual ascorbic acid was shown to increase slightly when sorbose, rhamnose or mannose was added to the ascorbic acid solution whereas residual ascorbic acid was shown to decrease in time to the addition of other sugars. The effects of amino acid to the ascorbic acid solution were found that monoamino-mono, or dicarboxylic acids and aromatic amino acids increased the residual ascorbic acidity whereas diamino-monocarboxylic acids and sulfur containing amino acids decreased the residual ascorbic acidity.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.19-24
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• 1993

The purpose of this study was to investigate the physicochemical properties of Su Ri Chwi (Synurus Palmatopinnonatifidus var. indivisus KiTAM.) cooked in different solution (distilled water, 1%, salt and 1% sodium bicarbonate added water) and time. The content of crude fiber showed the highest percentage among the alcohol-insoluble solids of cooked Su Ri Chwi. The contents of Ca and Mg were decreased by the addition of 1% sodium bicarbonate. The main neutral sugars of alcohol insoluble solids were arabinose, galactose, and glucose. The content of glucose was increased regardless of method used. The main neutral sugars of crude pectins were rhamnose, arabinose and glucose. Galactose was increased by the cooking. The gel chromatography on Sepharose CL-4B indicated that the pectin extracted from cooked Su Ri Chwi had lower molecular weight distribution than that of the raw Su Ri Chwi. Total pectin was decreased by the cooking method used. The amounts of soluble pectins of Su Ri Chwi cooked in 1% sodium bicarbonate added water were lower than those of raw material.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.215-223
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• 2009

This study was conducted to investigate the effect of diets supplemented with different levels (0, 2.5, 5.0, and 7.5%) of yuza (Citrus junas Sieb ex Tanaka) on nutritional composition of olive flounder. Four groups of fish (242.2$\pm$14.2 g) were fed to apparent satiation twice daily for 4 months. There were no significant differences in proximate composition among the treatment groups (P<0.05). Vitamin C content in flounder muscle was higher in the yuza-added groups than in the control group, and the content among the treatment groups increased as amount of yuza added to diets increased (P<0.05). Of the eight organic acids in flounder muscle, lactic acid was predominant, followed by oxalic acid, succinic-acid, tartaric acid, and acetic acid. Flounders fed 2.5% yuza diet had the highest lactic acid content of all treatments. Four sugars were found in all groups and glucose was the major sugar. Glucose and ribose were detected as the highest sugars in the 2.5% treatment, while maltose and galactose were the dominant sugars in the 5.0% treatment. The abundant fatty acids in fed flounders were 22:6n-3 (DHA), 16:0, and l8:1n-9, which were composed of over 60% of total fatty acids. The control and the 7.5% treatment group had higher 22:6n-3 (DHA) content than the other groups. Major amino acids in samples were glutamic acid, aspartic acid, lysine, leucine, valine, arginine, and alanine. The 2.5% yuza treatment had the highest content of total amino acids and essential amino acids. There were little differences in the free amino acid compositions among the treatments. However, taurine was the predominant amino acid and made up over 47% of total free amino acids. The 2.5% added yuza group contained higher amount of sweet amino acids such as alanine, serine, proline, glycine than the other groups. The addition of yuza to diet of olive flounder had no or little effect on the nutritional components of olive flounder except for vitamin C. However, the 2.5% yuza added group had the highest nutritional values of the treatment groups.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.319-326
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• 2001

Red wines were prepared with Campbell Early harvested at Youngdong, Chungbuk Province in 1999 of which average sugar content and total acidity(tartaric acid %) were $12^{\circ}Brix$ and 0.7%, respectively. In order to investigate the effect of addition of various sugars on the quality of red wine, sucrose, xylitol, glucose, corn syrup, high fructose corn syrup(HFCS) and isomaltooligosaccharide(IMO) were added to musts to have $21^{\circ}Brix$ of sugar content. Fermentation of red wine in which glucose was added was faster than any other sugars with the final ethanol content of 12%(v/v). Wines to which sucrose and HFCS were added showed similar fermentation rates to glucose added one but alcohol contents were 10.3%(v/v) and 11.2%(v/v), respectively. Alcohol contents of wines made with xylitol, corn syrup and IMO was relatively low to about 7% (v/v) after fermentation. The pH values of wines were almost unchanged in all treatments during fermentation and the total acidities of wines were decreased from 0.7% to lower than 0.3%. The colors of wines were changed to redder and darker during fermentation. In sensory evaluation xylitol added wine showed the best preference and kept xylitol unfermented in it.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.573-580
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• 2010

The study investigated the effect of diets supplemented with different levels (0 and 2.5%) of yuza (Citrus junos Sieb ex Tanaka) on the nutritional characteristics of eels (Auguilla japonica). Fish ($9.8{\pm}1.3g$) was fed to apparent satiation twice daily for 8 months. There were no significant differences in proximate composition among the treatment groups, except for the ash and carbohydrate contents (P<0.05). The vitamin C content of eel muscle in the yuza-added group was two-times higher than in non-added groups (P<0.05). Among eight organic acids in eel muscle, lactic acid was predominant, followed by citric acid, oxalic acid, malic acid, and acetic acid. Eels fed a 2.5% yuza diet had the highest lactic acid content in all groups. Six sugars were found in all groups and glucose was the major sugar. Glucose and maltose were the dominant sugars in the yuza-added group. The abundant fatty acids in the yuza-added group were C18:1 n-9, C16:0, and C16:1 n-7, which comprised over 80% of the total fatty acids. The major amino acids in samples were glutamic acid, aspartic acid, lysine, and leucine. There were few differences in the free amino acid compositions among the groups. However, histidine was the predominant amino acid and constituted over 53% of the total free amino acids.