• Food Science and Preservation
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• v.8 no.2
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• pp.169-174
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• 2001

Chemical analysis and optimum preparation conditions for fig jam were investigated. Soluble solids, acid content and vitamin C of fig was 12.20。Brix, 0.14% and 2.27 mg/100g, respectively. Carbohydrate in fig juice was consisted of 54.43% glucose and 44.53% fructose. Potassium content of fig was 178.0 mg/100g. Moisture content and total sugar of fig fruit was 88.35% and 9.47%. In preparation of fig jam, the addition of 0.2% Citrus natsudaidai juice and 0.5% C. lemon juice as acid source was the best in regard with color and flavor determined by sensory evaluation. The ratio of sucrose : honey : oligo sugar(70:20:10) was also the best in addition of sugar source 60%(w/w) in total. Fig jam prepared in this experiment was better than that of commercial products in sensory evaluation, and microbial growth of this product was not recognized for one month at 30$\^{C}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1748-1752
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• 2004

This study was performed to obtain the good processing in the Relunanniae Radix Preparata. The contents of the Relunanniae Radix and the Relunanniae Radix Preparata produced through different processes were analyzed in the 5-hydroxymethyl-2-furaldehyde (5-HMF), sugar, total nitrogen, crude lipid and ash. 5-HMF was not detected in the Relunanniae Radix, but detected in the Relunanniae Radix Preparata. 5-HMF content was increased gradually with processing times (1∼9 times) and increased expressly in the Relunanniae Radix Preparata steamed for 7 times. Sucrose, fructose and glucose were contained in the Relunanniae Radix, but sucrose was not detected and fructose and glucose were increased largely in the Relunanniae Radix Preparata steamed for 1 time. Fructose and glucose were decreased gradually with processing times (2∼9 times), but the gap of decrease was insignificant. Total nitrogen was changed slightly and crude lipid was decreased slowly with processing times. The ash was suitable to KPⅧ rules (less than 6.0%). From this analysis we found out the content of 5-HMF from Relunanniae Radix Preparata steamed more than 7 times was suitable to KPⅧ rules (more than 0.1%).

• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.164-169
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• 2023

Vegetables are rich sources of dietary fiber, which exhibit various health benefits. In the Republic of Korea, vegetables are consumed after cooking using different methods. However, they are most commonly eaten raw or blanched. In this study, chamnamul, sesame leaf, Fischer's ragwort, burdock root, and garlic stem from Korea were analyzed according to the Korean Food Code, and changes in dietary fiber content after blanching were compared. Blanching reduced the total dietary fiber (TDF) content in chamnamul (from 3.67±0.03 to 2.61±0.14 g/100 g), burdock root (from 4.95±0.40 to 3.89±0.10 g/100 g), and sesame leaf (from 4.32±0.12 to 3.65±0.17 g/100 g), but increased it in Fischer's ragwort (from 6.09±0.49 to 6.43±0.01 g/100 g) and garlic stem (from 4.52±0.35 to 5.09±0.04 g/100 g). Sucrose, glucose, and fructose were detected in the vegetables; however, sesame leaf did not have sucrose. Fresh burdock root had the highest sucrose content (1.71±0.07 g/100 g) whereas garlic stem had the highest glucose and fructose content (1.65±0.02 and 1.73±0.02 g/100 g, respectively) compared with other vegetables. Upon blanching, the free sugar content of vegetables decreased for all sugars except for sucrose, which increased in Fischer's ragwort (from 0.10±0.01 to 0.14±0.01 g/100 g) and garlic stem (from 0.76±0.00 to 0.83±0.01 g/100 g). These results can provide information on blanching-associated changes in the content of dietary fiber and free sugar in foods prepared using these vegetables.

• Applied Biological Chemistry
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• v.43 no.1
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• pp.57-62
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• 2000

The proteoglycan, intracellular and extracellular, extracted from the liquid culture of Phellinus igniarius were purified and characterized. The mycelial productivity was proved to be better in shaking culture compared to standing culture. The productivity of intracellular proteoglycan of Phellinus igniarius appeared to be similar in two culturing methods. The standing culture of Phellinus igniarius produced 6 times as much extracellular proteoglycan compared to shaking culture. The proteoglycan were purified to a single peak by ion exchange chromatography(DEAE-cellulose) followed by gel filtration(Sepharose 2B). PIEPDG contained 79.0% total sugar and 7.2% protein. PIEPAG contained 56.7% total sugar and 40.8% protein. PIIPDG contained 64.8% total sugar and 17.4% protein. PIIPAG contained 56.9% total sugar and 41.5%n protein. The molecular weights of all the fractions were estimated to be above 100,000, from 134KDa of PIEPDG to 560 KDa of PIEPAG. The results of sugar analysis by HPLC showed that PIEPDG contains glucose only. The sugar part of PIIPDG and PIIPAG were consisted of glucose and inositol. The PIEPAG contained three kinds of monosaccharides, glucose, fructose and inositol.

• Nutrition Research and Practice
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• v.15 no.2
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• pp.187-202
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• 2021

BACKGROUND/OBJECTIVES: The exposure to sucrose in rats has mimic abnormalities attributed to metabolic syndrome (MetS). The effects of honey bee and "free" glucose and fructose, have not been explored in this context. The aim was to expose Wistar rodents to sucrose solution (SS), honey solution (HS) and fructose/glucose solution (GFS) at 30% to assess their effects. SUBJECTS/METHODS: HS (n = 10), SS (n = 10) and GFS (n = 10) groups were formed. Solutions were ad libitum along 14-weeks. RESULTS: Between solutions consumptions, honey was significantly 42% higher (P = 0.000), while similar consumption was observed among GFS and SS. The feeding pattern of HS consumption was irregular along experiment; while the food intake pattern showed the similar trend among groups along time. Non statistical differences were obtained in any biochemical and anthropometric measure, however, a higher concentration of leptin (721 ± 507 pg/mL), lower concentration of total cholesterol (TC; 48.87 ± 2.41 mg/100 mL), very low density lipoprotein (VLDL; 16.47 ± 6.55 mg/100 mL) and triglycerides (82.37 ± 32.77 mg/100 mL) was obtained in SS group. For anthropometric values, HS showed less total adipose tissue (AT; average 26 vs. 31-33 g) and adiposity index (average 6.11 vs. 7.6). Due to sugar-sweetened beverages consumption increases the risk for the development of chronic diseases; correlations between fluid intake and anthropometric and biochemical parameters were assessed. A moderate correlation was obtained in groups with the weight of total AT and solution intake; for the weight gain in GFS group and for triglycerides in HS and GFS. The highest hepatic tissue damage was observed in SS group with multiple intracytoplasmic vacuoles, atypia changes, moderate pleomorphism and hepatocellular necrosis. CONCLUSIONS: In spite of the significantly higher consumption of HS, biochemical, anthropometrical and histological effects were not remarkably different in comparision to other sweeteners.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.543-552
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• 2013

This study investigated the free sugar and free amino acids considered as the taste component in Korean Gochujang. Our goal was to search and develop the Korean traditional Gochujang taste, and to monitor the current status and characteristics of the Gochujang. For the analysis of Gochujang, it is purchased from small farms as well as major food company producing Gochujang. In the case of commercial Gochujang(COM), glucose and maltose were major free sugar, and the ratio of distribution and total amount showed very similar pattern. However, the results of the traditional Gochujang(TG) showed significant differences for each sample even they had glucose and maltose as predominant sugar. The content of glucose, maltose, fructose was reduced in order. The other hand, sucrose, rhamnose were not detected or were detected trace amounts in some samples. Even the characteristics were found at each region, it was no noticeable difference, but each sample was greater variation. Total of 17 amino acids were found from COM and the major amino acids were Pro, Glu, Asp, but His, Met were generally detected in small amounts. In the TG, they mainly contained Glu, Asp, Pro as the dominant component in addition to the Arg, Ala, Cys, respectively. TG had higher amino acid content and fairly various distribution compared to COM. It could suggest the possibility of the development for different traditional tastes because each TG had diverse characteristic taste than COM.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.398-409
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• 2006

Changes of component(amino acid, free sugar, fatty acid and mineral) and antioxidant effect by pickling of soybeans we.e investigated. Soybean cultivars, Daewon, Pungsannamul, Hwaeum(yellow bean), Ilpum Black and Zynuni(black bean) were soaked in persimmon vinegar for 10 days at $20^{\circ}C$. The major amino acids of raw soybeans were glutamic acid, aspartic acid, lysine and leucine. The content of total amino acid decreased by pickling. The major free sugar of raw soybeans were glucose, fructose and sucrose. Sucrose decreased and glucose and fructose increased by pickling. Maltose was found only in pickled Daewon and Ilpum Black. Linoleic and linolenic acid content of raw soybeans were $49.3%{\sim}57.1%\;and\;7.8{\sim}8.9%$, and the fatty acid contents did not change by pickling. The major mineral elements were K, P and Mg, and their compositions except for Na did not change by pickling. Total phenolic compound, vitamin $B_1$ and C content increased during pickling. The antioxidant effects, electron donating abilities, nitrite-scavenging abilities increased by pickling.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1095-1103
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• 1996

In order to minimize the deterioration of dried apple quality, changes of free sugar content, organic acid and ascorbic and during osmotic dehydration with sucrose at various temperature, concentration and immersion time were investigated in this study, total sugar increased as the temperature, concentration and immersion time were increased. Sucrose showed the largest change in content while fructose and glucose showed no and small changes, respectively. Large amounts of malic and fumaric acids, and small amounts of oxalic, citric, maleic and succinic acids were detected. Organic acids were high at low temperature treatment, and became higher with increasing concentration. Loss of ascorbic acid was small at the low temperature and high concentration. Effect of immersion time was negligible. Changes of free sugar, and organic and ascorbic acid followed the first-order and second-order reaction rate equations, respectively. Arrhenius equation was applied to determine the effect of temperature on reaction rate constants with high $r^2$. To predict the changes of quality, a model was established by using the optimum functions of temperature, concentration and immersion time. The model had high $r^2$ value for the quality changes during drying.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.752-758
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• 2012

We conducted this study to investigate the quality and antioxidant properties of saccharified strawberry gruel with different ratios of strawberry rice mash. Different samples of saccharified strawberry gruel with different ratios of strawberry puree were prepared, and the proximate composition, sweetness, pH, acidity, color difference, texture, free sugar, sensory evaluation, and physiological activities of the sample were measured. With increasing strawberry puree content, the proximate compositions, sweetness, and total acidity of the strawberry gruel increased, and pH decreased significantly (p<0.05). Saccharified strawberry gruel prepared with 15% to 45% strawberry puree displayed significantly lower viscosity. As the amount of strawberry puree increased, the Lvalue, and b-value decreased, whereas the a-value increased. The free sugar content of fructose, glucose, maltose, sucrose, and total free sugar increased significantly (p<0.05). Strawberry gruel with 30% added strawberry puree was the most preferred for, its color, flavor, taste, texture, and overall acceptability preference. With increasing strawberry puree content, the total polyphenol contents, total flavonoid contents, DPPH, and ABTS radical scavenging of strawberry gruel increased significantly (p<0.05). From these results, we found that adding 30% strawberry puree was the best way to make gruel with high sensory qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.190-195
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• 1993

In order to investigate the changes of some chemical components during the maturation of Vitis vinifera red grapes, brix, total sugar, organic acids, total acid, pH and free amino acids were analyzed by HPLC etc. Brix, pH and total sugar content during the maturation of red grapes were increased rapidly but total acidity was decreased between 12~14 days after the formation of sugars. Its compositions were 16.5~17.9 of brix, 14.8~16.4g/100ml of total sugar, 3.24~3.25 of pH and 0.81~0.92g/100ml of total acidity. The ratio of brix/acid was increased gradually during the maturation. Glucose and fructose were contained more than 99% of total sugar and the content of sucrose were 0.03~0.04g/100ml in three varieties (Cabernet sauvignon, Cabernet franc and Malbec). The ratio of fructose/glucose in maturated three red grapes was ranged 1.04~1.06. Organic acids during the maturation, when sugars increased, were decreased rapidly and the ratio of tartaric/malic acid showed 0.83~1.00. Free amino acids during the maturation were increased and these content were 256.8mg~290.9mg/100ml in three varieties. The content of proline was the highest content of free amino acids in three red grapes, the next ones were arginine, alanine and glutamic acid in the other with 73.2~77.2% of total free amino acids. Especially, content of arginine was higher than others in Malbec variety.