• 한국식품영양학회지
• /
• 제31권4호
• /
• pp.520-531
• /
• 2018

Aim of this study is to investigate the perception and purchasing status of functional beverages for adults in the Chungnam area. In this case, the reasons to buy the functional beverages for men were 'recovery of fatigue (43.1%)', 'quenching thirst (21.6%)', 'health promotion (19.6%)', 'supply of nutrition (15%)', and 'a loss in weight (7%)'. Otherwise the reasons to buy the functional beverage for women showed to be 'recovery of fatigue (28.6%)', 'health promotion (26.4%)', 'quenching thirst (22.1%)', 'supply of nutrition (12.9%)', and 'a loss in weight (10%)', which were significant different between the men and women subjects. The place to buy functional beverages was for singles (46.5%) a store and for married person a supermarket. The purchase of functional beverages was affected by as follows; manufactured date > original granule > nutrition sign > country > price > taste > brand > scent > color and the women are affected more than men. For functional beverages, the men preferred to buy an energy drink and vitamin drink more than the women. After the intake of functional beverages, the men and women recognized the effect on 'recovery of fatigue' and 'a loss of weight/release of a feeling of hunger/improvement of constipation', respectively. Considering the results of the study, it is necessary to clarify the function of functional beverages so that consumers can choose and take the correct functional beverage by themselves. In addition, the nutritional education should be conducted for the intake allowance for the compositions and excessive or inadequate intake of functional beverages.

• 한국식품조리과학회지
• /
• 제28권6호
• /
• pp.741-751
• /
• 2012

This study was conducted to understand sensory characteristics of commercial functional beverages, to analyze and the drivers of liking and disliking of it by Korean consumers. Descriptive analysis and consumer taste testing were conducted with ten commercial products of functional beverages. Samples were consisted of good for beauty, relieving hangovers, and health tonics. For the descriptive analysis, 45 attributes were developed by ten panelists and it shows differences among the all samples. For the consumer testing, 81 panels evaluated the overall liking, acceptance of appearance, odor, flavor, and texture of 10 samples. As a result, attributes of brightness, yellow color, Nurungji flavor, roasted bean power flavor, and milky texture of functional beverages were positive drivers of liking, but attributes of astringent texture, bitter taste, and viscosity were negative drivers of liking on the commercial functional beverages.

• 운동영양학회지
• /
• 제23권2호
• /
• pp.13-15
• /
• 2019

[Purpose] Functional beverages are a protective or enhancing factor influencing not only public health but also athletic performance. The purpose of this study was to highlight the new conditioning beverage of the Lactobacillus pentosus strain b240 (B240) with electrolytes or proteins, which strengthens immune functions to improve the quality of life. [Methods] ISeveral related studies systematically reviews three main issues associated with conditioning beverages: (a) utilization and availability of the functional beverage; (b) significance of B240 in immune strengthening; and (c) availability and application of conditioning drinks in the daily life and sports field. [Results] Intake of B240 led to greater enhancements, including blood T-helper, NK cell, IgA and IgG level in conjunction with strengthen immune functions. These results speculated that the practical application of B240 contained beverages on physiological health and performance. [Conclusion] BODYMAINTÉ, this novel conditioning beverage is expected biological utility responsible for improved sports performance as a functional drink and has potential health-related implications.

• Journal of Nutrition and Health
• /
• 제40권6호
• /
• pp.558-565
• /
• 2007

On the basis of the increasing interest for the selection of beverages, this study aimed to evaluate the contents of nutrients and health ${\cdot}$ functional elements in the beverages. Total 161 beverages that bear nutrition lable (NL) as nutrition table and health ${\cdot}$ functional elements information were collected and classified to 8 groups. The evaluated nutrients that are obligatory for NL in Korea were total calorie, carbohydrate, protein, fat, and sodium. Presented values showed that milk & yogurt and soy milk are the most wholesome beverages while the total caloric contents also were higher among 8 groups. Sodium contents in soy milk were higher than any other groups. The caloric contents of other beverage groups come mainly from carbohydrate presumably simple sugar. The caloric content of sports drinks is the lowest but the sodium content is variable among products showing the range of 0 - 100 mg/100 ml. Nonobligatory nutrients for NL frequently expressed are Ca, Fe, vitamin C, folate, and dietary fiber. Their content per serving size does not exceed the tolerable upper intake level, however, habitual multiple intakes of certain product require attention for the prevention of overintakes. Many health ${\cdot}$ functional elements as catechin, carnitine, polyphenol, and nucleic acids etc were listed in NL without presenting the content and their functions appear to be exaggerated compared to the known scientific evidence.

• Nutrition Research and Practice
• /
• 제12권4호
• /
• pp.307-314
• /
• 2018

BACKGROUND/OBJECTIVES: Numerous researches have studied the association between sugar intake and obesity of children in many countries. This study was undertaken to investigate the association between beverage intake and obesity of children by reviewing a database for total sugar contents established in all foods and presented in a nutrition survey by the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: Data of 1,520 children aged 6-11 years in the 6th KNHANES (2013-2015) were analyzed for this study. A database for total sugar intake comprises the total sugar contents of all foods included in the results of a nutrition survey using the 24-hour recall method of 6th KNHANES. Beverages were categorized into carbonated beverages, fruit & vegetable drinks, other drinks, tea, and coffee. RESULTS: The average daily beverage intake of all children was 131.75 g/day, and the average daily total sugar intake in beverages was 13.76 g/day. Carbonated beverages had the highest intake rate (58.85 g/day) and also ranked highest for sugar intake (6.36 g/day). After adjusting for confounding variables, the odds ratio for obesity in children with beverage intake of ${\geq}200mL/day$ significantly increased by 1.83 times (95% CI, 1.11-3.00) as compared to children with beverage intake of < 200 mL/day. Also, a significant increase was observed in the odds ratio for obesity in total children (2.41 times; 95% CI, 1.35-4.33) and boys (3.15 times; 95% CI, 1.53-6.49) with carbonated beverage intake of ${\geq}200mL/day$ when compared with children who consumed < 200 mL/day. CONCLUSION: A positive association is observed between beverage intake and obesity in Korean children. In particular, an intake of carbonated beverages has a positive correlation with childhood obesity in boys. This study can therefore be used as scientific evidence for reducing sugar, and for the continuous management and research on beverages.

• 한국식품영양학회지
• /
• 제35권5호
• /
• pp.283-294
• /
• 2022

The purpose of this study was to develop a functional beverage by using Caragana sinica extract and Tremella fuciformis Berk, which have high physiological effects such as anti-diabetic, antioxidant, anticancer, anti-lipidemic and anti-inflammatory. To this end, we used various mixing ratios of Caragana sinica extract, Tremella fuciformis Berk, and isomalto oligosaccharide, and measured the physicochemical properties of those beverages. The analyses showed the following: moisture content of those beverages using Caragana sinica extract and Tremella fuciformis Berk was 50.51~67.64%, pH was 5.19~5.38, and crude fat content was 0.28~0.52%, crude protein content was 1.26~1.80%, ash content was 0.47~0.80 and sugar content was 8.55~26.98°Brix. The lightness (L) of the beverages was 37.70~58.11, the redness (a) was 6.88~16.94, the yellowness (b) was 13.72~23.68, the total polyphenol content was 2.07~3.46 mg/g, and the total flavonoid content was 0.37~0.42 mg/g. Based on the results, it was confirmed that the nutritional components and total polyphenols of functional beverage using Caragana Sinica Extract, Tremella Fuciformis Berk and isomalto oligosaccharide were high at a mixing ratio of 1:1.3:25%. These results will increase the use of Caragana Sinica Extract and Tremella Fuciformis Berk, as functional materials in the future, and provide a framework for the manufacturing of diluted beverages comprising mineral water and carbonated water.

• 한국식품조리과학회지
• /
• 제20권3호
• /
• pp.271-278
• /
• 2004

As an attempt to develop new functional beverages for breakfast, sweet potato based beverages were prepared with hydrolyzed sweet potato, potato, and carrot products (sample : water = 1 : 1), and their chemical and sensory properties were evaluated. The content of reducing sugar and soluble solid of the sweet potato, potato, and carrot increased with enzyme treatment, while their viscosity decreased without significant change of color. The hunter color test showed that the beverages with 10％ carrot content were high in redness leading to a decrease in their acceptability for sensory evaluation. The sensory score of the mixture containing 5％ carrot was good, but beverage with 0％ carrot reduced the sensory properties. The results showed that the final ratio of sweet potato to potato to carrot for the new functional beverage was 5 : 4.5 : 0.5. The pH of the beverage was adjusted to 5.0, 4.5, and 4.0 using an organic acid mixture. In the sensory test of the new functional beverage, the best sensory score(color, taste, smell, and texture) was the mixture of sweet potato : potato : carrot equaling 5 : 4.5 : 0.5 with a pH of 4.5.

• 한국식품영양과학회지
• /
• 제42권8호
• /
• pp.1175-1182
• /
• 2013

다양한 발효 균주를 이용한 잡곡발효음료 개발의 가능성을 확인하고자 7종의 균주와 2가지의 혼합균주를 이용하여 잡곡발효물을 제조하여 분석한 결과, 색도가 비교적 밝으며 붉은색보다는 노란색이 더 많이 측정되었다. 관능검사 결과, 종합적으로 C와 G, H가 상대적으로 높은 평가를 받았으며, 제조된 잡곡발효물의 세포독성은 10,000 ppm까지 관찰되지 않았다. 총 폴리페놀과 플라보노이드 함량에서 총 폴리페놀은 7.51~7.94 mg/g으로 모든 잡곡발효물에서 유사한 함량을 나타냈으나, 플라보노이드 함량은 C 샘플에서 15.62 mg/g으로 가장 많은 것으로 나타났다. 또한 잡곡발효물의 항산화 활성을 조사한 결과, 전자공여능에서는 C 샘플에서 4.48%로, 환원력에서는 G샘플이 0.247로 가장 높았으며, SOD 유사활성 측정에서는 E를 제외한 모든 샘플에서 농도 비례적으로 활성이 증가하였고, F 샘플 10,000 ppm에서 55.15%로 가장 높은 활성을 나타내었다. 이와 같이 다양한 균주를 이용한 발효물의 관능적 특성과 기능성을 검토함으로써 잡곡을 이용한 기능성 발효식품의 개발가능성을 제시하였다.

• 한국식품조리과학회지
• /
• 제16권6호
• /
• pp.663-669
• /
• 2000

기능성 산형 음료의 산도는 번데기 동충하초 음료가 0.52로 가장 높았으며 감잎과 솔잎음료가 0.19로 가장 낮았다. 산형 음료의 pH는 동충하초 음료가 가장 낮았으며 코코아 음료가 3.12로 가장 높았다. 당도는 코코아 음료가 5.8로 가장 낮았으며 눈꽃 동충하초 음료가 10.3으로 높게 나타났다. 관능검사에서 외관의 색상(color)은 홍차 음료가 6.5로 가장 강하게 나타났으며, 탁도(turbidity)는 코코아가 가장 높았다. 달콤한 향(sweet odor)은 홍차, 감잎차 음료 순으로 높게 나타났으며, 새콤한 향(acidic odor)은 코코아 음료가 6.3으로 가장 강하게 나타났다. 단맛(sweetness taste)은 감잎차 음료가 5.6으로 가장 달다고 평가했으며, 신맛(sourness taste)과 떫은 맛(astringent taste)은 눈꽃 동충하초 음료가 가장 높게 나타났다. 외관(appearance)의 기호도, 향(odor)의 기호도, 맛(taste)의 기호도, 전반적인(overall) 기호도 모두 감잎차 발효 음료가 가장 높은 선호도를 보였으며, 솔잎음료, 쑥 음료 순으로 유의한 차이를 나타내었다(p<.001). 구매의사 면에서도 감잎차 >솔잎 >쑥 음료 순으로 나타나 구매의사가 높았다(p<.001). 색도는 홍차 발효 음료의 명도(L)가 가장 낮았으며, 솔잎 발효음료의 명도(L)가 가장 높게 나타났다. 반면 적색도(a)와 황색도(b)는 홍차발효음료가 가장 높았다. 관능검사와 기호도 항목간의 상관관계에서 달콤한 향, 단맛, 마신 후의 구매의사가 높을수록 선호하는 경향을 보였다. 색도 측정과 관능검사간의 상관관계는 명도가 높을수록 외관의 기호도가 좋았으며, 적색도와 황색도가 높을수록 탁도와 외관의 기호도는 낮게 평가되었다. 이화학적 특성과 관능검사간의 상관관계에서는 pH가 낮을수록 산도는 높을수록 선호도가 낮게 평가되었으며, 당도는 달콤한 향과 정의 상관관계를 보였다. 이상의 결과 감잎차, 솔잎, 쑥 발효음료가 가장 수용도가 높아 기능성 음료로서의 상품화가 가능하겠으며, 음료 제조시 pH가 낮고 산도가 높은 음료는 당을 좀 더 첨가하여 신맛을 감소시킬 필요가 있다고 사료된다.

• 한국식품영양학회지
• /
• 제20권4호
• /
• pp.501-508
• /
• 2007

With the goal of searching for the ways to help market traditional beverages as take-out products, this study conducted a survey over men and women over 20 years of age in Seoul and Gyeonggi Province. Their perceptions of importance in choosing traditional beverages and conventional drinks were examined for difference. As a result, taste, reliability, health, flavor, and price were important at general beverage, while taste, health, flavor, reliability, price, and color were in choosing traditional beverages. The participants mentioned recovery from fatigue as the most favorable added feature of traditional beverages, which was followed by beneficial for adult diseases and facilitating digestion. Their preferences toward using them to satisfying a sense of hunger was relatively low. The participants preferred price range was $3,000{\sim}3,500$ won, their favorite ingredients were functional ones, and their favorite shop design was a traditional style. It seems that the marketability of traditional beverages as take-out products is high. The promotion and development efforts should involve marketing to women, differentiation strategies from other drinks, a graceful image, reliable drinks, and additional functions such as recovery from fatigue and can benefit adult diseases.