• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.431-436
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• 1990

The functional properties of novel sugar derivative sweeteners, fructo-oligosaccharide, maltitol, sorbitol and high maltose syrup(HMS) were examined for their humactant effect, lactic acid bacterial growth, Streptococcus mutants growth and relative sweetness compared to sucrose. Sorbitol exhibited remarkably high water activity reducing capacity, whereas fructo-oligosaccharide and maltitol showed the same level as sucrose. Maltitol showed distinct anti-bacterial(bacteriocidic) effect against Stc. mutants and most of lactic acid bacteria tested except for L. plantarum. The molar basis relative sweetness of sugar derivatives in comparison with 1%(w/w) level of sucrose were 0.69 for Neosugar(fructo-oligosaccharide), 0.21 for sorbitol, 0.50 for maltitol and 0.27 for HMS.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.320-331
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• 2013

Omija, the major material of omigalsu, has liver protective and antioxidant effects, while mung bean has detoxification effects. A series of studies were conducted to standardize the traditional recipe for omigalsu to develop traditional functional drinks made from Omija extract and mung bean juice. Study 1 was designed to determine the optimal conditions for Omija extraction and mung bean juice. A higher water temperature and longer immersion time was associated with higher, free sugar and organic acid contents of omija extract; however, sensory evaluation revealed that the optimal extraction conditions for the highest acceptability, proper taste and red tone were $23^{\circ}C$ and 18 hrs of immersion. Conversely, the pH of the mung bean juice produced by varying the immersion time (5 hr, 11 hr, 17 hr) was found to be neutral, containing small levels of organic acid and free sugar, and showing a yellow tone. The results of the sensory evaluation also showed that the optimal conditions for taste, flavor and yellowness of mung bean juice was 5-hour-long immersion. Study 2 was designed to determine the optimum mixing ratio of omigalsu concentrate. Sensory evaluation revealed that the contents of sugar and total free sugar were highest when the mixing ratio among omija extract, mung bean juice and sugar was 1:1:20%, indicating that these conditions produced the most attractive color and highest overall acceptability. Study 3 was designed to determine the optimum dilution magnification for omigalsu. Sensory evaluation during summer revealed that the omigalsu produced by mixing 54 g of omigalsu concentrate into 200 cc water of $4^{\circ}C$ or $80^{\circ}C$ was most preferred, while during winter. Overall, the optimum dilution magnification for omigalsu was 4.7~5.4.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.815-824
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• 2006

This study was performed to determine the optimum ratio of each ingredient in the steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. The experiment was designed according to the D-optimal design of mixture design, which showed 14 experimental points including 4 replicates for three independent variables (sugar 112${\sim}$139%, barley sproutling powder 1${\sim}$8%, and oil 5${\sim}$25%). The compositional and functional properties of test were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each ingredient on the mixture final product. The results of F-test, volume, color values (L, a, b), textural properties (hardness, gumminess, chewiness) and sensory characteristics (softness) decided a linear model, while the sensory characteristics (color, smell, taste, overall acceptance) decided a quadratic model. The volume of steamed foam cake was increased by sugar addition, and a negative effect was exerted by barley sproutling powder and oil. L and a of color values increased but the b value decreased with increasing sugar and oil content, whereas barley sproutling powder tended to decrease all color values. The addition of barley sproutling powder also had a positive effect on the textural properties (hardness, gumminess, chewiness). Sensory characteristics (color, smell, softness, taste, overall acceptance) could suffer counter results with the excessive addition of sugar, barley sproutling powder, and oil. The optimum formulations by numerical and graphical methods were similar: sugar, barley sproutling powder, and oil were 130.4%, 4.0%, and 10.7% by numerical method, compared to 130.4%, 4.0%, and 10.7% by graphical method, respectively.

• Journal of Nutrition and Health
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• v.40 no.6
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• pp.558-565
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• 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.

• The Journal of Korean Medicine
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• v.23 no.4
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• pp.73-90
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• 2002

Objectives: This study investigated significant factors that influence functional evaluation of stroke so as to be a fundamental data for estimating prognosis of stroke patients. Methods: 204 patients were studied within 7 days of admission, after the diagnosis of stroke through brain CT scan, brain MRI scan and clinical observations. They were hospitalized in the oriental medical hospital of Dongeui University from February to July in 2001. They were examined at the early stage of onset, after 2 weeks, 4 weeks and 6 weeks, and measured for average mark and the degree of improvement by using the Activity Index. Results: Ischemic stroke, past history of stroke, hypertension, diabetes mellitus, risk factor of obesity, non-professional emergency treatment and hospitalizing time after 1 day from onset, high blood pressure, tachycardia pulse and high blood sugar in abnormal vital sign in acute stage, conscious, cognitive or communication disorder, motor aphasia, dysphagia, constipation for more than 3 days, urinary incontinence, visual field defect, insomnia, and chest discomfort in early stage of onset had a negative influence on functional evaluation. Conclusions: Type of stroke, past history, risk factors, emergency treatment and hospitalizing time after onset, abnormal vital sign and intercurrent symptoms in Acute stage were relevant factors in predicting functional evaluation of stroke.

• International Journal of Industrial Entomology and Biomaterials
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• v.44 no.2
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• pp.37-43
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• 2022

Silkworm food has been found to be effective for dementia, liver function, lowering blood sugar, and possesses antioxidant properties, which has been attracting attention as a health functional food. In this study, methods for enhancing the functionality of silkworms were explored and the production potential of high-functional silkworms was analyzed. For enhancing antioxidant activity, ascorbic acid, caffeic acid, laminarin, and glutathione were injected or fed to 5th instar silkworms, and the antioxidant activity of silkworm extract was comparatively analyzed. There was no significant change in polyphenol and flavonoid content, but it was confirmed that 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability, superoxide dismutase-like activity, and reducing power were slightly increased after injection of ascorbic acid, caffeic acid, and glutathione. To confirm the increase in antioxidant efficacy through feeding, an inducer was mixed with sucrose and sprayed on mulberry leaves. As a result, the growth rate of silkworms improved and all indicators of antioxidant activity were improved in silkworms fed with ascorbic acid and glutathione. Considering these results, producing high-functional silkworms was deemed possible.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.911-921
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• 2012

The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.448-459
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• 2006

This study was conducted to develop a optimal composite recipe of a functional cookie including Red Ginseng powder and having the high preference to all age groups. Wheat flour was partially substituted by Red Ginseng powder to reduce the content of wheat flour. The sensory optimal composite recipe was produced by making iced cookies, with 5 levels of Red Ginseng $powder(X_1),\;sugar(X_2),\;butter(X_3)$, respectively, by C.C.D(Central Composite Design) and by conducting the sensory evaluation and the instrumental analysis by Response Surface Methodology(RSM). The results of sensory evaluation showed very significant values in color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and those of instrumental analysis showed significant values in lightness, redness(p<0.05), spread ratio, hardness(p<0.01). As a result, sensory optimal ratio of Red Ginseng cookie was calculated at Red Ginseng powder 25.4 g, sugar 147.1 g, butter 153.4 g.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.195-201
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• 2018

This study was intended to investigate the characteristics of muffins prepared with allulose which is low-calorie and physiologically functional rare sugar. Volume and specific volume of muffins increased significantly with allulose addition, but not with its contents. Muffin heights also increased as allulose was added more. Baking loss rate and moisture contents were not significantly different among samples. Allulose seemed to have nearly same water holding capacity with sucrose. Lightness of muffin crust and crumb both decreased, but redness and yellowness increased according to allulose, the reducing sugar addition by Maillard reaction. In the texture profile analysis, Hardness of AL100 was higher significantly (p<0.05) and springiness, cohesiveness and fracturability increased according to the allulose contents. In the sensory evaluation, AL0 was the sweetest and AL0 and AL25 got higher overall acceptance score. Physical characteristics were not different (p<0.05) among AL0, Al25 and AL50. As a result, 25% sucrose substitution with allulose can provide low-calorie, anti-hyperglycemic and tasty muffin.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.569-575
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• 2017

The purpose of this study was to investigate the physicochemical and sensory characteristics and overall preference for makgeolli after conducting fermentation using carrots with various levels of beta carotene and functional materials. The beta - carotene content was highest in 16% carrot powder, and steadily increased as the amount of carrot powder increased. Alcohol content increased with increasing amount of carrot powder. Alcohol content which greatly influences the quality of traditional wine, changes depending on the water soluble solid content and free sugar content during the manufacture of traditional wine. Sensory tests showed that the highest results were in the 12% carrot powder added group. As a result, the content of beta carotene increased with the addition of carrot powder, but the fermentation time was delayed and the sugar content was decreased because of variations in sugar content and color. Therefore, the optimal addition of carrot powder was 12%.