• 한국식품영양학회지
• /
• 제31권4호
• /
• pp.565-570
• /
• 2018

The objective of this study is to analyze the characteristics of persons with a high sugar-intake ratio (%E) and factors affecting sugar-intake ratio with the Korea National Health and Nutrition Examination Survey ($6^{th}$ KNHANES). The sugar-intake ratio is the calories of sugar from processed food divided by the daily total intake of calories. In this research we used two statistical methods, the cluster analysis and one-way analysis of variance (ANOVA). Cluster analysis was used to classify groups of sugar-intake ratios. For analysis of factors affecting the sugar-intake ratio, we applied the ANOVA. Korean have about a 3.89% sugar-intake ratio from processed food per day. The demographic characteristics of people with higher sugar-intake ratios were found to be more women than men, younger men with less education, more people in the household, smaller height, weight waistline and body mass index (BMI). Also office worker, lower drinking frequency, not getting a hypertension, diabetes, hyperlipidemia, lower breakfast and dinnner frequency, not experiencing nutritional education, and not using nutritional labeling. For reducing intake sugar in what are called health-hazardable nutrients in the food sanitation act, it is necessary to educate the people with high sugar ratio who were identified in this study.

• 한국식품영양과학회지
• /
• 제23권3호
• /
• pp.520-529
• /
• 1994

High-ratio cakes made from the formulas with more sugar (140% based on flour weight) than flour have come to be preferred recently. To produced good light cake structure, cake batter must retain the many finely divided gas bubbles formed during mixing . Thermal setting of cake structure is mainly caused by starch gelatinization . The formula controls the temperature at which the cake batter changes from a fluid to a solid. Especially, the relatively large amount of sugar used in the formula delays gelatinization, so that air bubbles can be properly expanded by carbon dioxide gas and water vapor before the cake sets. To get a non collapsing high ratio cake structure after baking , the proper degree of gelatinization of the starch granule, the control of gelatinization temperature, and sufficient gel strength ar all important. The role of ingredients (flour , sugar, proteins, chemical leavening agents, water shortening , and emulsifiers) is reviewed with relation to the formation of satisfactory cake structure.

• Food Science and Biotechnology
• /
• 제16권4호
• /
• pp.610-614
• /
• 2007

Dynamic rheological properties of honeys with invert sugar at different mixing ratios of honey and invert sugar (10/0, 812, and 6/4 ratios) were evaluated at various low temperatures (-15, -10, -5, and $0^{\circ}C$) using a controlled stress rheometer for small-deformation oscillatory measurements. Honey-invert sugar mixtures displayed a liquid-like behavior, with loss modulus (G") predominating over storage modulus (G') (G">>G'), showing the high dependence on frequency (${\omega}$). The magnitudes of G' and G" increased with a decrease in temperature while their predominant increases were noticed at -10 and $-15^{\circ}C$. The greater tan ${\delta}$ values were found at higher temperature and ratio of honey to invert sugar, indicating that the honey samples at subzero temperatures become more viscous with increased ratio of honey to invert sugar and temperature. The time-temperature superposition (TTS) principle was used to bring G" values at various temperatures together into a single master curve. The TTS principle was suitable for the honey samples in the liquid-like state. The progress of viscous property (G") was also described well by the Arrhenius equation with high determination coefficients ($R^2=0.99$). Dynamic rheological properties of honey samples seem to be greatly influenced by the addition of invert sugar.

• 한국식품조리과학회지
• /
• 제9권4호
• /
• pp.284-288
• /
• 1993

Replacement of sucrose with sugar alcohols in high methoxyl pectin(HMP) jellies were studied. HMP jellies were sweetened with 100％ sucrose, 75％ sucrose and 25％ maltitol, 50％ sucrose and 50％ maltitol, and 50％ sucrose, 25％ maltitol, 12.5％ sorbitol and 12.5％ mannitol. The effect of sugar alcohols in HMP jellies were investigted. There was only slight differences in sweetness intersity in HMP jellies. Color(p<0.05), texture(p<0.01) and preference(p<0.01) of 100fl sucrose jelly were significantly higher than other Jellies sweetened with sugar and sugar alcohols mixtures. Hunter's L(lightness), a(redness), b(yellowness) values of 100％, sucrose jellies and jellies substituted with maltitol up to 25％ were not signignificantly different. But as the ratio and the number of sugar alcohols used for substition were increased, L, a and b values had been lowered signigicantly(p<0.01). Instru-mental characteristics of jelly texture were examined. Hardness of 100％ sucrose jelly sweetened with sucrose and 3 kind of sugar alcohols were higher than others(p<0.05). As substitution ratio was higher, springiness and chewiness of HMP jellies were lowered(p<0.01). Springiness of HMP jellies indicated positive correlation with general acceptance of sensory scores at 5％ significant level. Brittleness, gum-miness and cohesiveness in all types of jellies were not significantly different.

• Korean Chemical Engineering Research
• /
• 제43권3호
• /
• pp.380-386
• /
• 2005

유기 붕산계 화합물과 4차 암모늄염의 혼합물을 추출제로 사용하여 에멀젼형 액막법에 의한 과당과 포도당의 분리가 회분식 반응기에서 이루어졌다. 당 분리를 위해 적합한 추출제와 최적의 실험조건을 찾기 위하여 각 당에 대하여 독립적으로 추출 실험이 수행되었다. 원료상의 당 농도, 붕산계 화합물 종류와 w/o 비와 같은 여러 변수들이 과당과 포도당 분리에 미치는 영향이 조사되었으며, 이때 원료상과 회수상에서의 최종 당 농도가 분석되었다. 원료상에서의 과당/포도당 추출률 비는 매우 높았지만, 회수상에서의 당 농도는 높지 않았다. 상업적인 당 분리를 위한 에멀젼형 액막 시스템 개발을 위해 보다 회수상으로 과당의 역추출을 강하게 추진할 수 있는 염을 찾는 것이 요구되었다.

• 한국가정과학회지
• /
• 제9권3호
• /
• pp.89-98
• /
• 2006

본 연구에서는 대추가루와 설탕의 혼합비율을 달리하여 제조한 설기떡의 일반성분, 수분결합력, 색도, texturometer에 의한 기계적 특성 및 관능검사를 실시한 결과는 다음과 같다. 대추가루와 설탕의 혼합비율을 달리하여 제조한 설기떡의 일반성분 중 대조구의 수분 량은 43.93%로 나타났고 대추가루 혼합비율이 증가할수록 약간 증가하는 경향이었다. 조단백, 조회분 함량은 대조구에 비하여 대추가루 혼합비율이 증가할수록 높아졌다. 설기떡의 수분결합력은 대조구에서 가장 높게 나타났고 대추가루 혼합비율이 많을수록 낮은 것으로 나타났으며 시료간에 유의한 차이가 있었다. 대추가루를 혼합한 설기떡의 색도 L값은 대조구에서 가장 높게 나타났고, a값과 b값은 대조구가 가장 낮게 나타났으며 대추가루 혼합비율이 증가할수록 L값은 낮아지고, a값과 b값은 높게 나타났다. texturometer 측정에 의한 설기떡의 기계적 특성은 대추가루의 혼합비율이 증가할수록 견고성, 탄력성, 응집성, 점착성, 씹힘성은 높게 나타난 반면, 부착성은 낮게 나타났다. 대추가루를 혼합한 설기떡의 관능검사 결과 질감, 입안에서의 느낌, 외형에 대한 기호도가 가장 높게 나타났으며, 색, 향미, 전체적인 선호도에서는 쌀가루 1,000g에 대하여 대추가루 75.0g와 설탕 57.6g을 혼합한 설기떡의 기호도가 가장 높게 나타났다.

• 아시안잔디학회지
• /
• 제13권1호
• /
• pp.1-20
• /
• 1999

This study was carried out to investigate the interaction between productivity and light condition and to analyze the material productivity and productive charactaristics under different hours of light in Zoysia japonica. 1. Rate increasement of leaf number and total leaf length was remarkably high at the early growth stage in the control and 9 hour light treatment. The rate gradually decreased as growth proceeded. But 3 hour treatment was very low in the rate from its early growth stage through the whole test period. 2. The increasing rate of leaf area ratio (LAR) in all the experimental plots was remarkably high at the early growth stage after transplanting the grass. The shorter photoperiod resulted remarkable lower increasement of LAR. 3. The rhizome growth rate of the 9 hour photoperiod was high contrast to the 3 hour photoperiod treatment. The increasing rate of node number was also showed similar trend. 4. Chlorophyll content was very high at the 36 days after transplanting and then decreased gradually. Chlorophyll content on 3 hours photoperiod plot severely decreased. The ratio of chlorophyll a to b was decreased significantly at short day treatment. 5. The content of soluble sugar was increased at shorter photoperiod. The highest ratio of sugar content was on August, 28 by HPLC method. Such a result was attributed to accumulation of sugar in spite of low synthesis of ploysacchrides, translocation by low consumption. 6. The increasing rate of standings in all light treatment was high at the early growth stage after transplanting. Short photoperiod treatment by 3hour showed especially low prganic productivity on Zoysia japonica.

• 한국식품영양학회지
• /
• 제24권2호
• /
• pp.239-245
• /
• 2011

당의 종류와 혼합비가 쿠키의 품질에 미치는 영향을 살펴보았다. 당 함량이 30%로 고정된 배합비에서 당 종류를 과당, 고과당, 전화당으로 달리하여 첨가하였을 때 고과당은 적정한 퍼짐성을 가졌으며, 관능평가에서도 전체적으로 좋은 평점을 나타내었다. 가장 적절한 물성과 관능을 나타낸 고과당을 함량별로 첨가하여 함량에 따른 영향을 살펴보았을 때, 고과당의 함량이 증가할수록 수분 보유 능력과 퍼짐성은 증가하고, 관능적 차이는 나타나지 않았으나 색상은 어두워졌다. 또한 고과당 함량이 40%인 경우에는 다른 함량비와 상대적인 유의차가 나타났다. 단일당만의 효과와는 달리, 고과당에 전화당을 혼합한 경우에는 전화당의 함량이 증가할수록 퍼짐성은 감소하고 경도는 증가하는 것으로 나타났다. 전화당에 대한 고과당의 혼합비는 고과당을 50%까지 혼합해도 기호도의 차이는 없는 것으로 나타났으며, 전화당:고과당의 비율이 75:25인 경우가 가장 기호도가 높은 것으로 나타났다. 전체적으로 당의 종류가 쿠키의 품질에 미치는 영향은 각각 상대적으로 나타났으며, 혼합한 경우 당 종류에 따라 쿠키의 물성과 관능적 특성이 변화되는 것으로 나타났다.

• 한국토양비료학회지
• /
• 제8권1호
• /
• pp.25-29
• /
• 1975

진흥(振興)과 IR667 벼의 등숙기간중(登熟期間中) 미등숙립(未登熟粒)(진흥(振興)은 비중(比重)은 1.06, IR667은 1.03이하(以下))중(中)의 당(糖)과 전분함량(澱粉含量)의 변화(變化)와 등숙률(登熟率), 미등숙립중(未登熟粒重)과 등숙립중(登熟粒重)의 변화(變化)를 조사(調査)하여 이들 상호간(相互間)의 관계(關係)를 검토(檢討)하여 다음 결과(結果)를 얻었다. 1. 미등숙립중(未登熟粒重)의 당함량(糖含量)은 진흥(振興)이 IR667 의 약(約) 2배(倍)로 높고 전분농도(澱粉濃度)는 약(約) 2.5~3.5% 높고 starch/sugar 비(比)는 IR667이 언제나 높아서 간 (稈)및 엽초에서 고당형(高糖形)이던 IR667 이 수기(受器)에서 고전분형(高澱粉形)으로, 고전분형(高澱粉形)인 진흥(振興)은 고당형(高糖形)으로 바뀌었다. 2. 등숙환경(登熟環境)이 좋은 경우에는 미등숙립중(未登熟粒重)이 먼저 최소치(最少値)에 이르고 다음에 등숙률(登熟率)이 최대치(最大値)에 이르며 최후(最後)에 등열립중(登熱粒重)이 최대치(最大値)에 이른다. 3. 당(糖)과 전분함량(澱粉含量)은 등숙(登熟)이 진행(進行)됨에 따라 점증(漸增)했다가 점감(漸減)하는데 최고치(最高値)는 등숙률(登熟率) 최대치(最大値) 이전(以前)에 오고 (6주이전(週以前)) 당(糖)이 8주(週)부터 훨씬 빨리 최대치(最大値)에 이르며 다시 증가(增加)하는 경향(傾向)이다. 4. 전분(澱粉)/당비(糖比)는 전분최고치(澱粉最高値)보다 빨리오며 IR667이 진흥(振興)보다 빠르다. 5. 미등숙립중(未登熟粒中) 전분함량(澱粉含量)의 최대치(最大値)는 진흥(振興)에서 51.1%였다.

• 한국식품저장유통학회지
• /
• 제2권2호
• /
• pp.259-268
• /
• 1995

Physico-chemical components which are closely related to processed products were investigated on 10 varieties of Cheju citrus fruits. Juice ratio of Hungjin was the highest, 49.2%, while Sankyool was the lowest, 4.2%, which showed great differences among varieties. Peel ratio of Dangyooja was the highest, 46.1%, while both Navel orange and Hungjin were relatively low. Soluble solid($^{\circ}$Brix) was relatively high In Sankyool, Meiwa Kumquat, Sambokam and Iyo. Acid content was the highest, 4.86% in sudachi and relatively high in Sankyool, Natsudaidai and Dangyooja. The $^{\circ}$Brix to acid content ratio was 13.9 in Meiwa Kumquat and more than 10 in Navel orange and Hungjin. Total sugar contents of Juice were 2.78∼10.94%, while reduced sugar contents were 1.63∼6.38% which showed higher in Meiwa Kumquat, Iyo and Navel Orange. Hesperidin and naringin, the sources of biiter taste and cloudness were low in Hungjin and Iyo. Soluble solid($^{\circ}$Brix) of citrus juice showed highest statistical relationship(r=0.907) with total sugar, and was highly significant at 1% level.