• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1044-1050
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• 1999

The purpose of this study was to investigate the effect of replacement of 35, 50, 75, 100% of sucrose by sugar alcohols on the texture of sugar cookies. The moistness of dough decreased as the amount of isomalt increased in cookie formula. From the texture profile for rheological properties of dough, hardness and adhesiveness of dough increased as the amount of isomalt increased. From the texture profile for sugar cookie measured by snap test and probing, hardness and brittleness of cookies increased as the levels of replacement decreased. Especially the addition of lactitol increased brittleness of cookies. In addition texture of cookies was close to control cookie as the levels of replacement decreased.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.443-448
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• 2009

In this study, we investigated the effects of sweeteners on the quality of Kakdugi through the addition of 1.8% sugar, 0.006% sodium saccharin or 0.006% stevioside using a physicochemical test and sensory evaluation during fermentation at $20^{\circ}C$. The addition of sugar to Kakdugi resulted in the lowest pH and the highest total acidity relative to the control and experimental groups during the fermentation period. The number of lactic acid microorganism gradually increased and then decreased. The sensory evaluation revealed that the addition of sodium saccharin to Kakdugi resulted in the highest sweet smell and taste followed by the addition of stevioside. The addition of sodium saccharin to Kakdugi showed the highest sweet taste and the best texture, and the sweetness compensated for the sour smell and taste.

• Journal of Plant Biology
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• v.36 no.4
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• pp.321-326
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• 1993

Sugar uptake is accompanied with H+-substrate-symport generally. Both H+/sugar-and H+/K+ stoichiometries during the sugar-uptake have been reported to be exactly 1 : 1. This paper reports that the stoichiometries were enhanced dramatically by the addition of CaCl2 into the medium and by the high cell density of 200 $\mu$L pc/mL. The concentration of free Ca2+ ions in the cells increased significantly with cell density. It is suggested that the free Ca2+ ions are responsible for the change of stoichiometry of sugar transport system by regulation of H+ ion level of biomembrane.

• Journal of the Korea Organic Resources Recycling Association
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• v.12 no.3
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• pp.119-125
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• 2004

Sugar beet stillages were used as a substrate for the production of single cell protein by a thermotolerant yeast Candida rugosa. 3 Stillage substrates were nutritionally optimized for the better production of yeast biomass and for the reduction of COD. The addition of Phosphorus(P) was required for all stillages, but Nitrogen(N) only when the residual sugar remained. The addition of P increased the biomass production to 23-61%. The addition of N increased the biomass production only a little, but when added together with P increased to 90%. The COD decreased to 26-46% when P was added, but decreased to 85% when P was added together with N.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.466-472
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• 1990

The effect of sugar addition and heat treatment on the myofibrillar protein extractability was studied. Maillard reaction was dependent on heating time significantly and glucose revealed the highest reactivity for Maillard reaction. The extractability of myofibrillar proteins was lowest in case of glucose addition and decreased according to increasing of heating time, Higher extractability was resulted in by digestion of myofibrillar proteins with enzymes after sugar addition and heat treatment than the undigested samples, as the sample was digested with trypsin that is the highest. And by digestion with trypsin, chymotrypsin and peptidase at a time the extractability of meat proteins increased remarkably.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.8
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• pp.1128-1133
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• 2002

The whole plant of crop maize was chopped and ensiled in airtight 1-L capacity glass jars to determine the influence of residual sugar on anaerobic yeast growth and on the fermentation of lactic acid by L. buchneri in whole crop maize silage. There were a total of six treatments used in this experiment as follow: added 25 g de-mineralised water per kg chopped maize serving as control (con), 37.5 g glucose solution containing 12.5 g glucose ($g_1$), 75 g glucose solution containing 25 g glucose ($g_2$), 25 g L. buchneri suspension intended for $10^6$ cfu $g^{-1}$ (L.b.), $g_1+L.b.$ and $g_2+L.b.$ All silos were stored in the dark at $20^{\circ}C$ until end of experiment. Jars were opened on duplicates at day 2, 7, 14, 28, 56 or triplicates at day 91 after ensiling for measuring the pH, microbiological enumeration and fermentative products. Results indicated that acidification rates for all silages were very fast, no difference occurred among treatments before day 28. After day 28 the pH values for silages inoculated by L. buchneri. with or without sugar tended to increase especially for treated only with L. buchneri, resulting in higher (p<0.01) finial pH than uninoculated silages. Compared with control silage, the added sugar significantly (p<0.01) increased dry matter (DM) loss, L. buchneri enhanced (p<0.01) DM loss further at different sugar existence. Silages inoculated by L. buchneri only or in combination with sugar addition contained less (p<0.01) lactic acid than the correspondent silages without inoculation with L. buchneri. In comparison with control, ethanol production is about 3 or 6 fold higher due to addition 12.5 or 25 g glucose per kg chopped maize at ensiling. The added sugar resulted in less acetic acid concentration (p<0.01) than control, but inoculation with L. buchneri increased (p<0.01) acetic acid than correspondent uninoculated silages at different sugar levels. No butyric acid and propionic acid were found in uninoculted silages, silages inoculated with L. buchneri. produced more propionic acid, 1-propanol and butyric acid. Lactobacilli counts were not influenced by added sugar, but increased (p<0.01) with inoculation of L. buchneri. The added sugar increased significantly (p<0.01) the yeast count, whereas L. buchneri showed the contrary effect. No differences were found in the aerobic stability among all treatments. In conclusions, 1) the added sugars encourage the growth of yeast and yeasts convert extra sugar into ethanol in maize silages. 2) The added sugars and L. buchneri do not influence the aerobic stability of silages stored in anaerobic silos.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.3
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• pp.202-208
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• 2014

This study was carried out investigate the effects of dietary addition of mineral and sugar on the dry matter intake, daily gain, yield grade and quality grade of Hanwoo (Bos taurus coreanae) steers. Three diets fed to steers included a control diet (concentrate mix and rice straw : C) and two treatments diet (control diet + black sugar 100 g + mineral 100 g : T1, and control diet + black sugar 150 g + mineral 50 g : T2). The results are summarized as follows; total feeding intake, body weight gain and daily gain did not show significant differences among the three treatments. Cold carcass weight was significantly (p<0.05) higher in T2 than in the other two treatments (C and T1). There was no significant difference in yield traits of back fat thickness, longissimus muscle area and yield grade among the three treatments (C, T1 and T2). Marbling score showed significantly (p<0.05) higher in order of T2 (5.67) > T1 (4.67) > C (3.67). Meat color, fat color, texture and maturity were no significant difference. Quality grade was higher in T2 than in the other two treatments (C and T1), but there was no significant difference. The results show that marbling score and quality grade of Hanwoo can be increased by high dry matter intake with feeding addition of mineral and sugar.

• The Korean Journal of Food And Nutrition
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• v.9 no.1
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• pp.37-44
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• 1996

Korean traditional Sikhye is made from rice and malt. Since 1740, there have been many records about the method of making traditional Sikhye, generally used in the folks. And the first records of sugar addition Sikhye were found In 1924. Therefore commercial sugar Sikhye is not traditional. Traditional Sikhye uses 30% of rice and malt (dry weight) as raw material, and main content is maltose. However commercial Sikhye uses only 3% of cooked rice, and adds 10% of sugar, .Even though some domestic Sikhye used sugar, the amount of added sugar does not exceed 115 of raw materials. Therefore, commercial Sikhye differs from not only traditional Sikhye but also domestic sugar Sikhye.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.788-793
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• 1997

Addition of sugar, enzymatic hydrolysis and salt concentration were evaluated for their effects on the changes in some characteristics of Kimchi juice during fermentation. The Kimchi juice was prepared by brining and grinding of outer layer leaves of chinese cabbage, one of the wastes products of Kimchi processing, followed by fermentation proceeded significantly faster. Addition of sucrose or glucose at the ange of 0.5~2.0 % also improved the fermentation but the concentration effect was little. Enzymatic hydrolysis on the brined cabbage prior to fermentation with a commercial polysaccharides hydrolases also increased the fermentation. However the solid concentration in Kimchi juice was rather decreased by higher concentration of NaCl and enzymatic hydrolysis. The reducing sugar content showed a rapid decrease from 24 hours of fermentation and the effect of enzymatic hydrolysis was little.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.163-172
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• 2017

In order to investigate the quality characteristics of Prunus persica Batsch var. davidiana Max. preserved in sugar, the quality characteristics were examined by dividing them into four groups: PS-A (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 100:0, w/w), PS-B (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 60:40, w/w), PS-C (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 40:60, w/w) and PS-D (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 0:100, w/w). The results were as follows: pH levels and soluble solid contents of PS-D sample were lower than those of the others, however total acidity value were higher. In case of Hunter's value, the 'L', 'a' and 'b' values of all samples were affected by addition of oligosaccharides. No great difference occurred among samples in reducing sugar contents. Organic acid content was significantly decreased with the lower addition of sucrose. The predominating organic acid components analyzed in all samples were lactic acid 156.15 g/100 g, tartaric acid 72.75 g/100 g and citric acid 32.90 g/100 g. The highest contents of total phenol and flavonoid, and DPPH and ABTS radical scavenging activity were $10.79{\pm}0.55mg\;GAE/mL$, $8.71{\pm}0.06mg\;CE/mL$ and 71.8%, 71.0% for PS-D, respectively. The results of this study indicated the use of oligosaccharides could increase the quality and antioxidant potentials of P. persica preserved in sugar.