• 한국건축시공학회지
• /
• 제14권2호
• /
• pp.135-142
• /
• 2014

지연제는 수화열 저감에 이용될 수 있다. 대표적 지연제로는 설탕 및 포도당이 존재하는데, 이들은 응결시간의 지연효과가 너무 강해 조심하여 사용해야만 한다. 이러한 지연제의 효과적인 사용을 위해서는 지연효과를 상쇄시킬만한 기술의 개발이 필요하다. 본 연구에서는 촉진제로 물시멘트비 5의 수화시멘트 분말을 사용하였으며, 이를 지연제와 함께 사용하면 시멘트 페이스트의 최고 수화온도를 저감하면서 수화반응을 촉진할 수 있을 것으로 판단된다.

• 한국식품저장유통학회지
• /
• 제30권2호
• /
• pp.321-333
• /
• 2023

배, 포도, 자두, 오렌지, 사과와 골든키위 껍질을 첨가한 콤부차의 pH, 산도, 가용성 고형분, 총당, 환원당, 폴리페놀 함량, 플라보노이드 함량, 안토시아닌 함량, DPPH 라디칼 소거능과 색도를 조사하였다. 모든 실험구와 대조구는 발효 진행에 따라 pH는 감소하고 산도는 증가하였다. 가용성 고형분도 증가하였고, 대부분의 실험구가 대조구보다 높았다. 총당은 시간이 지날수록 감소했지만 환원당은 증가하였다. Day 0에서 총당과 환원당은 껍질 첨가군이 대조군보다 높았다. 폴리페놀, 플라보노이드, 안토시아닌 및 DPPH 라디칼 소거능은 발효 진행에 따라 증가하였고, 배를 제외한 모든 첨가군은 비첨가군보다 높게 나타났다. 시간이 지남에 따라 Anthocyanins이 높은 자두와 포도를 제외하고 L값은 증가하였고, 자두와 포도의 a값은 증가하였다(p<0.05).

• Journal of Nutrition and Health
• /
• 제14권2호
• /
• pp.71-79
• /
• 1981

The purpose of this paper is to find out whether Du-chung tea and Du-chung tea added with Stevia leaves are suitable for everyday use of diabetics. For this purpose, states of diabetic rabbit, induced by giving alloxan to normal rabbit, were examined in two cases. One was to administer Du-chung tea sweetened by sugar to the above same animal and the other to apply Du-chung tea sweetened by Stevia leaves, instead of sugar, under the equal condition. A study was carried out to determine the effects on blood sugar level, contents of BUN (blood urea nitrogen) and total cholesterol, and GPT (glutamic pyruvate transaminase) activity in both groups. The following results were obtained. 1) Sweetness of Du-chung tea added with 0.3-0.5% Stevia leaves was never to the standard sweetness. 2) Sweetness of Du-chung tea with 2% sugar plus 0.2% Stevia leaves was the nearest to the standard sweetness. 3) Du-chung tea with 0.5% Stevia leaves was recognized as the most effective the next was Du-chung tea no sweetening, and the worst was Du-chung tea with sugar. Addition of 0.2% Stevia leaves without lessening sugar concentration of the above Du-chung tea showed the same result as Du-chung tea with sugar. 4) Du-chung tea with Stevia leaves and Du-chung tea without sweetening had the tendency of reducing the total cholesterol content in serum, while only Du-chung tea with Stevia leaves presented remarked difference after 4, 6 and 10 days, when they were compared with control group. 5) Degree of CPT, activity had in general the similar tendency- to that of total cholesterol content. 6) Taken Du-chung tea with Stevia leaves and Du-chung tea without sweetening, the BUN content showed reducing tendency in small quanity, but, having little defference from control group.

• 한국자원식물학회:학술대회논문집
• /
• 한국자원식물학회 2023년도 임시총회 및 춘계학술대회
• /
• pp.63-63
• /
• 2023

Sugar beet (Beta vulgaris L.) is one of the most important sugar crops and provides up to 30% of the world's sugar production. In this study, we mainly performed RNA-sequencing to obtain identify putative genes involved in biosynthesis pathway of sucrose in sugar beet and comparative transcriptomic analyses in the four developmental stages (50, 90, 160 and 330 days after seedling). As a result of the sugar content analysis, it was increased significantly from 50 to 160 days after seedling (DAS), and then decreased at 330 DAS. On the other hand, the taproot weight, length, and width were increased during all the growth periods. Out of 21,451 genes with expressed value, 21,402 (99.77%) genes had functional descriptions. Among the three comparisons, S1 (50 DAS) vs. S2 (90 DAS), S1 vs. S3 (160 DAS), and S1 vs. S4 (330 DAS), expression profiling of the transcripts was identified 4,991 with differentially expressed genes (DEGs). By comparing the top 20 enriched gene ontology (GO) terms as three comparisons, the top GO terms were commonly confirmed with external encapsulating structure, cell wall, and extracellular regions. In addition, the 38 enriched candidate genes related to sucrose biosynthetic pathway were screened from the entire DEG pool, and the candidate genes might be providing a basic data for further sugar metabolism studies in development of sugar beet taproot.

• 한국수산과학회지
• /
• 제50권5호
• /
• pp.481-486
• /
• 2017

The content of $N^{\varepsilon}$-(carboxymethyl)lysine (CML), an advanced glycation endproduct, in stir-fried anchovy prepared under different cooking conditions was determined, along with their sensory properties. The aim of the study was to optimize cooking conditions of stir-fried anchovy for minimal CML production by using different sugars, sugar concentrations, pH levels, and cooking times. The results showed that CML content increased with increasing sugar concentration. Cooking time did not affect CML content but lowering the pH with lemon juice decreased it significantly. The CML content of samples with a high sugar concentration, and without lemon juice was $4.67{\mu}g/mL$, and that of samples with both a low sugar concentration and lemon juice was $2.49{\mu}g/mL$, indicating a 47% reduction in the CML content of sir-fried anchovy. We conclude that stir-fried anchovy cooked with less sugar and the addition of lemon juice can reduce CML content while maintaining sensory characteristics.

• Applied Microscopy
• /
• 제46권3호
• /
• pp.140-149
• /
• 2016

This study intended to compare the effects of the sugar-Omija extract tea (SO) and LuoHanGuo-Omija extract tea (LO) to blood glucose levels and metabolism among streptozotocin (STZ)-induced diabetic mice and to prove the positive effects of LuoHanGuo extract as a sugar substitute. According to the results, the rate of blood glucose increase and the blood glucose level was reduced, and the weight was increased. Aspartate aminotransferase (AST), alanine aminotransferase (ALT), triglyceride, low density lipoprotein cholesterol, and total cholesterol was decreased, and albumin, total protein, and high density lipoprotein cholesterol (HDL-C) was increased in the STZ/LO group as compared to the STZ group. Compared to the STZ/SO group, the rate of blood glucose increase and glucose tolerance was decreased. AST, ALT, and total cholesterol was decreased, and HDL-C level was high. In conclusion, the LO displayed hypoglycemic effect, prevented weight loss caused by diabetes, recovered liver function, and improved lipid metabolism. In addition, such positive effects were obviously shown during comparison with the experimental group treated with the SO. Therefore, the LO were considered as favorable food supplements that can be safely taken by persons with diabetes, obesity, hypertension, and heart disease; they have to control their sugar intake as well as their diet.

• Journal of Ginseng Research
• /
• 제13권1호
• /
• pp.56-59
• /
• 1989

인삼 추출농축액 제조용 생건삼 원료를 에탄올 농도별로 추출한 후 그 추출물들을 각각 보온온도 및 시간을 달리하여 유리당 조성변화를 조사하였다. 1. 생건삼 추출농축액중에는 유리당 함량이 13.82~26.29%이고 에톤올 농도가 높을수록 그 함량이 증가하는 경향을 보였다. 또 sucrose, glucose, xylose는 에탄올 농도가 높을수록 증가한 반면 maltose는 감소하였다. 2. 인삼정중의 sucrose, glucose, xylose 함량은 가열시간이 길거나 처리온도가 높을수록 그 함량은 가열시간이 길거나 처리온도가 높을수록 그 함량이 감소하였으냐 Xylose와 Fructose는 증가하였다.

• 한국식품조리과학회지
• /
• 제29권2호
• /
• pp.153-160
• /
• 2013

This study was carried out to evaluate the effects of stevia leaf powder on castella quality. Castellas were prepared by the addition of 0, 3, 6, 9 and 12% stevia leaf powder on sugar. The weight of castellas with stevia leaf powders ranged from 126.0~128.0 g and that of the control was 130.5 g. The volume of the castellas prepared by adding stevia leaf powder was 710.3~745.0 mL and that of the control was 756.3 mL. The height, specific volume of castellas decreased with the addition of stevia leaf powder. The Hunter L and a values of crumb and crust of castellas decreased, whereas b values increased with the addition of stevia leaf powder. The hardness, cohesiveness and chewiness increased with the addition of stevia leaf powder, whereas springiness decreased. The sensory quality of the 6% stevia leaf powder castella tested by flavor, taste, moistness and chewiness was better than that of the control, and overall acceptability of the castella with the addition of 6% stevia leaf powder was the best.

• 한국식품조리과학회지
• /
• 제21권6호통권90호
• /
• pp.851-858
• /
• 2005

This study investigated the most desirable mixture ratio of citron preserved in sugar to rice flour for Yuza Sulgidduk(Sulgidduk added with Citron). The moisture contents were $39\~40\%$ The L-value was decreased with increasing addition of Citron, while a- and b-values were increased. The pH was increased with addition of citron. In the mechanical evaluation, hardness was the highest at $\0%$ and the lowest at $26\%$ citron content during the storage period. Cohesiveness was decreased and adhesiveness was increased during the storage period. Springiness showed little difference among the different levels of citron addition. Gumminess decreased with increasing citron content. Brittleness was the highest at $0\%$ level and the lowest at $26\%$ level. In the sensory test characteristics, the color, flavor, sweetness, sourness, astringency were increased with addition of citron. The softness, moistness, chewiness and the overall-acceptability were the highest at $20\%$ level. Consequently, Yuza Sulgidduk with the addtion of $20\%$ citron to rice flour was determined to be the best recipe in terms of the sensory test results.

• Journal of Nutrition and Health
• /
• 제54권4호
• /
• pp.355-372
• /
• 2021

본 연구는 대구광역시 당류 섭취 저감화 정책 마련을 위한 연구의 일환으로 대구시민의 커피전문점 이용현황과 커피전문점 음료의 당류 줄이기에 대한 인식 및 행동의도에 영향을 미치는 요인을 분석하였으며, 그 결과는 다음과 같다. 조사대상자 전체 1,157명 중 남성이 49.5%, 여성이 50.5%이었으며, 연령대는 19-29세 30.8%, 30-39세 30.9%, 40-49세 38.4%였다. 전체 48.7%가 단 음식을 선호하였고, 25.9%가 평소 달게 먹었으며, 연령대가 낮을수록 단 음식 선호와 달게 먹는 비율이 높았다. 커피전문점 이용현황은 단 커피 (음료) 구입 비율은 여성과 낮은 연령대에서 높았고 (p < 0.05, p < 0.001), 커피에 시럽이나 설탕 첨가 비율은 남성과 높은 연령대에서 높았다 (p < 0.001, p < 0.01). 사이드메뉴는 여성과 30대에서 많이 구입하였으며 (p < 0.001, p < 0.05), '가끔 구입한다'가 63.4%였고, 조각케이크 구입이 62.3%로 가장 많았다. 커피전문점 음료의 당류 줄이기에 대한 인식은 일부 당류 줄이기 커피전문점에 대해 42.1%가 인지하였고, 커피전문점 음료의 당류 줄이기가 필요한 것으로 57.9%가 인식하였으며, 커피전문점에서 당류 줄이기를 고려한 음료 구매 경험은 22.3%로 낮은 수준이었다. 여성은 남성보다 당류 줄이기 고려한 음료 구매 경험 비율이 유의하게 높았고 (p < 0.05), 30대, 40대, 20대 순으로 당류 줄이기 커피전문점 인지율과 당류 줄이기 고려한 음료 구매 경험 비율이 높았다 (p < 0.01, p < 0.01). 커피전문점에서 제공하는 음료의 당류 줄이기 방법에 대해 효과성과 이용의사가 높은 방법은 '주문 시 단맛 선택 안내', '당류 저감 음료 이벤트 제공', '당류 저감 음료 개발판매'이었으며, 효과성과 이용의사가 가장 낮은 항목은 '음료 저용량 사이즈 판매'였다. 커피전문점 음료의 당류 영양표시에 대해 59.7%가 인지하였고, 커피전문점 음료의 당류 영양표시 필요성은 68.8%가 인식하고 있었다. 커피전문점에서 음료 구매 시 35.6%가 당류 영양표시를 확인하였으며, 영양표시 확인 후 당류 함량이 많은 경우 대체 구입하거나 구매하지 않는 비율은 77.2%이었다. 당류 줄이기 커피전문점에 대한 행동의도에 영향을 미치는 요인을 분석한 결과 '커피전문점 음료의 당류 줄이기 필요성 인식'과 '당류 줄이기를 고려한 음료 구매 경험'은 행동의도를 증가시키는 요인으로 '달게 먹는 식습관'은 행동의도를 감소시키는 요인으로 나타났다. 이상의 결과, 대구시 성인들의 커피전문점 음료의 당류 줄이기와 당류 영양표시에 대한 전반적인 인식과 실천은 낮은 수준이었다. 그러나 커피전문점에서 제공하는 음료의 당류 줄이기 방법 중 '주문 시 단맛 선택 안내'와 '당류 저감 음료 이벤트 제공', '당류 저감 음료 개발판매'에 대해 효과성과 이용의사가 높게 나타났으며, 향후 당류 줄이기 커피전문점에 대한 행동의도는 긍정적이었고, 커피전문점 음료의 당류 줄이기 필요성 인식은 행동의도에 가장 큰 영향을 미치는 요인으로 나타났다. 따라서 커피전문점의 음료를 통한 당류 섭취를 줄이기 위해서는 국가 차원 혹은 지자체 단위에서 지역주민들의 당류 줄이기에 대한 필요성 인식 형성과 당류 줄이기 실천 방법에 대한 성별, 연령대별 차별화된 맞춤형 교육 및 홍보가 필요하며, 커피전문점에서도 고객의 요구가 반영된 당류 저감화를 위한 노력이 수반되어야 할 것이다.