• 제목/요약/키워드: sugar compositions

검색결과 236건 처리시간 0.013초

Saccharomyces cerevisiae를 이용한 호박분말의 알코올발효 특성 (Alcohol Fermentation of Ripe Pumpkin(Cucubita moschata Duch.) by Saccharomyces cerevisiae)

  • 조규성;이상목
    • 한국식품영양과학회지
    • /
    • 제25권3호
    • /
    • pp.513-518
    • /
    • 1996
  • In order to investigate the characteristics of alcohol fermentation by Saccharomyces cerevisiae, compositions and free sugar content of dried riped pumpkin powder were determined. The proximate compositions of ripe pumpkin powder were as follows: moisture 11.98%, total sugar 62.18%(dried weight basis 70.64%), protein 13.38%, lipid 0.85%, fiber 7.07% and ash 4.54%. The compositions of free sugar in well ripe pumpkin were: glucese 85.36mg/g, fructose 40.68mg/g, sucrose 68.25mg/g, lactose 18.60mg/g and maltose 3.82mg/g. The optimum conditions for alcohol fermentation by S. cerevisiae were as follows; incubation temperature of 3$0^{\circ}C$, initial pH of 6.0, ripe pumpkin powder concentration of 10% and cells inoculation of 1.3$\times$$10^{6}$ cells/ml liquid medium. Ethanol production under the optimum conditions was 5.95g/100g in liquid medium containing 10% ripe pumpkin powder after 4 days incubation.

  • PDF

Perique엽의 경종 및 화학적 특성 (Agronomic Characteristics and Chemical Contents of Perique Tobacco Leaves)

  • 한상빈;반유선
    • 한국연초학회지
    • /
    • 제3권1호
    • /
    • pp.66-74
    • /
    • 1981
  • This study was conducted to investigate the interaction between chemical compositions and agronomic characteristics of perique tobacco leaf. At the topping stage, the thickness of leaf was positively correlated with total sugar($\textrm{0.975}^{**}$), reducing sugar($\textrm{0.975}^{**}$), alkaloid($\textrm{0.518}^{*}$) and petroleum ether extract($\textrm{0.801}^{**}$) contents. The length of upper leaf was negatively correlated with its chemical contents. Total sugar contents of the harvested leaf showed a sigmoid pattern of distribution along the leaf stalk positions.

  • PDF

Nutrient compositions of Korean mulberry fruits (Morus sp.) dried with low temperature vacuum dryer using microwave

  • Kim, Hyun-Bok;Kweon, HaeYong;Ju, Wan-Teak;Jo, You-Young;Kim, Yong-Soon
    • International Journal of Industrial Entomology and Biomaterials
    • /
    • 제42권1호
    • /
    • pp.14-20
    • /
    • 2021
  • Mulberry was dried with low temperature vacuum dryer using microwave. The nutritional compositions of microwave-dried mulberry including proximate composition, sugar content, mineral content, total phenolic, flavonoids, and anthocyanin, beta-carotene, vitamin C, and amino acid composition were measured. Sugar contents of mulberry were 42.6 mg/100g (Cheongilppong) and 43.27 mg/100g dw (Gwasang No. 2). The main components of mulberry sugars were fructose and glucose. Mineral analysis showed that K, P, Ca, and Mg were abundant regardless of mulberry cultivars.

쑥 추출물의 아미노산, 당 분석 및 항산화 효과에 관한 연구 (Studies on the Amino Acid, Sugar Analysis and Antioxidative Effect of Extracts from Artemisia sp.)

  • 최병범;이혜정;방선권
    • 한국식품영양학회지
    • /
    • 제17권1호
    • /
    • pp.86-91
    • /
    • 2004
  • 강화에 자생하는 사자발쑥(Artemisia princeps), 황해쑥(Artemisia argyi) 그리고 인진쑥(Artemisia iwayomogi)의 에탄을 추출물과 열수 추출물을 각각 제조하여 항산화 효과와 아미노산 및 당 성분을 분석하였다. 총 페놀함량은 사자발쑥 10.2 mg/$m\ell$, 황해쑥 4.7 mg/$m\ell$ 그리고 인진쑥 7.0 mg/ml로 나타나 사자발쑥의 총 페놀함량이 가장 많았다. 플라보노이드함량은 사자발쑥 6.1 mg%, 황해쑥 3.6 mg% 그리고 인진쑥 1.8 mg%로 나타나 역시 사자발쑥의 함량이 가장 많았다. DPPH법에 의한 전자공여능 측정 실험에서 사자발쑥 19.0%, 황해쑥 24.4% 그리고 인진쑥 14.3%로 나타나 황해쑥의 항산화 능력이 다소 높았다. HPLC를 이용한 아미노산분석에서 총 아미노산함량은 사자발쑥이 가장 많았으며 모든 쑥에서 proline이 비교적 많았다. 당분석에서는 총 당함량은 인진쑥이 가장 많았고 모든 쑥에서 당성분중 glucose가 가장 많았으며 fructose는 인진쑥>황해쑥>사자발쑥 순이었다.

Interactive Effect of Food Compositions on the Migration Behavior of Printing Ink Solvent

  • An, Duek-Jun
    • Preventive Nutrition and Food Science
    • /
    • 제14권4호
    • /
    • pp.310-315
    • /
    • 2009
  • The partitioning behavior of the five printing ink solvents in nine lab-made cookies with various sugar and water content at 25${^{\circ}C}$ was studied to find out the presence and effects of interaction between the two ingredients on partitioning behavior in cookies. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone and hexane. It was observed that the partition coefficient (the solvent concentration in food compared to that in air, Kp) decreased as sugar increased in all case and increased as water content increased for all compounds except toluene. Statistical analysis by the F-test method was used to determine the significance of sugar-water interactions, as well as other single factors on partitioning behavior of each solvent. Sugar content alone had no significant effects, but the crystallinity of sugar, as changed by water content, affected the partitioning behavior of the five solvents significantly. Parameter estimation for each significant factor by SAS program yielded a regression equation, which was used to predict the partitioning behavior in the finished cookie. Kp values from the regression equation could be determined more precisely by applying a correction term for the interaction between sugar and water to the Kp values of each ingredient after baking.

매실을 이용한 젖산발효의 최적 조건 (Optimization of the Lactic Acid Fermentation of Maesil(Prunus mume))

  • 황자영
    • 한국식품영양학회지
    • /
    • 제21권4호
    • /
    • pp.391-396
    • /
    • 2008
  • In this study, we attempted to optimize the fermentation processes in the production of lactic acid juice with 20% Maesil(Prunus mume) extract using Lactobacillus plantarum isolated from Kimchi, assessing a variety of pH, temperature, sugar compositions, and sugar concentrations. In the preparation of fermented Maesil(Prunus mume) extract, the optimal pH and fermentation temperature were 4.0 and $35^{\circ}C$, respectively. When the effects of various sugar sources and concentrations on lactic acid fermentation were assessed, 15% fructose was shown to yield more acid productivity than was observed with other sugar sources. The optimum composition, on the basis of our sensory evaluations, was determined to be a fructose concentration of 15% and a fermentation time of $72{\sim}96$ hours.

Chemometric A spects of Sugar Profiles in Fruit Juices Using HPLC and GC

  • 윤정현;김건;이동선
    • Bulletin of the Korean Chemical Society
    • /
    • 제18권7호
    • /
    • pp.695-702
    • /
    • 1997
  • The objective of this work is to determine the sugar profiles in commercial fruit juices, and to obtain chemometric characteristics. Sugar compositions of fruit juices were determined by HPLC-RID and GC-FID via methoxymation and trimethylsilylation with BSTFA. The appearance of multiple peaks in GC analysis for carbohydrates was disadvantageous as described in earlier literatures. Fructose, glucose, and sucrose were major carbohydrates in most fruit juices. Glucose/fructose ratios obtained by GC were lower than those by HPLC. Orange juices are similar to pineapple juices in the sugar profiles. However, grape juices are characterized by its lower or no detectable sucrose content. In addition, it was also found that unsweeten juices contained considerable level of sucrose. Chemometric technique such as principal components analysis was applied to provide an overview of the distinguishability of fruit juices based on HPLC or GC data. Principal components plot showed that different fruit juices grouped into distinct cluster. Principal components analysis was very useful in fruit juices industry for many aspects such as pattern recognition, detection of adulterants, and quality evaluation.

김천산 자두의 성분과 그 특성 (Physicochemical Properties and Chemical Compositions of Plums Production in Kimcheon)

  • 김순희;강병태;박동철;윤옥현;이재우;한만덕;최종동
    • 동아시아식생활학회지
    • /
    • 제10권1호
    • /
    • pp.37-41
    • /
    • 2000
  • Physiocheical properties and chemical compositions of two plums(Oishiwase, Formosa ) produced in Kimcheon area were investigated . Chemical compositions of two plum cultivars were similar except nitrogen free extract(NFE) . NFE value of Formosa was higher than Oishiwase . Alcohol insoluble substance content, total soluble pectin, total sugar content and total organic acid content of Oishiwase were 2.08%, 14.16%, 5.07% and 949.16mg%, respectively. In case of Formosa cultivar, those were 50%, 15.42%, 5.91% and 985.91mg%, respectively. Fructose content among free sugars of two plum cultivars range from 3.97-3.45% and the other were glucose, sucrose and inositol, 1.83-1.53%, 0.08-0.05% and 0.04-0.03%, respectively. Malic acid content was 35-373mg% and others were levulinic acid, lactic acid, citric acid, succinic acid and fumaric acid in the decreasing order.

  • PDF

인삼(Panax)속 식물의 일반성분, 무기성분, 아미노산 및 유리당 함량조성 (Comparison of Proximate Composition, Mineral Nutrient, Amino Acid and Free Sugar Contents of Several Panax Species)

  • 고성룡;최강주
    • Journal of Ginseng Research
    • /
    • 제20권1호
    • /
    • pp.36-41
    • /
    • 1996
  • Chemical components of Panax (P) species were compared. p. species used were Korean white ginseng, Korean, Chinese and Japanese red ginseng (P ginseng), American and Canadian ginseng (P. quinquefolium) , and sanchl ginseng (P. notoginseng). No significant difference in the proximate contents was observed among P. species. Ash, crude lipld and total sugar contents in root of P. notoginseng were found to be relatively lower than those of P. ginseng and P. quinquefolium, but the contents of crude protein and crude fiber were similar among those ginsengs. Mineral nutrient con tents showed a little difference among ginseng species. Total nitrogen contents were slightly higher in P. ginseng than P. quinquefolium and P. notoginseng and Fe and Cu were lower in Chinese and Japanese red ginsengs. Kinds and compositions of amino acids were similar but contents of amino acids were different among ginseng species. Total amino acid contents were 76.3∼83.9 mg/g in P. ginseng 53.8∼60.4 mg/g in p. quinquefolium and 54.9 mg/g in P notoginseng. Free sugar contents were lower in P. notoginseng than P. ginseng or P. quinquefolium. Sucrose accounted for 90∼92% of total free sugar contents with relatively high content in white ginsengs, while sucrose and maltose were 32-36% and 55∼60%, respectively, in red ginseng.

  • PDF

솔비톨의 당대체효과에 의한 유자청의 품질안정성에 관한연구 (Substitution Effect of Sorbitol for Sugar on the Quality Stability of Yu Ja Cheong(Citron product))

  • 차용준;이상민;안병주;송능숙;전수진
    • 한국식품영양과학회지
    • /
    • 제19권1호
    • /
    • pp.13-20
    • /
    • 1990
  • Yu Ja cheong(Citron product) one of the traditional drinks was processed by a modified method to improve the quality,. Sugar(38%) and sorbitol(12%) were added as partially substi-tuted sugar and experimented about quality stability during storage at 20$\pm$2$^{\circ}C$ comparing with conventional 50% sugar added product. Chemical compositions of the acidity 40. 46mg% total Vitamin and 28.5mg% amino-N and pH was 3.7 During the storage pH reducing sugar and amino-N contents increased slightly while total acididty decreased slightly and reduced vitamin C occupied most part of total vitamin C after proessing was converted to oxidized vitamin C greatly at 70 days of storage. While L a and b values deceased in between modified one and conventional product. e value increased continually during storage {{{{ {C }_{16 { }:_{ } 0 } }}}} {{{{ {C }_{18 { }:_{ }0 } }}}} {{{{ {C}_{18 { }:_{ }1 } }}}} and {{{{ {C }_{18 { }:_{ }2 } }}}} contnts in fatty acid and citric acid itaconic acid malic acid and succinic acid in organic acid were the major componets in both products. Judging from the results of experiments during storage the quality of the modified product was compared quite well with that of vonventional one during storage.

  • PDF