• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.48-52
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• 1993

To furnish basic data for the utilization of leaf mustard as a raw material of salted and fermented vegetable food, major chemical compositions of Dolsan Leaf Mustard (DLM) were investigated. The moisture and ash contents of DLM were 87.5% and 1.4%, respectively. Compared with other Korean traditional or Japanese leaf mustard, DIM contained more crude protein (3.8%) but less crude fat (0.3%) and crude fiber (1.3%). As an alkali food, leaf and leat stalk had pH of 5.7 and 5.8, titratable acidity of 687 and 318mg/100g and alkalinity of 2.5 and 5.2, respectively. The major free sugar in DLM was glucose and fructose was also detected in a small amount. The contents of total and reducing sugar in leaf and leaf stalk were 574, 352, 820 and 538mg%, respectively. Total amino acid contents of leaf and leaf stalk were 8.0 and 2.5% on wet basis. Although the amino acid compositions of leaf and leaf stalk were different each other, glutamic acid and proline were the major amino acids in both of the leaf and leaf stalk. Significantly higher amount (ca.10.3-fold) of free amino acid was present in leaf (3074mg%) than in leaf stalk (298mg%). Glutamic acid and aspartic acid were the major free amino acids and essential amino acid contents in leaf and leaf stalk were 869 and 68mg% being 22.9 and 28.3% of total free amino acids.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.755-762
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• 2011

This study was conducted to investigate the physicochemical characteristics and sensory qualities of saccharified cherry tomato gruel with different ratios of cherry tomato by rice mash. Saccharified cherry tomato gruel containing 0, 15, 30 and 45% cherry tomato puree was prepared and proximate compositions, sweetness, pH, acidity, color, texture, free sugar and sensory analysis of the samples were measured. With increasing cherry tomato puree content, proximate compositions, sweetness and acidity of cherry tomato gruel increased, and pH decreased significantly p<0.05). Saccharified cherry tomato gruel prepared with 15-45% cherry tomato puree displayed significantly lower viscosity. As the level of cherry tomato puree increased, L-value decreased, whereas the a-value and b value increased. Free sugar contents of fructose and glucose contents increased while maltose content decreased. Free sugar content of cherry tomato rice gruel was ranged of 1.44-2.12, 0.53-1.66 and 0.49-0.86 respectively. Cherry tomato rice gruel with 30% added cherry tomato puree was the most preferred for color, flavor, taste, mouth feeling, texture, overall acceptability preference. From these results, we found that adding 30% cherry tomato puree was the best to make gruel with high sensory quality.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.388-395
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• 2000

This study was performed to examine the effects of infrared (IR)/heated-air combination drying on some quality attributes of Korean white ginsengs. Ginseng roots were dried in a dryer where both the far infrared ray and heated-air are available as drying energy sources. Diametral shrinkage, external color, total saponin content, and ginsenosides and free sugar composition of the IR/heated-air combination dried ginsengs were measured and compared with those of commercial white ginseng products. The external color became lower in lightness and higher in saturation as the IR radiating plate temperature increased. IR/heated-air combination dried white ginsengs at IR plate temperature of 100$^{\circ}C$ was comparable to the commercial white ginseng products in color characteristics. Diametral shrinkage ratios ranged from 20 to 36% and appeared to be independent on the different drying methods. No definite evidence could be found whether the IR/heated-air combination drying and the conventional. hot-air drying practice resulted in white ginsengs having different ginsenoside contents and compositions. No conclusion could be made on whether the various drying treatments used in the study had effects on the free sugar contents and compositions of white ginsengs.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.810-819
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• 2010

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.128-131
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• 2002

'Manita', a red pepper cultivar being cultivated currently and 'HL', a cultivar bred for single-harvest by National Horticultural Research Institute were grown by direct sowing and raising seedling methods, respectively, and all the fruits on the tree were harvested once. Fruits were grouped into 6 grades by color and appearance and their chemical compositions were analyzed. Generally, 'HL' showed less redness and contained less amounts of capsaicin, organic acid, Vit. C, and sugar than 'Manita'. Regardless of cultivar and cultivation method, red-old fruits, ripened and partially dried on the plant, had more red color (21-30%) and more capsaicin (40.0-78.3 mg% vs. 33.2-52.7 mg%), but less sugar (12.70-16.69% vs. 14.46-17.43%) than red-fresh fruits. No difference was found between direct sowing and raising seedling.

• Journal of Microbiology and Biotechnology
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• v.3 no.2
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• pp.129-133
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• 1993

The effect of different compositions of organic acids on the flavor profile of 10% sugar solution was investigated by the response surface methodology, and the results were used to evaluate the flavor characteristics of lactic acid fermented cereal beverages. A mixture of extruded rice flour (10%) and soymilk (7.8% dry matter) was fermented with Leuconostoc mesenteroides (Sikhae). Depending on the substrate pretreatments, for example, the malt or amylase digestion and the proteolytic enzyme hydrolysis, the sugar and organic acid composition of the product varied. The organic acid composition of the fermented beverages was in the ranges of 0.44-0.55% lactic acid, 0.05-0.09% acetic acid and 0.07-0.09% citric acid, while that of commercial apple juice was 1.59% malic acid and 0.49% acetic acid. The flavor profiles of fermented beverages added with 10% sucrose were compared to those of apple juice and a model mixture containing 0.48% citric acid, 0.39% lactic acid and 0.12% acetic acid in 10% sugar solution. The QDA diagram of fermented beverages approached to that of apple juice, when the substrate was digested by amylase but not by protease.

• Korean Journal of Plant Resources
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• v.12 no.3
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• pp.215-220
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• 1999

To find out the temporal and spatial variations in contents of sugar, phenolic compounds and mineral, the sap of Acer mono MAX. were harvested from several regions and periods, and those contents were determined by solvent fractionation, TLC, HPLC and atomic absorption spectrophotometer. Most of all the free sugar contained in the sap of Acer mono MAX. was sucrose, with range of 1.35 to 3.41%. The content of total phenolic compound in the sap of Acer mono MAX. was distributed from 0.034 to 0.151 mg/100m1, and most of phenolic acid was phloroglucinol. The contents of Na, K, Ca and Mg were ranged from 24.11 to 33.15, from 13.75 to 22.10, from 47.19 to 88.00 and from 2.48 to 6.31 ppm, respectively. Contents of sugar, phenolic compounds and mineral decreased sharply at the later harvest. Comparing two different methods of the sap harvest, bore method and groove method, the contents of compounds in the study were determined higher with groove method.

• Journal of the Korean Chemical Society
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• v.5 no.1
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• pp.73-75
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• 1961

The Compositions of the free sugars in Korean Ginseng were determined by use of the ion exchange chromatography and anthrone reaction. The free sugars were sucrose, fructose and glucose. The contents of each sugar in dried and wet Ginseng were Sucrose: 8.525 and 5.280, Fructose: 0.498 and 0.245, glucose: 0.433 and 0.975, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.41-46
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• 1982

To elucidate the preservative characteristics of chestnuts, three varieties, Ungi, Okkang and Chuckpa, were stored in cellar, polyethylen film packing, and box with or without $\gamma-irradiation$, and chemical compositions, rates of sprouting and rotting were determined during the period of storage. The chemical compositions of raw chestnuts were: moisture, 59 to 63%; total sugar, 28 to 29%; reducing sugar, 0.1 to 0.2%; crude fiber, 0.6 to 0.9%; crude protein, 3.5%; vitamin C, 27 to 28mg%; and tannin, 50 to 58mg%. Total sugar and vitamin C were decreased during the period of storage, and of reducing sugar and tannin were increased. The rates after 6 months of storage after three vareitia were; 93 to 100% by the cellar storage; 35 to 57% by the box storage without $\gamma-irradiation$ and 1 to 4% with $\gamma-irradiation$; and none by the polyethylene film packing. The sprouting rate in Chuckpa decreased markedly as compared with the other two varieties. The rotting rates when stored for 6 months were: 4 to 6% by the box storage without $\gamma-irradiation$ and 7 to 12% with $\gamma-irradiation$; 5 to 8% by the polyethylene film packing; and 30 to 54% by the cellar storage. The rotting rate in Chuckpa was lower than the other varieties during the period.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.447-450
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• 1992

An attempt was made to investigate the some constituents and separation of flesh by drying of Corni Fructus for utilization as processing foods of Cornus officianalis S. et Z. Moisture and reducing sugar contents of Corni Fructus flesh were 40.4% and 18.6%, respectively. The content of anthocyanin was 183.0 mg/100g(dry base). The free sugars of Corni Fructus were consisted of glucose and fructose and their contents were 7.9% and 9.0%, respectively. The compositions of organic acids were malic and succinic acids which contained 1.9% and 0.5%, respectively. The titrable acidity as malic acid and pH were 3.6% and 3.19. The decrease ratio of weight and the drying temperature as the optimum conditions for the separation of flesh and seed of Corni Fructus were $30{\sim}35%$ and $60^{\circ}C$.