• Journal of Practical Agriculture & Fisheries Research
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• v.25 no.4
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• pp.158-164
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• 2024

With the steady growth in the scale of the domestic traditional liquor industry, the interest in makgeolli has also been increasing. As the demand for makgeolli increases, interest in manufacturing differentiated makgeolli by adding additional raw materials such as fruits is increasing. In this study, makgeolli with low storage persimmon juice was manufactured, and the sweet taste of persimmon was imparted without adding sweeteners. Unsweetened, high-quality persimmon makgeolli with an alcohol content of 15% or more was manufactured and its quality characteristics were analyzed. Yeast was selected after producing fermented yeast by treating domestic isolated yeast and commercial yeast. Upon producing fermented yeast, persimmon makgeolli was manufactured by varying the amount of persimmon juice added to the fermented yeast. As a result of analyzing the quality characteristics of persimmon makgeolli, the pH was 4.02-4.25, the total acid (citric acid, %) was 0.30-0.43, the amino acidity (glycine, %) range was 0.05-0.15, and the alcohol content (%) was 15.64-18.48.(p<0.05). Reducing sugar (%) was 1.82-12.68 and total sugar (%) was 1.41-10.42, exhibiting a tendency to increase as the amount of reducing sugar and total sugar and the amount of juice added increased (p<0.05). Considering the sensory characteristics, a sample with 50% persimmon juice added showed a significantly higher residual sugar content, and the residual sugar content had a positive effect on the sensory characteristics. Therefore, 50% persimmon juice was added when making persimmon makgeolli. It is suitable for high-quality, non-sweetened persimmon makgeolli that preserves the taste of persimmon, which suits the consumers'taste.

• Journal of Bio-Environment Control
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• v.17 no.4
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• pp.266-272
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• 2008

The aim of this study was to investigate the effect of supplemental lighting with different lighting intensity during growth on the sugar and pyruvic acid content of onion bulbs. As the result of comparison with growth, the content of pyruvic acid and sugar at harvest, supplemental lightening condition showed better growth, lower pyruvic acid content and higher sugar content than control. As to the growth at harvest according to lightening condition, 'Josaeng-ssundeobol' showed better growth as the lightening increased and 'Damrojunggab' had no difference above $12{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ PAR. 'Josaeng-ssundeobol' contained much more content of pyruvic acid and sugar than 'Damrojunggab'. 'Josaeng-ssundeobol' had the lowest pyruvic acid content in $24{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ PAR and 'Damrojunggab' had no difference above the $12{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ PAR. The sugar content of 'Josaeng-ssundeobol' had no big difference above $18{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ PAR and that of 'Damrojunggab' had no big difference above $12{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ PAR. Desirable indicator to select individuals for the onion breeding is to select individuals that has low pyruvic acid content and high sweetness. Therefore, it will be possible to produce sweet onion conditioned on light supplement over $18{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ PAR in 'Josaeng-ssundeobol' and over $12{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ PAR in 'Damrojunggab'.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.126-136
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• 2019

Objective: This study was performed to compare fat content, reducing sugar contents, sensory traits, and fatty acid (FA) and volatile compound profiles in longissimus thoracis (LT) among Korean cattle (KC), Holstein (HO), and Angus (AN) steers. Methods: Twelve LT samples (about 500 g each) of KC with an average age of $31{\pm}0.42months$, an average carcass weight of $431{\pm}12.5kg$, and a quality grade (QG) of 1+ were obtained from the joint livestock products market. Twelve LT samples of HO cattle with an average age of $24{\pm}0.54months$, an average carcass weight of $402{\pm}7.81kg$, and a QG of 2 were also obtained from the same market. Twelve LT samples of AN steers with an average age of about 20 months and a QG of choice were purchased from a beef delivery company. After slaughter, samples were kept at $4^{\circ}C$ for 42 days and prepared for immediate analysis or stored at appropriate conditions. The chemical composition, color, pH, shear force, collagen content, reducing sugars, sensory evaluation, FA composition, and volatile compound content for each LT sample were analyzed. Results: The LT of KC had the highest (p<0.05) fat content, the highest reducing sugar content, and the highest scores in the sensory evaluation (flavor, tenderness, juiciness, and overall acceptance). All the sensory traits were positively correlated (p<0.001) with intramuscular fat and reducing sugar content. Several FAs and volatile compound profiles varied among the breeds. KC LT had the highest (p<0.05) concentrations of acetaldehyde, 3-methyl butanal, and 3-hydroxy-2-butanone, and these volatile compounds were positively correlated (p<0.05) with all the sensory traits. Conclusion: Variations in fat content and reducing sugar contents and FA and volatile compound profiles may contribute to differences in the sensory quality of LT among breeds.

• Journal of People, Plants, and Environment
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• v.24 no.4
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• pp.311-327
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• 2021

Background and objective: Recent urban agriculture meets the needs of urban residents that safety and avoids using chemical pesticides. This study was conducted to identify various factors of companion planting affecting the growth of cherry tomatoes, which will promoting urban agriculture by improving socioeconomic satisfaction with gardening activities through quality. Methods: Four types of companion plants such as marigold, zinnia, spearmint and basil, that have a companion effect with growth, sugar content, and vitamin C content. We obtained the mean and standard deviation and tested the significance at a 95% confidence level (p < .05) with Duncan's multiple range test after one way ANOVA and MANOVA. Results: Compared to monoculture of cherry tomatoes, the plant growth in the treatment plots with companion planting showed a significant increase overall(p < .05), but there wasn't interaction effect among companion plants, planting ratio and type. As for the absorption of inorganic components, the companion planting showed better absorption than monoculture of cherry tomatoes, as favorable growth, and there was an interaction effect among the individual factors. The sugar content was higher than the standard sugar content of 5.8 brix in both the treatment plots at the control, and vitamin C content was higher than the control at 26.27mg/100g in all treatment plots, but there wasn't statistically significant difference. The soil pH in the cultivation plot ranges from 5.5 to 9.0 and was weakly alkaline in all treatment plots except zinnia, showing low contents of phosphoric acid, exchageable potassium, calcium and magnesium. Conclusion: This study was conducted to analyze various factors such as the growth of cherry tomatoes, contents of inorganic components, sugar content and vitamin C content of fruits, and soil analysis according to companion plants, planting type, and planting ratio. We will study sugar content by measuring the change in growth every phase of fruits.

• Food Science and Preservation
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• v.20 no.1
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• pp.62-68
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• 2013

A fine granule was prepared using freeze-dried royal jelly. For its preparation, which depended on operational parameters like its glucose-to-total sugar content ratio ($X_1$,0-100%), ethanol concentration ($X_2$,75-95%) and sprayed ethanol solution content ($X_3$,8-12%) using freeze-dried royal jelly, the response surface methodology was used to monitor the optimum conditions for the yield, the fragmentation rate with shaking, and the organoleptic properties. The maximum yield was 89.99% with a glucose-to-total sugar content ratio of 59.30%, an ethanol concentration of 88.64%, and a sprayed ethanol solution content of 11.83%. The minimum fragmentation rate by shaking was 0.82% at the glucose-to-total-sugar content ratio of 22.35%, the ethanol concentration of 77.21%, and the sprayed ethanol solution content of 10.59%. The sensory score for the overall palatability of the organoleptic properties was 7.45 at the glucose-to-total-sugar content ratio of 31.81%, the ethanol concentration of 93.96%, and the sprayed ethanol solution content of 10.51%.

• Journal of Radiation Industry
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• v.6 no.3
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• pp.257-265
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• 2012

This study was carried out to evaluate growth, morphological characteristics, and sugar content among fifty six blackberry (Rubus fructicosus) genotypes derived from gamma-ray treatment (fifty two lines), MNU treatments (three lines), and cross breed R. fructicosus${\times}$R. parvifolius(one line). While 56 genotypes had similar stem diameter with origin variety, the most of mutants showed reduced leaf size. Also, they showed a wide range of variation in fruit size and one hundred fruit weight compared with origin variety. In fruit size and sugar content, two mutant lines showed large fruit sizes and ten mutant lines showed 20% higher sugar content than the original variety. In the correlation analysis, positive relationships were determined between sugar content and stem diameter, fruit length, leaf wide and fruit length/fruit wide ratio. However, leaf length/leaf wide ratio showed a negative correlation with sugar content. The results will be used as fundamental data for Rubus fructicosus breeding program.

• Journal of agriculture & life science
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• v.53 no.3
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• pp.147-157
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• 2019

In this study, we tried to find out the most appropriate pre-processing method and to verify the feasibility of developing a low-price sensing system for predicting the hardy kiwis sugar content based on VNIRS and subsequent spectral analysis. A total of 495 hardy kiwi samples were collected from three farms in Muju, Jeollabukdo, South Korea. The samples were scanned with a spectrophotometer in the range of 730-2300 nm with 1 nm spectral sampling interval. The measured data were arbitrarily separated into calibration and validation data for sugar content prediction. Partial least squares (PLS) regression was performed using various combinations of pre-processing methods. When the latent variable (LV) was 8 with the pre-processing combination of standard normal variate (SNV) and orthogonal signal correction (OSC), the highest R2 values of calibration and validation were 0.78 and 0.84, respectively. The possibility of predicting the sugar content of hardy kiwi was also examined at spectral sampling intervals of 6 and 10 nm in the narrower spectral range from 730 nm to 1200 nm for a low-price optical sensing system. The prediction performance had promising results with R2 values of 0.84 and 0.80 for 6 and 10 nm, respectively. Future studies will aim to develop a low-price optical sensing system with a combination of optical components such as photodiodes, light-emitting diodes (LEDs) and/or lamps, and to locate a more reliable prediction model by including meteorological data, soil data, and different varieties of hardy kiwi plants.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.198-208
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• 2011

The purpose of this study is to investigate the quality characteristics of sugar-snap cookies prepared with Curcuma Longa L. powder(0, 3, 6, 9, 12, 15%) substituted for flour. The pH of the dough of sugar-snap cookies ranged from 6.58 to 7.32, and their moisture contents ranged from 9.09% to 10.77%. The width and spread factor of sugar-snap cookies decreased significantly with increase in Curcuma Longa L powder content(p<0.05); Lightness decreased significantly as the Curcuma Longa L. powder content increased while redness and yellowness increased significantly(p<0.05). Hardness increased with more powder added, and sensory evaluation indicated that the samples with 6% of the powder received higher scores in terms of taste, color, flavor, texture and overall tastes. As a result, sugar-snap cookies with 6% of Curcuma Longa L. powder were valued as best.

• Korean Journal of Microbiology
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• v.8 no.2
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• pp.85-89
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• 1970

Effects of the sugar content in molasses media and pH on cell constituents of produced yeast adopting Saccharomyces cerevisiae Rasse O as a seed organism were studied, and following results were obtained. 1. Trehalose accumulation of the yeast was reduced at lower range of pH, however protein was increased. 2. Trehalose content of the yeast enriched by feeding increased sugar at suitable pH. 3. There was no significant increase of thehalose content in the cell by feeding concentrated molasses at lower range of pH.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.248-258
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• 2015

Jungkwa is traditional food in Korea and difficult to prepare. This study proposes to use a rice cooker to simplify the process of preparing ginseng jungkwa. The following is the summary of the study. This study examined low calorie sweeteners (xylitol, oligosaccharide, stevioside, erythritol) instead of sugar for ginseng jungkwa to satisfy customers' health needs. After adding sugar, xylitol, oligosaccharide, stevioside, and erythritol to ginseng jungkwa, moisture and sugar content were measured. Based on the results, the ginseng jungkwa made with xylitol had a low moisture content, but it had the highest sugar content. The ginseng jungkwa with xylitol had average sweetness equal to that of sugar. In addition, L-values were highest with stevioside whereas the b-values and a-values were highest with sugar. Hardness and springiness were highest in the ginseng jungkwa added with sugar while adhesiveness was highest in the ginseng jungkwa added with oligosaccharide. In a sensory evaluation, the appearance, flavor, taste, texture, and overall preference were highest for the oligosaccharide added ginseng jungkwa. In the end, the best low calorie sweetener for rice cooker prepared ginseng jungkwa proved to be oligosaccharide.