• Title/Summary/Keyword: sugar content

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Seasonal Variation in Contents of Sugars in Different Parts of Broccoli

  • Bhandari, Shiva Ram;Kwak, Jung-Ho
    • Horticultural Science & Technology
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    • v.33 no.2
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    • pp.276-282
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    • 2015
  • Seasonal variation in the contents of sugars (fructose, glucose, and sucrose) in the floret, leaf, and stem of broccoli were studied in ten commercial broccoli cultivars. Plants were grown in the spring and fall seasons in 2011. In both seasons, glucose was the major constituent, comprising about 50% of the total sugar content in the floret and leaf tissue of most cultivars, whereas the broccoli stem showed an unusual pattern of accumulation. Sucrose exhibited greater cultivar dependency as well as seasonal variation compared to fructose and glucose in floret and leaf tissues. The floret tissue had a higher total content of sugar in the spring compared to the fall due to an increase in glucose and fructose. However, most of the leaf and stem tissues of broccoli had a higher total sugar content in the fall compared to the spring. Furthermore, stem and leaf tissues possessed a relatively higher total sugar content compared to floret tissue in both seasons. 'Grandeur' broccoli contained a significantly greater amount of total sugar in both floret and leaf tissues in both seasons, whereas 'YuDoRi No.1' broccoli exhibited the highest total content of sugar in stem tissue. At overall, the results showed significant influences of genotype, plant part and growing season on sugar content in broccoli.

Development of Prediction Models for Nondestructive Measurement of Sugar Content in Sweet Persimmon (단감의 당도예측모델 개발에 관한 연구)

  • Son, J.R.;Lee, K.J.;Kang, S.;Kim, G.;Yang, G.M.;Mo, C.Y.;Seo, Y.
    • Journal of Biosystems Engineering
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    • v.34 no.3
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    • pp.197-203
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    • 2009
  • This study was performed to develop a nondestructive determination technology for sugar content in sweet persimmons, and the main research results included the following. In order to determine sugar content in sweet persimmons, a dual side reflex was adopted, and the study was to measure sugar content using a reflectance spectrum for 2 parts because it was difficult to determine representative sugar content due to a great deviation in sugar content according to the part of sweet persimmons. To predict sugar contents of sweet persimmon, PLSR and PCR models were compared with a few preprocess methods. As a result, PLSR had $R^2$=0.67, SEP=0.42 brix, LV=11, and PCR had $R^2$=0.65, SEP=0.41 brix, PC=16. SNV method was the best among preprocess methods for predicting sugar contents.

Analysis of acidity and sugar content of beverages for children marketed in Korea (국내 시판 중인 어린이 음료의 산도 및 당도 분석)

  • Jeon, Hyun-Sun;Mun, So-Jung;Lee, Ye-Ji
    • Journal of Korean society of Dental Hygiene
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    • v.19 no.6
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    • pp.1077-1087
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    • 2019
  • Objectives: The purpose of this study was to analyze the risk of dental caries and erosion associated with beverage consumption by measuring the sugar content and acidity of beverages for children, marketed in general food stores and cooperative living associations in Korea. Methods: Sixty types of children's beverages marketed in Korea were selected for the study. Calories, sodium, and carbohydrates in the nutrients per 100 ml, the sugar content, and pH of each beverage were measured. Frequency analysis, independent t-test, and one-way ANOVA were performed (p<0.05). Results: There was no significant difference in sugar content, calories, sodium, and carbohydrate content of regular and cooperative beverages, but the pH of cooperative beverages was significantly higher. Moreover, the mixed drinks had significantly lower sugar content, calories, and carbohydrates than fruit and juice, but the sodium content was significantly higher. Conclusions: When choosing beverages for children, caregivers should be able to easily access information about their impact on the child's oral health. Efforts should be made to maintain appropriate levels of sugar and acidity in beverages for children.

Effect of Sugar Content on Quality Characteristics of Mushrooms (Pleurotus eryngii) jangachi (꼬마 새송이버섯 장아찌의 품질특성에 설탕이 미치는 영향)

  • Jeon, Eun-Raye;Jung, Lan-Hee
    • Journal of the Korean Society of Food Culture
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    • v.33 no.5
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    • pp.444-450
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    • 2018
  • This study was conducted to optimize the level of sugar added (20 (control), 15, 10, 5%) during the preparation of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi without affecting the degree of preference. The salinity and sugar content during storage of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi decreased significantly as the level of sugar added decreased. The moisture content was found to increase as the level of sugar added decreased. Additionally, the pH increased, while hardness decreased as the level of sugar added decreased during 3 weeks of storage. The L value (lightness) was not different from that of the control group until the addition of 10% sugar, while the a value (redness) and b value (yellowness) increased. The antioxidant activity of vitamin C content and DPPH radical scavenging activity increased as sugar content decreased. Upon sensory evaluation of mushrooms (Pleurotus eryngii) jangachi, the highest value in appearance was observed for the 5 and 15% treatments, while 5% had the highest flavor value, 15 and 10% had the highest taste values, 10 and 15% had the highest texture values, the control and 5% had the greatest clarification values, and the 15 and 10% groups had the greatest overall acceptance. These results suggest that a sugar level of 15% can be used without significantly affecting the overall acceptance.

Effect of Addition of Mung Bean Starch and Sugar on the Textural and Sensory Properties of Dopyun (녹두전분과 설탕의 함량을 달리한 도편(桃片)의 품질특성과 기호도)

  • 박금순;박찬성;박어진
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.5
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    • pp.897-902
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    • 1998
  • This study was conducted to develop the standard recipe of Dopyun according to the various content of mung bean starch and sugar. The effects of mung bean starch(10%, 15%, 20%) and sugar(20%, 30%) were evaluated on textural and sensory properties of Dopyun through the mechanical properties using texture analizer and sensory evaluation. Color was tested by color and color difference meter. For sensory evaluation, higher content of sugar and lower content of mung been starch(sugar 30%, mungbean starch 10%) showed advantages in acceptance fo taste and overall quality. Mechanical properties of hardness, cohesiveness and chewiness of Dopyun were increased significantly in Dopyun with higher content of mung bean starch and sugar. The values of Hunter color system indicated that "L" and "b" values tended to decrease and "a" value increase, as the mung bean starch and sugar proportion increased. In the analysis of correlation between sensory evaluation and acceptance test, it was found that they were highly related. In view of the above results, it came to the conclusion that Dopyun with the addition of 30% sugar and 10% mung bean starch could give the best result among the groups studied.sult among the groups studied.

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CHANGES OF SUGAR AND NICOTINE CONTENTS IN FLUE-CURED TOBACCO (황색종 잎담배에서 당분과 니코틴함량의 변화)

  • 정기택;이종두;권구홍;반유선;이정덕
    • Journal of the Korean Society of Tobacco Science
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    • v.9 no.1
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    • pp.27-33
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    • 1987
  • This study was carried out to investigate the effect of cultural practices on the nicotine and sugar contents in flue-cured tobacco(NC82), and the relationship between them. Significant reduction I sugar content and ratio of total sugar to nicotine(ratio, S/N) were observed with increased fertilizer, lower topping height, late transplanting and decreased application of male hydrazide(MH). Significant increases were observed in nicotine content with increased fertilizer and lower topping height. A positive correlation was found between total sugar content and plant density. A negative correlation was found between nicotine and total sugar contents for 8-years. An increase of 1.0% nicotine in the cured leaf would result in a 4.8% reduction in total sugar. The most desirable contents were 2.7% for nicotine and 19.0% for total sugar(S/N=7).

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Changes in Oil, Tannin, Total Sugar Contents and Yield after Flowering in Peanut

  • Lee, Sung-Woo;Park, Chang-Hwan;Kang, Chul-Whan;Kim, Sok-Dong
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.44 no.2
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    • pp.159-162
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    • 1999
  • This study was carried out to determine the optimum harvest date of unshelled immature peanuts and dried kernels from 60 to 120 days after flowering. Fresh pod yield of spanish-type variety, 'Shaedl-tangkong(SD)' reached a peak of 9,140kg/ ha at 70 (days after flowering(Aug. 13) while that of virginia-type variety, 'Daepoongtangkong(DP)' reached a peak of 8,820kg/ha at 90 days(Sept. 11) after flowering. SD and DP showed maximum fresh kernel yield of 6,090 and 6,470kg/ha at 90 days after flowering (Sept. 11), respectively, while dry kernel yield reached a peak of 3,300 and 3,720kg/ha at 110 days(Oct. 1), respectively. Oil content of SD and DP were the highest at 90 days and 100 days after flowering, respectively and the oil content of two varieties increased rapidly from 60 to 90 days. Tannin content of the seed hull of SD increased continuously until 110 days after flowering while that of DP maximized at 100 days. The tannin content of the two varieties increased rapidly from 60 to 100 days. Total sugar of SD and DP showed highest content at 60 days and 70 days after flowering, respectively and suger content decreased very rapidly until 80 days and after that sugar content kept nearly constant. Oil, tannin and total sugar content of spanish-type SD were higher than those of virginia-type DP.

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Effect of Growth Retardants on Free Sugar and Protein Content of Sedirea japonica Seedlings Cultured In Vitro (생장억제제 처리가 기내 배양한 나도풍란 (Sedirea japonica) 유묘의 유리당 및 단백질 함량에 미치는 영향)

  • Cho Dong-Hoon;Jee Sun-Ok
    • Journal of Plant Biotechnology
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    • v.32 no.2
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    • pp.145-149
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    • 2005
  • This experiment was conducted to identify the effect of several plant growth retardants on changes of endogenous free sugar and protein content in seedlings of Sedirea japonica cultured in vitro. The content of free sugar in the leaf was decreased as the treated growth retardant concentration was increased. Glucose content was higher than fructose and sucrose content in the leaf. Free sugar content of the root was increased as concentrations of growth retardants were increased. Sucrose content was higher compared with the content of fructose and glucose. The content of protein in the leaf was decreased as the growth retardants concentration was increased, but the tendency of protein content in the root was contrary to that in the leaf.

Effects of Replacing Sugar with Xylitol and Sorbitol on the Textural Properties and Sonsory Characteristics of injeolmi (자일리톨과 솔비톨로 설탕을 대체한 인절미의 물성 및 관능적 특성)

  • Choi, Yun-Sang;Kim, Hyun-Wook;Hwang, Ko-Eun;Kim, Cheon-Jei;Lee, Hong-Mie;Kim, Ok-Kyung;Choi, Kyung-Suk;Chung, Hai-Jung
    • Korean journal of food and cookery science
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    • v.29 no.6
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    • pp.825-831
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    • 2013
  • The study examined the physico-chemical properties and sensory characteristics of injeolmi when sugar was substituted to sugar alcohol such as sorbitol and xylitol. The moisture content, crude protein content, crude fat content, crude ash content, energy value, redness, water activity, hardness, cohesiveness, gumminess, and chewiness were not significantly different between the control with sugar and treatments with the sugar alcohol group (p>0.05). The lowest sugar content of injeolmi was observed in the treatment with sorbitol (T1). The adhesiveness of control was higher than that in treatment with sugar alcohol (p<0.05), but control had the lowest springiness (p<0.05). Although the sensory characteristics on color, flavor, tenderness did not show any statistical significance, the sweetness and the overall acceptability were the best in control and T5 group, which replaced sugar to 100% xylitol (p<0.05). The results of this study show that substitution by xylitol improved quality characteristics in injeolmi.

Study of Physical Characteristics on the Kind, Amount of Sugar and Number of Kneading by Processing Method of Soybean Dasik (콩다식 제조시 당의 종류와 당의 양, 반죽 횟수에 따른 물리적 특성 연구)

  • 박지현;우순임
    • Korean journal of food and cookery science
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    • v.13 no.1
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    • pp.1-6
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    • 1997
  • The purpose of this study was to establish the most favorable processing method for soybean Dasik. Factors were kind of sugar (honey, syrup, oligo sugar), amount of sugar (50 g, 60 g, 70 g) and number of kneading (20 times, 30 times, 40 times). Physical characteristics were measured by moisture content, color difference and texture. Moisture content was increased in order of honey, oligo sugar and syrup. Lightness of soybean Dasik was different with amount of sugar. The tendency of L value and b value were dominent by honey. Lightness, redness and yellowness had no difference with the kind of sugar and number of kneading. Hardness was not a significant factor. Springiness was significantly different by the kind and amount of sugar. Cohesiveness, gumminess and chewiness was influenced by the kind and amount of sugar, the interaction of kind and amount of sugar.

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