• Journal of Nutrition and Health
• /
• v.40 no.sup
• /
• pp.9-21
• /
• 2007

This study aimed to assess the total sugar intake for Korean and to identify major food sources contributing to those food components. Korean adults aged over 20 years old from the Korean National Health and Nutrition Examination Survey (KNHANES) 2001 and 2002 were selected. The data were analyzed to obtain nationally and seasonally representative information on the health and nutritional status of the Korean. Forty food groups were used in identifying food sources of total sugar and energy intake. Total sugar contents of foods in the KNHANES data sets were estimated by food code matching technique with Release 18 of the USDA National Nutrient Database for Standard Reference. Sample weighted means, standard errors, and population percentages were calculated using SAS and SUDAAN. The mean total sugar intake of the Korean was 60.3g in 2001, 40.9g in spring 2002, 45.7g in summer 2002, and 52.1g in fall 2002, which were 30-44% of intake of US people. Fresh fruit was identified as the most significant food source for total sugar intake in Korean population in all age groups and all seasons. The next major food sources following fresh fruits were candy/jelly/syrup/honey, coffee/coffee caream, vegetables, Kimchi, soft drinks, milk, fruit juice, cookie/cracker/cake, and vegetable juice/grain juice, which showed similar results through the seasons. While carbonated soft drink was the most significant food sources for total sugar or added sugar intakes for US people. The total sugar intakes were significantly higher in women, higher educational level, and residing in metropolitan area. As intake of total sugar increased, intakes of protein, fiber, calcium, phosphorus, iron, Vit A, B1, B2, C, niacin showed significantly increased, while high intakes of added sugars showed low intakes of some micronutrients in the US people. Percentages of people who consumed nutrients below EAR were less in higher total sugar intake group than in lower intake group. From these results, we can conclude that the food consumption habits including the total sugar intake of Korean people seems relatively good so far. More reliable database of total sugar and added sugar composition tables in public domain should be established in the future, and also more researches about total sugar and added sugar for Koreans should be continued.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.44 no.2
• /
• pp.35-41
• /
• 2012

In this study, wheat starch adhesive was investigated the shape and structure of starch, the difference in characteristics such as chemical composition according to the fermenting period of 2 years or less. The fermenting period of wheat starch adhesive is 1 month, 2months, 4 months,6 months, 1 year, 2years old. The wheat starch adhesives were investigated total sugar contents, protein contents, properties of gelatinization, pH, the bonding strength and also observed the surface of starch,. As a result, the longer the fermenting period, the increasing in total sugar contents and decreasing in protein contents. The particle shape and surface were similar regardless of the period. In addition, properties of gelatinization according to the fermenting period also could not see the difference. In pH of the adhesive, the longer the fermenting period, the near to neutral. The adhesive was high bonding strength in 4 months, but appeared a tendency to decrease from 6 months. The damage assessment through the UV degradation in regard to the papers applied the adhesive was accomplished. Color difference was no change except 1 month. The 4 months and 6 months' pH was each 5.0, 5.2. But it was near to neutral that the 12 months and 24 months' pH was each 5.7, 5.9.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.3
• /
• pp.363-369
• /
• 2003

In this study, cell cracker method as a non-collision method was evaluated for the possibility of new red ginseng grinding technique. The moisture contents were 3.16% for the powder pulverized by hammer mill (group A) and 6.30% for the powder produced by cell cracker (group B), and the difference between both groups was significant, The contents of other component such as ash, crude lipid, reducing sugar, total sugar, acidic polysaccharide, crude fiber and crude protein between both groups were not significant. There were no significant differences in phenolic compound, fatty acid, amino acid, free sugar, crude saponin and ginsenosid contents between both groups. And also the contents of mineral components were evaluated to determine the incorporation of red ginseng powder during grinding, and also the differences of those between both groups were not significant.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.1
• /
• pp.48-53
• /
• 1995

Changes in the contents of sugar, organic acid, free amino acid and uncleic acid-related compounds of leaf mustard-Kimchi during fermentation at 5~7$^{\circ}C$ were investigated. The leaf mustard-Kimchi was formulated with 4kg leaf mustard, 120g garlic, 80g ginger, 540ml salted anchovies, 1kg green onion, 200g red pepper powder, 200g ground red pepper, 60g whole sesame and 600ml glutinous rice paste. Changes in pH and acidity were relatively slow. Major free sugars were glucose(0.13%) and maltose(0.42%), and residual sugars(0.03-0.04%) were also detected after 32 days of fermentation. Major free amino acids containing more than 26.5mg% were proline, glutamic acid, alanine and histidine. Contents of total free amino acids increased from 244.8 to 397.2mg% by 24 days of fermentation. Of non-volatile organic acid, lactic acid was the most abundant(119.3mg%), and its content increased markedly after 10 days of fermentation. Other organic acids(below 53.1mg%) observed were malic, oxalic and citric acid. Contents of nucleic acid-related compounds were high in the order of hypoxanthine(22.8mg%), IMP(8.3mg%) and GMP(6.9mg%). Hypoxanthine content increased by 10 days(27.3mg%) and decreased thereafter, while the others decreased gradually during the overall period of fermentation.

• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.1
• /
• pp.112-118
• /
• 2005

Fig(Ficus carica L.) which belongs to Moraceae family has been used as digestion promoter, cure for ulcerative inflammation and eruption in Korea. Figs have very short preservation period and can be kept only 1 week even in the refrigeration system. The possibility of wine-making from Korean figs was tested by analyzing the fermentation characteristics, proximate analysis and free sugar contents of wine made of slices with 20% sugar addition. Ethanol fermentation of the figs by Saccharomyces cerevisiae was done rapidly. The ethanol contents, pH, total acidity and sugar content were 12.1%, 3.91, 0.42% and 9.9 °Brix, respectively. The results from the sensory evaluation were as follows. The wine made from the sliced figs were better than that from fig juices in their sensory scores. The wine made with frozen figs was not different from that made with fresh ones. To improve the quality of wine, the addition of dried leaf powder in the concentration of 100 ppm were tried and found it was superior to the one made without leaf.

• Food Science and Preservation
• /
• v.2 no.2
• /
• pp.259-268
• /
• 1995

Physico-chemical components which are closely related to processed products were investigated on 10 varieties of Cheju citrus fruits. Juice ratio of Hungjin was the highest, 49.2%, while Sankyool was the lowest, 4.2%, which showed great differences among varieties. Peel ratio of Dangyooja was the highest, 46.1%, while both Navel orange and Hungjin were relatively low. Soluble solid($^{\circ}$Brix) was relatively high In Sankyool, Meiwa Kumquat, Sambokam and Iyo. Acid content was the highest, 4.86% in sudachi and relatively high in Sankyool, Natsudaidai and Dangyooja. The $^{\circ}$Brix to acid content ratio was 13.9 in Meiwa Kumquat and more than 10 in Navel orange and Hungjin. Total sugar contents of Juice were 2.78∼10.94%, while reduced sugar contents were 1.63∼6.38% which showed higher in Meiwa Kumquat, Iyo and Navel Orange. Hesperidin and naringin, the sources of biiter taste and cloudness were low in Hungjin and Iyo. Soluble solid($^{\circ}$Brix) of citrus juice showed highest statistical relationship(r=0.907) with total sugar, and was highly significant at 1% level.

• The Korean Journal of Food And Nutrition
• /
• v.9 no.2
• /
• pp.151-159
• /
• 1996

To develop a ginseng wine, the brewing conditions and sensory evalution of the wine were studied. The ginseng, ginseng marc and red ginseng marc can be made into wine by ethanol fermentation with Saccharomyces cerevisae. The results showed that the higher ginseng concentration was, the faster the brewing velocity became. The ginseng marc wine brewed with 10% ginseng marc and 25% sugar was a great favorite The results from the mixture of ginseng and ginseng marc revealed that the mute the content of ginseng was, the faster the velocity of brewing became. It took 27 days for a wine from 10% ginseng marc to be brewed Into 12% ethanol, 10% ginseng took 10days and red ginseng took 15 days. Among these, a wine from 10% ginseng was superior to others in flavor, color and taste. And the wine from 6.7% red ginseng was favorite. Contents of the favorite wine from ginseng marc were 80mg/ml of reducing sugar, 2.6 of acidity, 12% of ethanol, 28mg/ml of saponin, and it's pH was 3.5. Contents of the favorite wine from red ginseng marc were 58mg/ml of reducing sugar, 2.8 of acidity, 12% of ethanol, 44mg/ml of saponin, and it's pH was 2.8.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.2
• /
• pp.143-149
• /
• 1998

Sugars in Korean beer(3 brands) and Japanese beer(21 brands) were studied by HPLC and TLC. Total sugar of beer were estimated to 1.71∼3.93%(average 3.15%). Ethanol 4.5% class beers were estimated to 3.24% for Korean brands and 2.5% for Japanese brands. Ethanol 5% and 5.5% class beer were estimated to contain 3.2% for Japanese brands, respectively. Maltooligosaccharide series from glucose to maltodecaose were detected in the test of TLC and HPLC. No fermentable maltooligosaccarides and limit dextrin were estimated to 2.32%. But sugars in Korean Sikhye, rice drink saccharifide by malt, were not detected maltooligosaccharide series form maltotetraose to maltoheptaose.

• Korean journal of applied entomology
• /
• v.5_6
• /
• pp.39-46
• /
• 1968

This experiment was conducted to study the effects of nitrogen, phosphorus, potassium, and sugar contents in the loaves of five different host plants on tile larval period, pupal period, pupal period, number of eggs in the ovary, and the tolerance of fall webworm larvae (Hyphantria cunea DRURY) to gamma-BHC. The results obtained in this study were as follows; 1. The contents of nitrogen, phosphorus, potassium, and sugar in tile leaves tested were varied with the species of the host plants and sampling time. 2. The larval and pupal periods were also varied with the host plants and generation of the fall webworm. The shortest larval and pupal periods were found in the mulberry and the longest ones in the apple tree, and their periods were shortened much more in the second generation. Except the relation between the larval period and tile nitrogen content in the first generation, significant correlation could not be found between their periods and nitrogen, phosphorus, potassium and surgar contents. The nitrogen contents among the other chemical factors, however, might be much more influenced on their developing period. 3. The pupal weight and number of eggs in the ovary were also varied with the host plants. sex, and generation. In both generations, the greatest pupal weight and number of eggs per female were found in the mulberry and the least ones in the apple tree. No significant correlation could be found between the pupal weight and number of eggs per female and the chemical factors analyzed. However, only the nitrogen content seemed to be highly related to the pupal weight and number of eggs. 4. The tolerance of the fall webworm larval to gamma-BHC was highly varied with the host plants. The host order o( the larval tolerance level to gamma-BHC was box-elder, popla, platanus, apple tree, and mulberry. There was no significant correlation between the larval tolerance to the BHC and the chemical factors analyzed. However, the larvae fed on the host plant with higher pottassium content were shown a tendency to be higher tolerant.

• Journal of Nutrition and Health
• /
• v.40 no.sup
• /
• pp.3-8
• /
• 2007

Sugars are a ubiquitous component of our food supply and are consumed as a naturally occurring component of many foods and as additions to foods during processing, preparation, or at the table. Most fruits and dairy products are high in sugars and thus naturally occurring sugars are consumed as part of a healthy diet. Some countries developed recommended daily intake figures(daily values : DVs or guideline daily amounts: GDA) for nutrients, and some countries, but not most have developed DV/GDA for total sugars. Dietary Reference Intakes for Koreans established by the Korean Nutrition Society in 2005, did not include the reference values for total sugar or added sugar. The committee on Dietary Reference Intakes for sugar was constituted in 2006 and discussed whether to special added sugars or total sugar. Although added sugars are not chemically or physiologically different from naturally occurring sugars, many foods and beverages that are major sources of added sugars have lower micronutrient densities compared with foods and beverages that are major sources of naturally occuring sugars. But it was so hard to calculate a dietary intake of added sugar for Korean people, because there was insufficient information about contents of added sugar during processing or preparation of Korean food. Currently Korean or US food labels contain information on total sugars per serving but do not distinguish between sugars naturally present in food and added sugars. Therefore the committee decided to set the reference value for total sugar for Koreans. According to the recommended diet pattern for Koreans suggested by the Korean Nutrition Society, estimated sugar intake from the sugar containing food based on 2,000 kilocalories is 67 g or 13% of total energy. Based on the data available on risk of obesity, hypertension, hyperlipidemia, insulin resistance, and metabolic syndrome from the analysis of Korean NHANES, it was insufficient evidence to set a UL for total sugar, but tended to increase serum LDL cholesterol and obesity at over 20-25% of energy from total sugar when consumed with high carbohydrates. Therefore the committee on Dietary Reference Intakes for sugar set the Acceptable Macronutrient Distribution Range for total sugar as 10-20% of total energy intake.