• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.426-431
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• 2001

We made the Toha-jeot added cabbage kimchi with Toha-jeot, which is salt-fermented Toha shrimp in Korean traditional fermented food. The physicochemical characteristics of cabbage kimchi for 5 week fermentation at 4$^{\circ}C$ were observed. The salt content was 2.10~1.50% during the fermentation period. The salt content decreased rapidly during the first week, stayed the same level until the 4 week and then decreased after the 4 week. The pH of control kimchi and Toha-jeot added cabbage kimchi were 5.69, 5,64, respectively on preparation day. The rate of decrease of pH of Toha-jeot added cabbage kimchi was slow as the fermentation processed. The total acidity of the two kinds of kimchi was increased. The total acidity was higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the later stage of fermentation. The contents of total sugar and reducing sugar were higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the early stage of fermentation. The total sugar and reducing sugar contents of the two kinds of cabbage kimchi were decreased gradually as the fermentation processed. The ascorbic acid contents of the two kinds of kimchi were decreased slightly at the early stage of fermentation and then increased from 2 to 4 week, while there was no further change at 5 week.

• Journal of the Korean Society of Tobacco Science
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• v.9 no.2
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• pp.59-68
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• 1987

This study was conducted to investigate the change of starch, total sugar, nicotine, and total nitrogen contents in green leaves at various stages of maturity(50-106 days after transplanting), and to relate between chemical constituents for flue-cured tobacco (Cv NC82 and BY 4). For the two cultivars and all stalk positions, starch contents increased with maturation, but decreased with senescence. Nicotine contents increased, while total nitrogen contents decreased with delay of harvest. Total sugar contents had a tendency of decrease. For the two cultivars , starch correlated negatively with total nitrogen, and positively with nicotine. Total nitrogen correlated negatively with nicotine. A delay of 5 to 7 days than conventional harvesting time would reach to the better ratio of the reducing sugar to nicotine ratio.

• 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.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.514-527
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• 2005

The purposes of this study were firstly to optimize the recipe for iced cookies by cooking with five different ingredient levels of $Jinuni\;bean(X_1),\;butter(X_2)\;&\;sugar(X_3)$ and secondly to analyze the chemical and sensory test results by using RSM(Response Surface Methodology). As a result of this test, water activity decreased with increasing contents of butter or sugar, while hydrophilic browning decreased independently with increasing sugar content. There was a positive correlation(p<.001) between specific gravity and hardness, although the result was not uniform due to the interaction of each factor. There was a negative correlation(p<.001) between the spread ratio and gravity or hardness, and it tended to increase with increasing each content. Color value L and color value a had positive correlation (p<.001) and the value tended to decrease with increasing the quantity of Jinuni bean. Generally, the strength of the cookies showed a saddle point at the peak of the 3d graph. As a result of sensory evaluation, the color was sensitive to the contents of sugar and Jinuni bean, the texture was sensitive to the contents of butter and sugar, and the taste and overall quality were sensitive to all three factors. Color had a positive correlation(p<.05) with the taste, texture and overall quality. There were high positive correlations(p<.001) between the taste, texture and overall quality. The preference data showed an up-swollen, parabolic shape in the center of the 34 graph, which enabled the optimum value to be determined and the optimum mixture ratio which fulfilled all sensory items was Jinuni bean 93g, butter 188.5g and sugar 155g, indicating a substitution of flour by $44\%$.

• Journal of the Korea Concrete Institute
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• v.14 no.4
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• pp.589-596
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• 2002

In this paper, setting and strength performances of concrete containing saccharic type super retarding agents are investigated under various kinds and contents of super retarding agents. According to test results, as super retarding agents contents increase, slump shows to be increased, while air contents decrease about 1∼2％. Setting time shows to be retarded considerably with increase of super retarding agents. It takes 20 days after mixing to reach final setting in case of concrete containing gluconic acid more than 0.3％. And 10 days after mixing in case of enhancing sucrose, white and brown sugar. Compressive strength of concrete containing super retarding agents is lower than that of plain concrete at early age. However, it keeps up with and exceeds the compressive strength of plain concrete at later age. White sugar md brown sugar shows positive performances in delaying setting time and strength compared to existing super retarding agents. n further investigations on durability are conducted, it is thought that application of white sugar as super retarding agent is available.

• Food Science and Preservation
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• v.13 no.5
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• pp.581-588
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• 2006

Dynamic changes of free sugar and amino acid in the mixture of red bean paste sediment by corn syrup concentration and heating conditions were monitored. Glucose and fructose contents of red bean paste increased with an increasing blown color intensity. Amino acid content was affected by the heating temperature, increased with an increase in browning color intensify. Browning color intensity of each samples increased up to $95^{\circ}C$, but decreased above $95^{\circ}C$. This result was the same tend as changes of glucose and amino acid. The result of correlation coefficients among free sugar amino acid and browning color intensity show that increase in browning color intensity was not correlated directly with changes of free sugar and amino acid content. It seems that the contents of free sugar and amino acid resolved from saccharides and protein were much mote than contents nea for browning reaction.

• Food Science and Preservation
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• v.16 no.1
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• pp.82-86
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• 2009

By analysis of pyruvic acid and sugar levels in bulbs, leaf sheaths, and leaves, and with regard to phyllotaxis, it was shown that the lower portion of each plant component had the greatest pyruvic acid content, the upper portion less, and the middle portion the lowest. When bulb scales were examined, pyruvic acid content was lowest in the second bulb scale from the papery scale. Pyruvic acid level increased toward the inner portion of the bulb. Pyruvic acid levels in leaf sheaths and leaves were greater than those in the bulb during the early stages of bulb growth. However, at harvest, the pyruvic acid content of bulbs increased slightly, whereas those of leaf sheaths and leaves decreased markedly. Tissue sugar contents were similar at the beginning of bulb growth. However, bulb sugar content increased greatly as the bulb grew, and sugar contents of leaf sheaths and leaves decreased. With respect to phyllotaxis, outer older leaves had the lowest total sugar and pyruvic acid contents. Young leaves showed a tendency to have less pyruvic acid and sugar compared with mature leaves.

• Korean Journal of Food Science and Technology
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• v.5 no.3
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• pp.163-168
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• 1973

In order to study on the effects of Bacillus natto on the soybean paste used natto, there were determind the contents of total nitrogen, amino acid, ammonia-nitrogen, total acid, reducing sugar and proteolytic activity etc. The results are summerized as follows; 1) Fermentation of natto paste were faster than koji paste and the fermentation period were sufficient in thirteen days. 2) The chemical components, color, taste and flavor of natto paste (added 15% natto) were excellent than the other soybean paste. 3) The contents of ammonia-nitrogen and amino acid of soybean paste were gradually increased during thirteen days in the fermentation, while total nitrogen contents were decreased. 4) After thirteen days of the fermentation, the contents of amino acid were decreased. 5) The contents of amino acid of natto paste were much more those of koji paste. 6) Total acid and reducing sugar contents indicated a rapid increased from nine to fifteen days during the fermentation, and a slower and decrease after fifteen days. 7) Total acid and reducing sugar contents of natto paste were somewhat higher than those of koji paste. 8) No significant difference was observed in the contents of reducing sugar and total acid according to the amount of natto added. 9) The contents of reducing sugar and amino acid were proportional to the proteolytic activity. 10) A flood soybean paste may be produced by adding 15% natto to the raw material in thirteen days of the fermentation.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.660-666
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• 2015

Natural food colorant are widely used to satisfy consumer preferences. Anthocyanins are red, blue and purple natural pigments. Purple-fleshed sweet potato (PSP) contains large quantities of anthocyanins. The aims of this work were i) to investigate the influence of sugars on the purple color of PSP jam and ii) to optimize the ratio of ingredients for sensory characteristics of PSP jam. Korean PSP variety "Sinjami" was used for the preparation of jam. The jams were prepared with various sugar contents (0, 20, 30, 40 and 50% total weight) consisting of steamed purple-fleshed sweet potato, water, lemon juice and apple juice. With increasing sugar contents, lightness (L) and redness (a) of PSP jams decreased while yellowness (b) increased, indicating that anthocyanins were degraded and/or brown pigments were formed due to high sugar content under heat treatment. Hardness, springiness, chewiness and cohesiveness showed significant differences among PSP jams with various sugar contents. In sensory evaluation, addition of sugar significantly increased scores for color and texture as compared to control samples. The color, texture and preference results indicate an optimal sugar content of 40% total ingredient weight for PSP jam.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.992-997
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• 2002

Contents of heavy metals in sugar products were estimated to provide a scientific basis for standardization of Korea Food Code of heavy metals. The contents of mercury (Hg), lead (Pb), cadmium (Cd), arsenic (As) and copper (Cu) were determined in 285 sugar product samples using a mercury analyzer, atomic absorption spectrophotometer, and inductively coupled plasma spectrometer. The values of heavy metals in sugar products $[minimum{\sim}maximum\;(mean),\;mg/kg]$ were as follows: $Hg,\;N.D.{\sim}0.006 (0.001);$ $Pb,\;N.D.{\sim}0.47 (0.03);$ $Cd,\;N.D.{\sim}0.06(0.005);\;As,\;N.D.{\sim}0.10(0.004);\;Cu,\;N.D.{\sim}1.89(0.15)$. These results show that metal contents of domestic sugar products are similar to those reported in other countries. Weekly average intakes of lead, cadmium, and mercury from sugar products were $0.004{\sim}0.1%$ of Provisional Tolerable Weekly Intake set by FAO/WHO Joint Food Additives and Contaminants Committee to evaluate the safeties of sugar products.