• The Korean Journal of Community Living Science
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• v.22 no.2
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• pp.257-265
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• 2011

To find the optimum proportion of Hydrangea serrata Seringe(HSS) powder, rice cakes were prepared with different quantities of Hydrangea serrata Seringe powder instead of sugar. Technical and sensory examinations were then conducted. The proximate components of the HSS leaves were 3.48% crude protein, 6.45% crude lipid, 7.98% crude fiber and 9.32% crude ash. The pH values of samples which replaced 25%, 50%, 75% and 100% of sugar with the HSS powder were significantly decreased(p<0.05). The groups with HSS powder showed a lower L value(lightness) and a value(redness) than that of the control group. The B value(yellowness) of the Sulgidduk containing the HSS powder was higher than that of the control group. The hardness of HS2 and HS3 was increased by the addition of the HSS powder. The adhesiveness of Sulgidduk groups with the HSS powder was higher than that of the control group. Springiness was not changed by adding the HSS powder. The cohesiveness of the Sulgidduk was significantly reduced by adding the HSS powder(p<0.001). The groups with no sugar showed the highest gumminess and chewiness. The added HSS powder caused both a darker color and a stronger odor, but the sweetness of the Sulgidduk which replaced the sugar with the HSS powder was decreased compared to the control group. The moisture content and the hardness was not affected by the addition of the HSS powder. The preference of color and taste was not changed by adding the HSS powder. The preference of flavor of the Sulgidduk with the HSS powder showed higher than that of the control. Overall acceptability of the Sulgidduk did not show any significant differences. As a result, Sulgidduk can be replaced 25% and 50% of sugar with the Hydrangea serrata Seringe powder.

• Korean Journal of Human Ecology
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• v.9 no.3
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• pp.89-98
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• 2006

The purpose of this study was to investigate the properties of Seolgiddeok by mixed ratio of jujube powder and sugar. The proximate composition, water holding capacity, Hunter's color values, texture, and sensory evaluations were examined in this study. The results are as follows. Among the proximate composition of the Seolgiddeok that was made of different ratio of Jujube powder and sugar, moisture content of the control group was 43.93%. As the amount ratio of Jujube powder increased, moisture content slightly increased, and content of crude protein and crude ash was higher. The water holding capacity of Seolgiddeok by mixed ratio of jujube powder and sugar was lower as the amount ratio of Jujube powder increased. The L value, which is Hunter's color values of Seolgiddeok by mixed ratio of jujube powder and sugar, was the highest in the control group. The a and b value was the lowest in the control group and became high as the amount ratio of the jujube powder increased. As amount ratio of jujube powder increased, the hardness, the springiness, the cohesiveness, the gumminess, and the chewiness, of Seolgiddeok became high, but adhesiveness became low. In a sensory evaluation of Seolgiddeok by mixed ratio of jujube powder and sugar, the preference of texture, mouth-feel, and appearance was the highest in the control group. The preference of color, flavor and overall preference were the highest in Seolgiddeok by mixed ratio of jujube powder of 75.0g and sugar 57.6g.

• Food Science and Preservation
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• v.4 no.2
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• pp.173-180
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• 1997

The effects of sugars and heating methods on the sugar infilteration, hardness, color and organoleptic characteristics were investigated for quality improvement of sugared chestnuts. Among the tested sugars, isomaltooligosugar was the most effective on the rate of sugar infilteration. High temperature increased the rate of sugar infilteration during sugaring process, but color and flavor were deteriorated at 9$0^{\circ}C$. The most suitable temperature for sugaring process was 7$0^{\circ}C$. The product sugared with fructooligosugar recoreded the highest score in hardness, odor and preference than any other sugars tested and increased the rate of sugar infilteration when mixed with sugar at same amount. The changes of soluble solids in chestnuts boiled with microwave oven were ranged from 18。Brix to 32。Brix, while chestnuts heated in general were from 18。Brix to 28。Brix. Chestnuts boiled with microwave heating were sugared rapidly. The hardness of boiled and sugared chestnuts was lower when treated with microwave than with general heating. Hunter's L and b value of sugared chestnut treated with microwave decreased during processing but a value somewhat increased.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.818-825
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• 2012

The effects of sweeteners(fracto-oligosaccharide: xylitol: erythritol: stevioside) as alternative ingredients to sugar on the characteristics of yanggeng were investigated. The relative sweetners of fracto-oligosaccharide, xylitol, erythritol and stevioside to a 25% sugar solution were found to be 25%, 25%, 22.5% and 0.25% respectively. Sensory evaluation to compare yanggeng made using fracto-oligosaccharide, xylitol, erythritol and stevioside to a 100% sugar yanggeng revealed that they differed by 37.5%, 37.5%, 33.75% and 0.75% respectively highlight. The viscosity of yanggeng differed depending on the type of sweetener used. Sugar contents(°Brix) were the highest in sugar. The moisture contents were the highest in yanggeng made with 0.75% stevioside, while the hardness, adhesiveness, chewiness and gumminess were highest in that made with 33.75% erythritol. The springiness was highest in yanggeng made with 37.5% fracto-oligosaccharide, while the cohesiveness was highest in that made with 37.5% xylitol, and the L-values, b-values and a-values were lowest in yanggeng made with 25% sugar. Sensory evaluation, revealed that the overall preference was highest for yanggeng made with 37.5% fracto-oligosaccharide and xylitol.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.234-237
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• 2008

The quality of sugar-snap cookie prepared with wheat flour supplemented with black rice flour was investigated. The pH of cookie batter decreased as the amount of black rice flour increased. Increasing proportions of black rice flour resulted in increase of width and spread factor of cookie, whereas thickness and fracturability decreased. L, a, and b values decreased as the amount of black rice flour increased. Sensory evaluation showed that supplements of 20, 25, and 20% black rice flour had the best overall preference in strong, medium, and weak flours, respectively.

• Journal of the Korean Dietetic Association
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• v.24 no.1
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• pp.62-74
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• 2018

The purpose of this study was to investigate dietitians or nutrition teachers' perception of sugar reduction and usage of sugars in school meal service. A survey was conducted for dietitians or nutrition teachers at elementary, middle, and high schools in Gyeonggi and Incheon. Survey data were analyzed according to the experience period and school types of dietitians or nutrition teachers. The numbers of subjects according to work experience period were 134 (44.2%) for <5 years, 68 (22.4%) for ${\geq}5$ and <10 years, and 101 (33.3%) for ${\geq}10years$. Among the subjects, 168 (55.4%) were nutrition teachers at kindergarten/elementary schools, and 135 (44.6%) were at middle/high/special schools. Perceptions of sugar reduction programs were higher in kindergarten/elementary schools than in middle/high/special schools. The perception of added sugar use increased with more work experience, and interest in sugar reduction was higher in kindergarten/elementary schools than in middle/high/special schools. Practice for added sugar reduction increased with more work experience, and the most common method for reducing sugar was use of natural sugars. The main reason for not reducing added sugars in school meals was due to preference. Nutritional education for students increased with more work experience and was higher in kindergarten/elementary schools than in middle/high/special schools. The major nutritional education methods were using school homepage (37.4%), sending family letters (37.4%), and using principle's discretion time (18.4%). Organic sugar and rice taffy were used more at kindergarten/elementary schools, and white sugar, brown sugar, and white syrup were used more at middle/high/special schools. The most common menu using added sugars was stir-fried dishes (stir-fried pork, chicken, and vegetables).

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.284-288
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• 1993

Replacement of sucrose with sugar alcohols in high methoxyl pectin(HMP) jellies were studied. HMP jellies were sweetened with 100％ sucrose, 75％ sucrose and 25％ maltitol, 50％ sucrose and 50％ maltitol, and 50％ sucrose, 25％ maltitol, 12.5％ sorbitol and 12.5％ mannitol. The effect of sugar alcohols in HMP jellies were investigted. There was only slight differences in sweetness intersity in HMP jellies. Color(p<0.05), texture(p<0.01) and preference(p<0.01) of 100fl sucrose jelly were significantly higher than other Jellies sweetened with sugar and sugar alcohols mixtures. Hunter's L(lightness), a(redness), b(yellowness) values of 100％, sucrose jellies and jellies substituted with maltitol up to 25％ were not signignificantly different. But as the ratio and the number of sugar alcohols used for substition were increased, L, a and b values had been lowered signigicantly(p<0.01). Instru-mental characteristics of jelly texture were examined. Hardness of 100％ sucrose jelly sweetened with sucrose and 3 kind of sugar alcohols were higher than others(p<0.05). As substitution ratio was higher, springiness and chewiness of HMP jellies were lowered(p<0.01). Springiness of HMP jellies indicated positive correlation with general acceptance of sensory scores at 5％ significant level. Brittleness, gum-miness and cohesiveness in all types of jellies were not significantly different.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.653-664
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• 2017

This study added stevia leaf powder at ratios of 0.5, 1.0, 1.5, and 2.0 percent to Omija-pyun (Schisandra chinensis Jelly) as a natural low-calorie sweetener instead of sugar which is added to Omija-pyun in considerable amounts to evaluate quality characteristics and antioxidant activities compared to the control group with the addition of sugar. Moisture content of Omija-pyun expanded by increasing the measurement of stevia leaf powder (p<0.001), pH (p<0.01) and sugar content (p<0.001) decreased. L-values and b-values revealed a tendency to increase by adding more stevia leaf powder, but a-value revealed a tendency to decrease (p<0.001). Hardness (p<0.001) and chewiness (p<0.05) decreased by adding more stevia leaf powder. Based on the consumer preference evaluation, Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of color and flavor (p<0.001). The control group and Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of taste and texture (p<0.001). There were significant differences in the organoleptic properties except hardness between the samples by quantitative descriptive analysis. The control group revealed the highest preference in terms of redness and transparency, and redness and transparency tended to decrease by adding more stevia leaf powder (p<0.001). Organoleptic properties on bitterness and sourness were enhanced by adding more stevia leaf powder in the principal component analysis (PCA). Regarding antioxidant properties, total phenol compounds and flavonoid contents of Omija-pyun increased by adding more stevia leaf powder, and DPPH radical scavenging capacity also increased (p<0.001). Based on results, it is preferable to serve Omija-pyun with the addition of 1.0 percent stevia leaf powder instead of sugar within the context of quality and antioxidant activity.

• Journal of Sasang Constitutional Medicine
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• v.13 no.3
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• pp.59-74
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• 2001

In oriental medicine, food are regarded as important one like medicine. Especially Sasang medicine put emphasis on diet, it regarded food as a important one by taking food according to their own constitution in the point of improving health condition and preventing diseases. In this report, the author try to find out the relationship between food preference and each suitable food according to Sasang constitution by using survey data. The results are like this. 1. In constitutional distribution patterns among 203 person(male : 118 person, female : 85 person) reveal Soyang Group 58person(28.6%), Taeum Group 61(30%) and Soeum Group 84(41.4%). And their were no significant difference in their height in all group according to gender. Compared with the other groups, When compared with the other groups on body weight and BMI, Taeum Group indicate significantly high body weight and BMI(Body Mass Index) in both gender. 2. Taeum Group show significantly high smoking rate. But alcohol drinking rates reveal no significant difference in all groups. 3. In the Survey about food preference according to the constitution, rice, Soju, watermelon show significantly high preference in case of suitable food to each group. But perilla seeds, coffee, ginger tea show insignificant results. 4. In the survey about food preference according to the constitution and sex, welsh onion, crab preserved with soysauce, beer show significantly high preference in case of suitable food to each group. But glutinous rice, cooked barley, water dropwort muchim, lettuce, dog meat, egg, yellow croaker, coffee, ginger tea, and Soju show insignificant results. 5. In the survey about food preference according to the constitution and age, rice, watermelon, onion, garlic, salt and Soju show significantly high preference in case of suitable food to each group. But sugar and perilla seeds show insignificant results. 6. In the survey about food preference according to constitution, sex and age, glutinous rice, soybean milk, banana, crab preserved with soysauce, sea cucumber, sea mustard, Soju, beer, onion, garlic, salt show high preference in case of suitable food to each group. But cooked barley, sugar, water dropwort muchim, dog meat, puffer soup and perilla seeds show insignificant results.

• 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.