• 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.

• 한국생물공학회:학술대회논문집
• /
• 2000.11a
• /
• pp.313-316
• /
• 2000

The effects of initial sugar concentration and the various nitrogen sources on the fermentation characteristics of Thraustochytrium aureum were investigated. The sugar conversion ratios decrease with increase in the initial sugar concentration regardless of the kinds of nitrogen sources. The specific growth rate, the biomass yield, and the DHA yield also decreased but approached constant values higher than the concentration of 30g/L. The sugar conversion ratios and the specific growth rate showed the highest values in case of using the yeast extract as nitrogen source. It was difficult to conclude that the variation of nitrogen source had some effects on the biomass yield. However, the initial sugar concentration had a rather effects on the biomass yield for the sugar concentration of 40 g/L showed 0.27. The nitrogen source that showed the greatest yield of DHA was sodium glutamate.

• Korean journal of food and cookery science
• /
• v.14 no.1
• /
• pp.50-56
• /
• 1998

This study was performed to find out the quality characteristics of Kamgyulpyon in which the kinds of starch and sweetener were varied. The quality characteristics of the samples were estimated in terms of sweetness, color difference, instrumental texture and sensory evaluation. The results from this study were as follows. $\circled1$ Sweetness of the samples prepared with oligosaccharide was lower than those with sugar or honey. When Kamgyulpy n was prepared with sugar, the sweetness of the samples containing mung bean starch was higher than that with other starch sources. $\circled2$ Lightness, redness and yellowness of the samples prepared with oligosaccharide were higher than those with sugar or honey. When the same sweeteners were used, the lightness of the samples containing corn starch and the rednness of the samples containing potato starch were higher than those with other starch sources, but there were no significant differences in yellowness. $\circled3$ Hardness and chewiness of the samples prepared with sugar were higher than those with oligosaccharide or honey, but there were no significant differences in springiness and cohesiveness. When Kamgyulpyon was prepared with honey, the hardness and chewiness of the samples containing potato starch were lower than those with other starch sources. $\circled4$ In the results of sensory evaluation, the sweetness, clarity, springiness and overall acceptability of the samples containing potato starch or com starch were higher than those with mung bean starch. Kamgyulpyon containing potato starch and oligosaccharide showed the highest overall acceptability.

• Journal of the Korean Society of Food Culture
• /
• v.36 no.5
• /
• pp.474-483
• /
• 2021

The intake of processed foods containing high levels of sugar increases the incidence of chronic diseases, including obesity, diabetes, and metabolic syndrome. Limiting sugar intake is important for a healthy life at all ages. Therefore, this study analyzed food sources and sugar intake by the different age groups based on the 7^th Korea National Health and Nutrition Examination Survey (KNHANES). We used 24-hour recall survey data to investigate the daily sugar intake and the major food groups and main dishes contributing to sugar intake. The mean sugar intake was 58.9-66.8 g/day. The three major food groups contributing to sugar intake were fruits (15.2-19.9 g/day), beverages (10.7-12.4 g/day), and milk and milk products (7.6-7.8 g/day). Teas and other non-alcoholic beverages (14.7-17.3 g/day), fruits (12.5-16.2 g/day), and dairy products (7.0-7.6 g/day) were the major food groups that contributed to the sugar intake. Carbonated drinks, apples, and milk were the top sources of sugar intake in each group. In conclusion, the sugar intake of Koreans is mainly from carbonated drinks, fruits, and milk. These results provided the basic data for nutrition education and nutrition program development according to the different age groups of the Korean population.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.4
• /
• pp.391-396
• /
• 2008

In this study, we attempted to optimize the fermentation processes in the production of lactic acid juice with 20% Maesil(Prunus mume) extract using Lactobacillus plantarum isolated from Kimchi, assessing a variety of pH, temperature, sugar compositions, and sugar concentrations. In the preparation of fermented Maesil(Prunus mume) extract, the optimal pH and fermentation temperature were 4.0 and $35^{\circ}C$, respectively. When the effects of various sugar sources and concentrations on lactic acid fermentation were assessed, 15% fructose was shown to yield more acid productivity than was observed with other sugar sources. The optimum composition, on the basis of our sensory evaluations, was determined to be a fructose concentration of 15% and a fermentation time of $72{\sim}96$ hours.

• Microbiology and Biotechnology Letters
• /
• v.14 no.5
• /
• pp.355-358
• /
• 1986

The effects of cobalt chloride, methionine, and various carbon sources on the sisomicin production by M. inyoensis NRRL 3292 were investigated. It was found that both cobalt chloride and methionine exerted a greater stimulatory effect on sisomicin formation. Kinetic studies with various carbon sources revealed thai polysaccharide such as starch or dextrin was found io be better than glucose for sisomicin production Moreover, the relatively low concentration of dissolved carbon dioxide was one of the most important factors In accelerating sisomicin production during idiophase.

• Journal of Korean Society on Water Environment
• /
• v.28 no.5
• /
• pp.663-668
• /
• 2012

The feasibility of enhancing biological nutrient removal from an industrial wastewater was tested with food waste leachate and sugar liquid waste as external carbon sources. Long term influences of adding external carbon sources were investigated to see how the biological nutrient removal process worked in terms of the removal efficiency. The addition of the external carbons led to a significant improvement in the removal efficiency of nutrients: from 49% to approximately 76% for nitrogen and from 64% to around 80% for phosphorus. Approximately, 20% of the removal nitrogen was synthesized into biomass, while the remaining 80% was denitrified. Though the addition of external carbon sources improved nutrient removal, it also increased the waste sludge production substantially. The optimal observed BOD/TN ratio, based on nitrogen removal and sludge production, was around 4.0 in this study.

• Food Science of Animal Resources
• /
• v.28 no.3
• /
• pp.263-268
• /
• 2008

This study was carried out to investigate the quality characteristics of various honeys originating from different sources, and to identify factors potentially useful for distinguishing the honey sources. The sugar composition, moisture content and total acidity of twenty six honey samples were analyzed. The moisture contents were lowest in honeys from Acacia and were not greatly different with regard to honey sources. Fructose content was highest, followed by glucose, sucrose and maltose in all kinds of honey. Sugar composition did not show any reliable criterion useful for identifying the sources of honey samples. The fructose/glucose ratio did not differ among samples, however the ratios in honeys from Acacia and Chestnut were higher than honey from poly floral sources. The total acidity of honeys ranged 10.30-12.45 meq/kg regard-less of the source, thus acidity is not a useful criterion for identifying the honey source.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.794-801
• /
• 1999

This study was conducted to investigate sorbitol utilization of Lactobacillus species isolated from Kimchi and the effects of sugar, starch syrup and sorbitol on the pH, titratable acidity, microorganism and sensory evaluation of baechu Kimchi during fermentation at $10^{\circ}C$. Three species among ten Lactobacillus species isolated from Kimchi could not utilized medium with sorbitol. The pH of baechu Kimchi with addition of 1% sugar sources and sorbitol were similar to pH of control baechu Kimchi, while the titratable acidity were different between samples. The titratable acidity of baechu Kimchi with addition of sugar sources was higher than control. Increasing in sorbitol addition, the titratable acidity of haechu Kimchi was more remarkable lower than control during fermentation proceeded. The total number of viable cells and Lactic acid bacteria were not significantly difference among those of Kimchi samples. In the chewiness of textural properties, baechu Kimchi with addition sorbitol showed higher score than control. However, Kimchi samples prepared with 1% sugar sources were not significantly differences in sensory properties, while the Kimchi samples with 5, 10% sorbitol were higher score than control in the overall acceptability and texture.

• 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.