• Korean Journal of Human Ecology
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• v.9 no.4
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• pp.75-81
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• 2006

In this study on the recipe for Yakgwa in Jeonbuk province, a survey of the ingredients, the quantity and the recipe for Yakgwa were conducted by an interview with the notable maker of it in 9 regions ; Jeonju, Imshil, Jangsu, Jeongup, Namwon(Samaemyeon & Dukgwamyeon), Wanju, Gochang, Iksan, away from each other. The hardness testing and the sensory evaluation of Yakgwa were carried out to compare with the control group and Jeonbuk Yakgwa. The results of this study are as follows ; 1. Common ingredients of Yakgwa examined in 9 regions were flour, sesame oil or soybean oil, honey or sugar, ginger juice, alcoholic drinks and etc. The quantity of oil (sesame or soybean) per kilogram of flour was as follows between one-half and one cup of oil, between one and three cups of honey or sugar, between one-half and one cup of ginger juice and between one-half and one cup of alcoholic drinks. Making of Yakgwa in Jeonju and Imshil area, knead flour with the liquid ingredients which are mixed together before. In other areas, after sifting the mixed flour with sesame oil, and then knead the remaining with the sifted. 2. The result of the hardness testing of Yakgwa was that it is higher in this order, Iksan, Imshil, the control group, Jeongup, Jeonju. With while the difference of syrup used in each of them, the result of hardness testing in the same order shows that the component of Yakgwa has more great effect on the hardness than a kind of syrup on which the result by using syrup before&after cooking. And in the sensory evaluation, the surface color of Iksan Yakgwa was the most bright of all, and the shininess was of Imshil and the control group, the cracked level, the softness, the sweet taste and the oily taste of Jeonju Yakgwa was better than other Also, the overall preference, though less meaningful, was same result.

• Journal of Food Hygiene and Safety
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• v.21 no.1
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• pp.9-13
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• 2006

In this study the expression of the sweetness by using threshold value and effects of salt addition on the sweetness was carried out in model system. Threshold value was 0.4% in sucrose solution and was 0.75-0.80% in the mixture of sweeteners such as low glutinous starch syrup and reduced starch syrup with sucrose solution. The equation between mixture of sweeteners and relative sweetness ($0-20^{\circ}Brix$) on sucrose was induced. The sweetness of red bean paste prepared with low glutinous starch syrup and reduced starch syrup were estimated as 32.78-34.32 by using threshold value, and those lower than 55 of red bean paste prepared with sucrose alone. The synergistic effect of sweetness was observed when 0.05% salt in sugar solution (2.0%) and 0.2% salt in red bean paste were added, respectively. It showed that the addition of salt could be increase the degree of sweetness and decrease the quantity of sweeteners.

• Journal of Life Science
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• v.22 no.11
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• pp.1463-1469
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• 2012

To add functional specialty in a traditional fermentation product, Gochujang, and improve the taste and preference, an optimum fermentation condition of Gochujang supplemented with tomato puree was established in the conditions of GCJ 14, -16, -18, and -20. Varying the salinity concentration and the manufactured fermentation products, Gochujang was analyzed by the chemical nature, change in bacterial characteristics and contents of a functional chemical, lycopene, and sensory taste. As a result, the pH change of Gochujang containing tomato puree with grain syrup was diminished during the fermentation process. Its sugar contents were repeated by the increase and decrease. In addition, the water contents, salinity, and chromaticity of the Gochujang showed no significant change. Regarding the change in bacterial characteristics, total bacterial number and lactic acid bacteria number increased, with the rate of increase depending on the fermentation process. The ratio of lactic acid bacteria number against total bacterial number was confirmed to be significantly high at the conditions of GCJ 18 and -20. No significant change in the contents of lycopene was observed during the fermentation process. Notably, the change in crude proteins, crude fat, crude ash, and carbohydrates in addition to a sensory examination including taste and preference of the manufactured Gochujang suggest that the optimal fermentation product is produced in the condition of GCJ 20. Therefore, functional Gochujang satisfying a modern preference can be produced by using tomato puree with grain syrup.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.95-103
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• 2010

The objective of this study was to develop a functional vinegar beverage using yacon roots, and examine the components' changes during fermentation. The alcohol fermentation was conducted by inoculation of Saccharomyces cerevisiae into yacon root juice with sugars. After 10 days of fermentation at $27^{\circ}C$, yacon wine contained 13% alcohol and $7.8^{\circ}Brix$ sugar contents. The yacon wine at 5% alcohol was fermented by Acetobacter aceti(KCTC1010) with 250 rpm agitation rate at $29^{\circ}C$ for 12 days. The acidity of yacon vinegar reached 4.4% after 12 days' fermentation. Statistically (p<0.05), the amount of Acetobacter aceti, pH, alcohol, with total polyphenol content of samples decreased with acidity, whereas individual sugar contents increased. Furthermore organic acids, total sugar, phenolic acids content, total antioxidant capacity, and color were not different among the five samples. The yacon vinegar beverage was prepared with high fructose syrup through the dilution of yacon vinegar. After making the yacon vinegar beverage, the pH, acidity, total sugar, and total microbial content were examined every week over 4 weeks' storage. There were no changes in the samples during that time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.888-893
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• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

• Journal of Nutrition and Health
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• v.5 no.2
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• pp.69-74
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• 1972

The study was made for storage test of Yackwa, which is typical cookies of Korea and contain about 20% of vegetable oil. As the result of investigation the variation of POV and AV of oil contained in Yackwa which was stored in packed or unpacked state for 60 days, at the temperature of $5^{circ}C$ or $30^{circ}C$ respectively, it was found that the Yackwa of AV, about 2, and POV, about 20, was considerably stable for storage. This result of the good storage condition of Yackwa containing a considerable amounts of Vagetable oil which proceed the rancidity, is derived from the formed film on the surface of Yackwa by the sugar syrup afterwards.

• CELLMED
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• v.9 no.2
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• pp.3.1-3.5
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• 2019

Zingiber officinale is a spice which is having a strong historical medicinal background and used by different systems of medicine for various ailments. It is also used to maintain the characteristic sharpness and tangy essence of food and beverages and used in carbonated drinks, as a conserve in sugar syrup. Ginger considered as an incredible drug for inflammation, gastrointestinal problems, pain and sexual problems since centuries. There are many studies carried out in recent years, which proves that the active constituents of ginger shows a variety of pharmacological effects like antiemetic, hepatoprotective, anti hyperlipidemic and antibacterial. The most momentous among all the nutraceutical aspects of ginger are its positive control on gastrointestinal tract including digestive stimulant action, anticancer effect and anti-inflammatory effect.

• Archives of Obesity and Metabolism
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• v.3 no.1
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• pp.9-13
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• 2024

The prevalence of obesity has been increasing worldwide. Several dietary treatments have been suggested to control weight, and recent guidelines recommend individualizing the composition of macronutrients. Carbohydrates are the most important nutrients in meals, and carbohydrate restriction is a dietary strategy that promotes weight loss. A low-carbohydrate diet is effective for short-term weight loss and can help improve glycated hemoglobin, systolic blood pressure, diastolic blood pressure, and triglyceride levels; however, the long-term effects and safety of this diet remains doubtful. In the short term, there is a risk of gastrointestinal symptoms such as vomiting, diarrhea, constipation, and gastroesophageal reflux, and type 1 diabetes patients are at risk of severe hypoglycemia, while in the long term, it can lead to malnutrition and decreased exercise capacity. Thus, rather than limiting the intake of carbohydrates, it is important to limit the intake of refined grains, sugar, honey, syrup, and sweetened beverages while maintaining the planned carbohydrate intake rate and improving meal quality.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.52-56
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• 1991

The browning reaction of sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), sorbitol and maltitol, and their effect on the appearance of jam and candy were investigated. The spectrophotometrie scanning of the absorbance between 230 nm and 700 nm could demonstrate the heat induced browning of the sugar derivatives. Fructo-oligosaccharide and HMS showed sharp increase in absorbance at 270-330 nm range by heating at $100{\sim}120^{\circ}C$ for 1 hr but sorbitol and maltitol did not show the increase in absorbance. When the pH was lowered red from neutral to 2.0, the absorbance of HMS and sucrose increased sharply, showing that these substances are relatively unstable in acidic heating compared to fructo-oligosaccharide. The addition of glycine enhanced the browing reaction of fructo-oligosaccharide and HMS, whereas little change was observed with sucrose, sorbitol and maltitol. These browning characterisitcs of sugar derivatives were reflected to the color development of apple jam and candy where they were used. Both fructo-oligosaccharide and HMS increased the yellowness of these products, while sugar alcohols reduced the yellowness compared to sugar.

• Food Science and Preservation
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• v.24 no.4
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• pp.497-504
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• 2017

The aim of this study was to investigate the characteristics of paprika dried by various methods. Moisture content of dried paprika was higher in vacuum freeze-dried red paprika (DRP) (11.85%) than in vacuum freeze-drying of osmotic dried red paprika in sugar (RPS), vacuum freeze-drying of osmotic dried red paprika in fructose (RPF) and vacuum freeze-drying of osmotic dried red paprika in corn syrup (RPCS). Carbohydrate content of DRP was the lowest among the dried groups, but fat, protein, and ash contents were the highest in DRP. The pH of paprika was the highest in RPF (5.34), while it was the lowest in DRP (5.05). Reducing sugar and sugar contents of RPF were 28.59 g/100 g and $5.03^{\circ}Brix$, respectively, which are the highest level among the groups. All color values in inside of paprika were the highest in RPCS, while in outside of paprika, L value is the highest in RPCS, and the value of a, b were the highest in RPS. Regarding the texture characteristics of paprika, strongness, hardness, adhesiveness, chewiness and brittleness were the highest in RPS (p<0.05).