• Korean journal of food and cookery science
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• v.18 no.2
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• pp.225-231
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• 2002

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.659-664
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• 1994

Waxy rice, Oryza sativa, and foxtail millet, Setaria italitica, and mixture (1 : 1, w/w) of the cereals were saccharified by barley malt. The optimum conditions of saccharification were at $50^{\circ}C$ for 3 hrs on waxy rice and $55^{\circ}C$for 3 hrs on foxtail millet, respectively. The equilibrium of saccharification were reached at $20^{\circ}Brix$ on waxy rice and mixture, and $17^{\circ}Brix$ in foxtail millet. The free sugars in saccharifying liquids were found maltose, glucose and fructose with the contents of ca. 13%, 1% and trace, respectively, by HPLC analysis. The close relationships (r=0.954) between $^{\circ}{Brix}$ and reducing sugar of saccharifying liquids were observed. The result may be useful for the estimation of the end point of the saccharification.

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

• Korean journal of applied entomology
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• v.57 no.2
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• pp.87-95
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• 2018

Nosema spp. (NS) causes severe problems to honey bee colonies including the death of the highly infected ones. Searching for effective materials to control this parasite is very important. The objectives of this study were to identify the calendar for the prevalence of NS and other bee diseases, and to test the efficacy of three materials: diluted honey mixed with lemon juice (M1), chamomile extract mixed with sugar syrup (M2) and sutrivet mixed with sugar syrup (M3) against Nosema. To realize these objectives, diseases of brood and adult honey bees were surveyed over one year. Also, the efficacy of M1, M2 and M3 against Nosema was evaluated under field and laboratory conditions. The results showed that few diseases for immature and mature stages of honey bees were recorded. NS was detected during winter and spring in link with low temperature and high relative humidity. Under field conditions, M2 reduced the infection by 36.66% while M3 by 23.33% and finally M1 by 13.33%. In the laboratory, the highest efficacy was to M2 followed by M1 and finally M3. The three materials impacted the percentage of survived bees significantly higher than infected bees without any treatments over the experimental period. The study suggests the potential role of chamomile as a natural material to control NS.

• Korean Journal of Organic Agriculture
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• v.25 no.4
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• pp.759-772
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• 2017

This experiment was conducted to develop control method for Bemisia tabaci (Gennadius) on eggplant using sticky trap method. According to the color of the sticky traps, the attractiveness of the B. tabaci was the highest in the yellow trap, followed by the green and orange. However, white, blue, red, black and green sticky traps have reduced attractiveness of B. tabaci. In order to improve the efficiency and attractiveness of sticky trap to the B. tabaci, the different kinds of sugars such as glucose, fructose, oligosaccharide, starch syrup and pure sugar were added to sticky traps respectively. However, the effect of B. tabaci attractiveness was low in starch syrup, pure sugar, and non-treated sticky traps. The attracting effect of B. tabaci was depending on the location of sticky trap. The highest value was obtained where sticky traps were located in the top of the eggplant, followed by 30 cm above from the top level. In addition, we were installed up to 40 sticky traps to determine the optimal amount of sticky traps to control B. tabaci in eggplant. When increasing the sticky traps, the number of adult and nymphs of B. tabaci were tended to be decreased significantly. This tendency was more effective in the latter stages than in the early stages. As the number of sticky traps increased, not only the growth rate of eggplant, leaf length, and stem diameter were to be better. But also number of fruits and product marketable value were increased at the early stage of growing as well. The study had proven that the sticky traps had an effect on increasing the yield at the early stage of growth, but the efficiency of controlling decreased due to the high density of B. tabaci of the next generation.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.7
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• pp.971-978
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• 2016

The aim of this study was to evaluate the effect of replacing corn grain for sugar cane molasses (MO) or glucose syrup (GS) in the starter concentrate on performance and metabolism of dairy calves. Thirty-six individually housed Holstein male calves were blocked according to weight and date of birth and assigned to one of the starter feed treatments, during an 8 week study: i) starter containing 65% corn with no MO or GS (0MO); ii) starter containing 60% corn and 5% MO (5MO); iii) starter containing 55% corn and 10% MO (10MO); and iv) starter containing 60% corn and 5% GS (5GS). Animals received 4 L of milk replacer daily (20 crude protein, 16 ether extract, 12.5% solids), divided in two meals (0700 and 1700 h). Starter and water were provided ad libitum. Starter intake and fecal score were monitored daily until animals were eight weeks old. Body weight and measurements (withers height, hip width and heart girth) were measured weekly before the morning feeding. From the second week of age, blood samples were collected weekly, 2 h after the morning feeding, for glucose, ${\beta}$-hydroxybutyrate and lactate determination. Ruminal fluid was collected at 4, 6, and 8 weeks of age using an oro-ruminal probe and a suction pump for determination of pH and short-chain fatty acids (SCFA). At the end of the eighth week, animals were harvested to evaluate development of the proximal digestive tract. The composition of the starter did not affect (p>0.05) concentrate intake, weight gain, fecal score, blood parameters, and rumen development. However, treatment 5MO showed higher (p<0.05) total concentration of SCFAs, acetate and propionate than 0MO, and these treatments did not differ from 10MO and 5GS (p>0.05). Thus, it can be concluded that the replacement of corn by 5% or 10% sugar cane molasses or 5% GS on starter concentrate did not impact performance, however it has some positive effects on rumen fermentation which may be beneficial for calves with a developing rumen.

• Journal of Nutrition and Health
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• v.54 no.4
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• pp.355-372
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• 2021

Purpose: This study aimed to provide baseline data for establishing a sugar reduction policy at coffee shops by analyzing the factors that affect a coffee shop user's perception and behavioral intention of reducing sugar intake. Methods: An online survey was conducted involving 1,274 Daegu citizens aged 19-49 years, who had visited coffee shops within the last month. Results: When visiting a coffee shop, the purchase of sweet drinks was higher in the younger age group, and the addition of syrup or sugar was higher in the older age group. Of the total respondents, 42.1% were aware that some coffee shops accommodate reduced sugar requests, 57.9% perceived the need to reduce sugar in coffee shop beverages and 22.3% had purchased beverages intending to reduce their sugar intake. In addition, 59.7% knew about sugar nutrition labeling, and 68.8% perceived the need for nutrition labeling for sugar. When purchasing beverages, 35.6% checked the nutrition labeling, and 77.2% purchased alternative drinks when the sugar content was high. Guiding the choice of sweetness levels in coffee shop orders was seen to have the highest effectiveness and intention to reduce sugar intake. Moreover, the perceived need to reduce sugar intake had the most positive effect on the behavioral intention to reduce sugars in coffee shop beverages (β = 0.558, p < 0.001). Conclusion: Although the overall awareness and practice of reducing the sugar intake in coffee shop users were low, the behavioral intention to reduce sugars was positive, and this was most affected by the perception of the need to reduce sugars. Therefore, there is a need for differentiated education and promotion for each age group for recognizing the necessity and outlining methods for reducing sugar intake. Furthermore, coffee shops should reflect customer's sugar reduction needs.

• Applied Biological Chemistry
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• v.3
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• pp.9-15
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• 1962

1) Among 8 strains of Rhizopus and 7 of Aspergillus species investigated for their producibility of saccharifying amylase, Rhizopus delemar ND 1 and Aspergillus usamii mut. shirousamii were selected as having high saccharifying activity. 2). Since Rh. delemar ND 1 shows high saccharifying activity and slight transglucosidase activity, it likely seems suitable for the production of starch-sugar by enzymic saccharification. Asp. usamii mut. shirousamii exerts low saccharifying but moderate transglucesidase activity and is considered to be usable in producing sugar-syrup with particular flavor and taste. 3). Using the saccharogenic enzyme from Rh. delemar ND 1, a prelimimary trial was done to obtain purified glucose powders.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.569-573
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• 1998

This study was conducted to investigate the differences of textural characteristics and microstructure of sugared chestnuts between heated by a heater and microwave. Raw chestnuts were boiled and infiltrated the sugar in sugar syrup by heating. The content of WSP (water soluble pectin) was increased, but HSP (hydrochloric acid soluble pectin) was decreased by boiling and sugaring. This change was remarkable when it was boiled and sugared by a microwave heating. The hardness, gumminess and chewiness were more decreased in the sugared chestnut boiled and sugared with a microwave than that processed with a heater. Microstructure of sugared chestnut processed with a microwave heating showed the distruction of cell wall.

• Journal of the korean academy of Pediatric Dentistry
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• v.28 no.4
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• pp.661-667
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• 2001

Though a consensus seems to exist about the regulation of the use of sugar-containing food, however. an unrecognized and significant supply of cariogenic carbohydrate remains in the form of sugar-containing liquid oral medicine to prevent dental caries. children who are taking long-term sugar-containing liquid medicine have an increased risk of developing dental caries. The aim of this study is to get the information about the sugars in liquid medicines prescribed for the children. To get the information, the number and date of all prescriptions of liquid medicines for one month at pediatric hospital of Seoul National University Hospital were investigated. From that data, the most frequently used pediatric oral liquid medicine is presented. Then, for the information of the type and contents of sweeteners in that preferred medicines, the manufacturers of each medicines were asked for the data of sugar types and contents, and the informations about the medicine contents were collected via facsimile. The most frequently used pediatric oral liquid medicine were followed as expectorant, purge, antibiotic, drug for iron deficiency anemia, sedative, antihistamine, anticonvulsant, NSAIDs in order. The mean value of sweetener content in liquid medicines was $52.3{\pm}22.4g/100ml$ and most frequently used sweetener is sucrose.