• Korean Journal of Food Science and Technology
• /
• v.47 no.4
• /
• pp.431-437
• /
• 2015

In this study, high-acidity cider vinegar (HACV) was produced by alcoholic and acetic acid fermentation of apple concentrate without any nutrients and then the optimum alcohol concentration was determined through a qualitative study. HACV was fermented with different initial alcohol concentrations (6-9%) during the process of acetic acid fermentation. The highest content of reducing sugar, organic acids, and free amino acids was observed at 6% of initial alcohol concentration. Approximately 20 types of volatile compounds were identified by solid-phase microextraction (SPME) and GC-MS. The total volatile content was the highest at 6% of initial alcohol concentration, and the acid content was the lowest at 9% of the initial alcohol concentration. The HACV produced by a two-stage fermentation process was qualitatively better than commercial HACV presenting the highest value at 6% of initial alcohol concentration. Malic acid, aspartic acid, and hexyl acetate were selected as quality index components of HACV production by two-stage fermentation on the basis of correlation between their physicochemical properties and the sensory attributes of HACV.

• Korean Journal of Food Science and Technology
• /
• v.34 no.3
• /
• pp.466-471
• /
• 2002

Effect of anti-microbial agents, such as alcohol, garlic, chitosan, K-sorbate, mustard, or pasteurization on the quality of traditional kochujang was investigated during storage at $30^{\circ}C$ for 24 weeks. The pH of kochujang decreased during storage and titratable acidity changed little in the group of mustard and garlic addition. Reducing sugar increased during storage, with higher values for K-sorbate of alcohol added groups than the other groups. Alcohol contents increased during storage with higher values in control or chitosan added group. Amino nitrogen contents of kochujang decreased gradually during storage and were lower in control or chitosan added group. Ammonia nitrogen contents were lower in alcohol, garlic, K-sorbate or mustard added kochujang. The content of total free amino acid increased slightly during storage and were higher in pasteurized, garlic or alcohol added kochujang. After 24 weeks of storage, the results of sensory evaluation showed K-sorbate, garlic or alcohol added kochujang were more acceptable than control in the sense of taste.

• KSBB Journal
• /
• v.13 no.3
• /
• pp.331-335
• /
• 1998

Erythritol is a four-carbon sugar alcohol with a low calorific value and non-cariogenicity. Erythritol is a new functional sweetener which can be used as sugar alternative. Erytheitol dose not cause discomfort such as diarrhoea and flatulence upon ingestion. The purpose of this study is to develope a novel process of erythritol economically in a large scale. To obtain a high erythritol producer, we have screened 3500 colonies from molasses, honey and honey combs. We have selected 40 erythritol-producing microorganisms, one of which yields 140g/L erythritol in 40% glucose medium. We have tested this strain in 5L fermentor to examine the fermentation characteristics. Results of fermentation show that the erythritol production was about 1.4g/L$.$hr in 400g/L glucose media with a 42% conversion. Further improvements require mutation for a higher producer, process optimization to reduce glycerol, and suppression of excessive foaming.

• Journal of the Korean Society of Tobacco Science
• /
• v.19 no.2
• /
• pp.151-158
• /
• 1997

Burley leaf tobacco extracts has been heated at loot for 2 hours and changes in non-volatile fructosazines and volatile components were investigated. Major changes for the heat treatment with corn syrup of burley leaf tobacco extracts were as follows, increases in the contents of 2,5-deoxyfructosazine and 2,5-fructosazine that is produce for the heating reaction of sugar and ammonia, production of pyraEine compounds, such as 2,6-dimethyl pyrazine,2,4-dimethyl pyrazine, ethrnyl pyrazine, methylethyl pyraxine, trimethyl pyrazine, 2-ethenyl-5-methyl pyrazine, 2-acetyl parazine and 2-acetyl-3-methyl pyrazine, increases in the content of furfuryl alcohol derived from sugar degrad ation, production of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one derived from thermal degradation of Amadori compounds.

• Journal of Ginseng Research
• /
• v.4 no.1
• /
• pp.88-95
• /
• 1980

Red ginseng was extracted with water and analyzed for yield, saponin, pectin and other chemical composition. It was found that: (1) The total solid content in extract after 6 times of extraction was 46.8%,: including 13.6% of centrifugal residue; (2) 83.7% of total extractable solids and 86% total saponin was extracted after the initial three runs of extraction. (3) No significant changes were observed in HPLC pattern of extracted saponins over a range of extractions; (4) The ratio of centrifugal residue to total solids increased as the number of extractions increased; (5) The ratios of fat, protein, reducing sugar and pectin contents decreased with repeating extraction while those of crude fiber, total sugar and 35% alcohol insoluble residue increased when they were compared with total solids.

• Health Policy and Management
• /
• v.20 no.3
• /
• pp.157-172
• /
• 2010

This study was conducted to evaluate the effects of health-behavioral change for the elderly group after community based education of chronic diseases management. We measured self recognition of health status, medication administration of hypertension and diabetes, regular check for blood pressure and blood sugar level, recognition of body indicators (weight, hight, blood pressure, blood sugar etc), knowledge level for chronic diseases management and smoking and alcohol habitation before and after education of chronic diseases management for participants. The subjects of this study consist of 432 people with community-dwelling Seoul citizen being active churches. Education programs designed essential parts of fundamental chronic diseases management, physical exercises for health promotion, diet and nutrition etc. All data collection completed for 5 months from Aug. 2008 to Dec. 2008 by trained surveyors via interview survey. The data obtained were analyzed using descriptive statistics, Wilcoxon Singed Rank test, McNemar test and Paired t-test. The results showed that self recognition of health status, knowledge level for chronic diseases management, recognition of body indicators were statistically significantly increased after the education of chronic diseases management. Also, blood pressure were statistically significantly decreased in elderly with hypertension and blood sugar were statistically significantly decreased in elderly of high-risk group. Based on these results, it was suggested that preventive education policy of chronic diseases management should be considered with priority coming true for successful aging society.

• Journal of Mushroom
• /
• v.12 no.4
• /
• pp.316-323
• /
• 2014

We analyzed saccharide by dividing and comparing Monosaccharide, Disaccharide and sugar Alcohol. At first, Glucose had outstanding contained quantity of ASI 7114 with 81.11 g/l even comparing with other mushrooms for medical use and edibility. And 119.98 g/l of Fructose was observed at Hericium erinaceum that was more contained quantity than Flammulina velutipes and Lentinus edodes. But, the most contained quantity observed in Ganoderma lucidum was ASI 7015 with 15.70 g/l that was the level of 1/8 approximately against Hericium erinaceum. Ribose was found at low level generally that was hardly contained. Xylose was also observed low level. ASI 7004 was detected at 0.96g/l that was the most content with imperceptible difference by comparing with other mushrooms for medical use and edibility. Next, 35.21 g/l of Trehalose, disaccharide was observed at Agaricus bisporus that was around 11 times of content than ASI 3.09 g/l that was the most content of Ganoderma lucidum. For ${\alpha}$-Lactose, Sparassis crispa has the most amount of 3.38 g/l that was around 12.5 times of ASI 7060 0.27 g/l that was the most content of Ganoderma lucidum. For Glycerol, sugar alcohol, 64.74 g/l was observed at Pleurotus eryngii. We knew it was around 8 times of ASI 7004 8.61 g/l that was the most content of Ganoderma lucidum. 0.72 g/l of Solbitol was observed at Flammulina velutipes. We knew it was around 2times of ASI 7003 0.31 g/l that was the most content of Ganoderma lucidum. Moreover most of Ganoderma lucidum didn't contain Solbitol. 2.96 g/l of Mannitol was observed at Agaricus bisporus. that was the most content among other mushrooms. Also Mannitol was contained in Lentinus edodes and leurotus cornucopiae only. Even Ganoderma lucidum didn't have Mannitol. At last, as a result of myo-Inosito content analysis, it was seemed not to be involved in any of mushrooms.

• Korean Journal of Food Science and Technology
• /
• v.42 no.6
• /
• pp.727-732
• /
• 2010

The pH, acidity, color, amino acid, reducing sugar, total sugar, and alcohol contents of puffed millet powder supplemented with different concentrations of millet takju were investigated during 10 days of fermentation. The pH ranged from 4.06 to 4.58 at day 1 but decreased drastically to 3.55-3.64 at day 2. With the exception of day 1, a higher pH was observed with a higher concentration of puffed millet powder (p<0.05). Acidity tended to increase quickly over time, especially for the 0% sample after day 4 (p<0.05). The sudden increase of acidity at day 2 agreed with the pH decrease. A lower concentration of puffed millet powder resulted in a greater Hunter "L" value (p<0.05) and tended to show lower Hunter "a" and higher Hunter "b" values on the same day. Amino acids increased over time, and a higher concentration of puffed millet powder resulted in lower amino acid content on the same day after day 3 (p<0.05). After a rapid reduction in reducing sugar on day 2 (p<0.05), minimal differences were observed in the samples after day 4. The 75% puffed millet powder sample showed the highest reducing sugar content, except on days 8 and 9 (p<0.05). Total sugars decreased rapidly by day 3, and then either remained unchanged or decreased after day 4. Higher alcohol concentrations were observed with higher concentrations of puffed millet powder, except on day 1 (p<0.05).

• Korean Journal of Food Science and Technology
• /
• v.27 no.6
• /
• pp.860-865
• /
• 1995

This study was conducted to extract and isolate the polysaccharides from buckwheat. Also the sugar composition of the polysaccharides was investigated. The soluble and indigestible polysaccharides were isolated from supernatant and residue after enzyme treatment of raw, roast and steam buckwheat. The yields of low molecular weight soluble polysaccharides(LMS-P: MW<10 Kda) and high molecular weight soluble polysaccharides(HMS-P: MW>10 Kda) were $74.9{\sim}84.2%$ and $5.5{\sim}9.4%$, respectively. The yields of indigestible polysaccharides were low molecular weight insoluble polysaccharides; $0.8{\sim}4.2%$, crude hemicellulose; $3.2{\sim}9.6%$, alcohol insoluble hemicellulose; $0.9{\sim}1.7%$, residue; $2.0{\sim}2.4%$, respectively. The free sugars were detected in the soluble polysaccharides and low molecular weight insoluble polysaccharides but were not detected in the crude hemicellulose, alcohol insoluble hemicellulose and residue. The protein of all fraction were detected and the content was $1.0{\sim}18.9%$. The main sugar of soluble polysaccharides was glucose and the indigestible polysaccharides were composed of glucose, arabinose, rhamnose, xylose, mannose and galactose.

• Food Science of Animal Resources
• /
• v.35 no.5
• /
• pp.622-629
• /
• 2015

The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semi-dried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.