• Food Science and Preservation
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• v.14 no.1
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• pp.61-66
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• 2007

This study investigated changes in physicochemical properties of onion powders during various drying conditions. The moisture content during vacuum drying at $40^{\circ}C$ remained at 5.23% for 5 days of drying, and it was possible to quickly obtain day powder Weight reduction upon $-70^{\circ}C$ vacuum drying was 90% after 7 days. The large change in browning caused by vacuum freeze drying was lowest ($OD_{420}\;of\;1.173$) after 7 days of drying. The content of vitamin C increased with vacuum freeze drying. The major free sugars were fructose, glucose and sucrose. Of organic acids, citric acid was prominent and, after vacuum freeze drying, showed a high value of 1,965 mg/100g. Free amino acids noted were L-arginine, ${\beta}-alanine$, L-alanine and L-threonine. In summary, vacuum freeze drying at $-70^{\circ}C$ is optimal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1805-1812
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• 2012

The effects of red-potato on the physicochemical properties of kochujang were investigated during fermentation. The number of yeast and aerobic bacteria in kochujang increased up to 4 weeks of fermentation, then the yeast number slowly decreased. Amylase activities also increased after 2~4 weeks of fermentation with the addition of red-potato. The Hunter L-value of kochujang decreased sharply and the a-value increased through the addition of starch syrup, causing major changes in total color difference as the ratio of red-potato increased. There was a direct correlation between the amount of red-potato with water activity and titratable acidity. The oxidation-reduction potential of kochujang decreased sharply after 12 weeks of fermentation, and was lowered with the addition of red-potato. As the ratio of red-potato increased, reducing sugars and ethanol contents of kochujang increased in the later stage of fermentation, while the amino-type nitrogen content was lower. Sensory results showed that a final percentage of 2% red-potato in kochujang was optimal for taste and overall acceptability.

• Journal of Crop Science and Biotechnology
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• v.10 no.3
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• pp.167-174
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• 2007

Spongy Alphonso mangoes were found to be infected with Staphylococcus bacteria. A Gram positive Staphylococcus strain was isolated from spongy pulp and identified from CABI Bioscience, UK, by partial 16S rDNA sequence analysis and by morphological and biochemical characterization through IMTECH, Chandigarh, India. Although identification by both of these methods indicated the organism belonged to same genus, different species names were given. Changes in total phenolics, reducing, and non-reducing sugars, respiration rate, total carotenoids, peroxidase(POX), and catalase activities were monitored during ripening of these fruits. The climacteric rise in spongy fruits was marked by an increase in respiration rate and a decrease in sugar content. Total phenolics content increased in spongy fruits as compared to ripe non-spongy fruits. Development of corky white tissue in spongy fruits was associated with about a 2.5-fold reduction in total carotenoids and a concomitant increase in lipoxygenase-mediated, $\beta$-carotene co-oxidation. A marked decrease in soluble protein content and about a 1.5-fold increase in POX activity was observed. Maximum POX activity was confined to 50-70%$(NH_4)_2SO_4$ fraction. The intense dark bands visible after POX specific substrate staining of the Native gel indicated a high expression of isoenzymes of POX in spongy fruits. Similarly, changes in levels of catalase activity were also observed in spongy fruits. The results suggest that infection of Alphonso mangoes with Staphylococcus bacteria affects the normal ripening processes of the fruit interfering with the carbohydrate and carotenoid metabolism. Also, the studies indicate the expression of POX and catalase enzymes as a plant defense response to microbial invasion.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.4
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• pp.310-317
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• 2006

This study was conducted to investigate the influence of drought stress during the pod developing and seed filling stage on source-sink relationships of soybean (Glycine max). Drought treatments were imposed by withholding water at the full-pod stage, 19 days after flowering, and then limited watering was relieved at 15 days after the initiation of drought treatment. Soybean seed yield was reduced by 39% mainly due to decreased pod number under drought stress, but the 100-seed weight was relatively less reduced. In spite of the 15-day drought during the full-pod stage, soybean produced good seeds showing similar l00-seed weight, protein, starch and soluble sugar content to those from the well-watered. Although drought during the full-pod stage caused source limitations; i.e. accelerated leaf senescence and reduced leaf soluble sugars, it did not cause limitations of other source characteristics such as SGR and leaf starch level. This is because the reduction in size of sinks, such as pod and seed abortions compensated for source limitations, resulting in balanced source-sink as expressed by LAR and the ratio of leaf area to seed dry weight. Drought stress during the pod developing and seed filling stage did not disrupt the source-sink balance

• Journal of Ginseng Research
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• v.13 no.1
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• pp.60-65
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• 1989

The Quality characteristics of pH, ginsenosides, fatty acid, phenolic compounds were studied for their changes during growth of Candia parapsilosis. The yeast growth not only scarcely affected the total amount of saponins and ginsenosidvs of recd ginseng tail root extract, but also was not affected by the saponin C. pnrapsilosis did not utilize the ginsenosides as a carbon source. Glucose, fructose and free sugars were utilized in the initial phase of growth, whereas sucrose and maltose were used as the growth continued and completely redured after 43 hours of incubation. Unsaturated fatty acids were significantly reduced with cell growth, showing a relationship between unsaturated fatty acid content and the yeast growth, whereas the amount of saturate[1 tatty acids in red ginseng extract was not affected by the yeast growth. Generally, there were no changes in major organic acids and phenolic compounds (vanillie acid , m-coumaric acid) except the 50% reduction in maltol and ferulic acid in the ginseng extract. The amounts of amlno acids were gradually decreased, but that of arginine was remarkably reduced.

• Applied Biological Chemistry
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• v.31 no.2
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• pp.147-153
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• 1988

An assessment of the nutritional aspects on irradiated garlic bulbs, stored for 10 months at low$(3{\pm}1^{\circ}C,\;75{\sim}85%\;R.H.)$ and room$(12{\pm}5^{\circ}C,\;75{\sim}85%\;R.H.)$, was performed by means of investigations on the changes in some chemical composition. Ionizing energy treatment at 0.1kGy gamma-ray brought about no significant changes in the moisture content of stored garlic, but it contributed to the reduction of the changes in total available carbohydrate content of stored garlic. After 8 months of storage, the content of free sugars was significantly higher in nonirradiated garlic than in irradiated garlic, especially in low temperature storage. The 0.1kGy irradiation at the sprout-inhibition dose had no apparent effect on the content of ascorbic acid in stored garlic, and sulfurcontaining amino acids appeared to be little affected by the irradiation at 0.1kGy, even though there were some sensitive amino acids like glutamic and aspartic acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1176-1181
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• 2012

This study was conducted to examine changes in the microbial and physicochemical properties of single-brewed Makgeolli in response to high hydrostatic pressure (HHP) treatment during various fermentation stages. HHP was applied in 2-day intervals at 400 MPa for 5 min during fermentation at $25^{\circ}C$. As a result, lactic acid bacteria showed 5~6 log reduction and reappeared at approximately 3~6 log cfu/mL as fermentation proceeded. Yeast also showed 5~6 log reduction but did not reappear during later fermentation period. HPP treatment did not result in any alcohol production on day 0 and 2. However, HPP treatment altered the pH and titratable acidity by reducing the number of microorganism. Reducing sugar contents of the samples increased continuously to 8.99% in 0 day treated sample and 5.01% in 2 day treated sample, whereas untreated Makgeolli contained 1.53% reducing sugars on 6 day due to alcohol conversion by yeast. Based on these results, HPP treatment during various fermentation stages altered the physicochemical properties of Makgeolli by changing the microbial community.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.742-750
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• 2006

This study was carried out to investigate the efficacy of two kinds of electrolyzed water with added 0.5% (v/v) citron juice, SAEW-CJ[Strong Acidic Electrolyzed Water with added Citron Juice, pH 2.57, ORP (oxidation-reduction potential) 1,122 mV, HClO 23.05ppm] and LAEW-CJ (Low Alkaline Electrolyzed Water with added Citron Juice, pH 4.67, ORP 997mV, HClO 42.55mV) as storing liquid for peeled taro. During storage at $5^{\circ}C$ until 30 days, SAEW-CJ and LAEW-CJ inhibited the growth of microorganisms more effectively than 0.2% (w/v) APS (aluminium potassium sulfate) and 0.85% (w/v) NaCl did. Total phenolic contents, PRO (polyphenol oxidase) activity, color differences value (${\Delta}E$) and vitamin C contents of peeled taro stored in SAEW-CJ and LAEW-CJ were lower than those stored in 0.2% APS and 0.85% NaCl. The hardness decrement of peeled taro stored in LAEW-CJ was lower than that of the others. In addition, the contents of moisture, crude protein, crude ash, total sugars, and reducing sugars were gradually decreased during storage. However, no difference by peeling methods or immersion liquid was found.

• Journal of Nutrition and Health
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• v.48 no.1
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• pp.81-93
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• 2015

Purpose: The aim of this study was to estimate total sugar intake and sugar intake-related dietary habit and nutrient intake of elementary school students. Methods: Subjects included 701 elementary school students (351 boys and 350 girls) residing in Jeju. The research analyzed a sample and was carried out using the 24 hour recall method and one day consumption of total sugar. Results: The average daily total sugar intake was 55.3 g (male 53.1 g, female 57.6 g). Total sugar intake per meal was 6.3 g (11.4%) from breakfast, 6.9 g (12.5%) from lunch, and 7.2 g (13.0%) from dinner, 34.9 g (63.1%). Major food groups of total sugar were milks (17.04 g), grains and their products (12.79 g), fruits and their products (9.40 g), and sugars and sweets (7.30 g). In analysis of the amount of total sugar consumption from several recipes, much was taken in from dessert and snacks such as dairy products (15.08 g), bread and snacks (6.4 g), beverages (5.5 g), fruits (5.1 g), and ice cakes (4.8 g). Total sugar consumption was high for rices and side dishes such as noodles (5.1 g), stir-fried foods (2.3 g), fried foods (1.4 g), cooked rice with seasoning (1.4 g), and hard-boiled foods (1.1 g). In comparison of total sugar consumption for sugar sources, daily intake of natural sugar, added sugar, and natural and added sugar were 25.8 g, 23.3 g, and 6.2 g, respectively. High sugar intake group, which was over 20% of the energy from total sugar intakes, consumed significantly less Fe, Zn, and niacin than the low sugar intake group, which was below 20%. Conclusion: Total sugar intake of fifth graders of elementary schools on Jeju Island was 55.4 g/day, and it was usually intake from snacks. Therefore, elementary school students need nutritional education for proper selection of better snacks and for reduction of dietary sugar intake.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.627-633
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• 2016

Sweet sorghum [Sorghum bicolor (L)] is one of the major crops for biofuels such as sugarcane and sugar beet which raw materials rich in saccharide. Sweet sorghum juice was extracted from the stem. It's composed of fermentable sugars such as glucose, fructose and sucrose. Ethanol from the extracted sweet sorghum juice can be easily produced by yeast fermentation process. Sweet sorghum juice is consisted of not only sugars but also various nutrients like nitrogen and phosphate. For commercial production of bioethanol, seed culture is one of the important parts of fermentation, so that optimal culture medium should be selected for the reduction of processing costs. In this study, sweet sorghum juice was estimated as a culture medium for seed culture of cellulosic bioethanol. For the comparison of cultures with various substrates, it used YPD including each 5 g/L yeast extract and peptone, sweet sorghum juice and hydrolyzed Miscanthus was taken part in the culture with 2%, 5% and 10% sugar conditions. Based on media of YPD and sweet sorghum juice, cell-mass concentration was obtained maximum more than $2.5{\times}10^8CFU/mL$ after 24 h of cultivation. Consequently sweet sorghum juice is suitable for the cell culture with more than $1.0{\times}10^8CFU/mL$ after 12 h of cultivation. This can be used as a culture medium for the cellulosic bioethanol industry.