• Korean journal of food and cookery science
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• v.27 no.6
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• pp.803-814
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• 2011

The new version of sikhye(sweet rice drink) was prepared by adding sweet pumpkin (SP) in order to improve customers' preferences for sikhye by modifying the color, and flavor, as well as health functionality. The independent variables were sweet pumpkin amount(0, 2, 4, 6, and 8% malt powder extract) and storage periods(0, 3, 6, 9, and 12 days). Each sample was measured by using physicochemical and sensory evaluations, and results were statistically tested to examine significant differences among samples. pH increased with higher amounts of added pumpkin. As additional levels of sweet pumpkin increased, the Hunter's L value decreased, whereas the b value increased. In a consumer acceptance test, all characteristics except for sweetness were significantly different at p<0.05. The overall acceptability, including yellowness, malt aroma, and sweetness in the pumpkin added sample was estimated to be better than the comparative sample was. There was no significant difference between SP4, SP6, and SP8, but SP2 showed a lower preference than other samples.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.89-94
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• 2012

This study was conducted to evaluate the effects of sweet pumpkin (Cucurbita Maxima D.) powder on the quality characteristics of cookies. The cookies were made with various sweet pumpkin powder levels (10%, 20%, and 30%). The pH of the dough increased while the density of the dough decreased as the amount of sweet pumpkin powder increased. The width of cookies determined by water content in dough increased with increasing sweet pumpkin powder level. The L value of cookies was significantly the largest in the control group. The b value was the highest for the 30% substituted sample group. According to textural measurements, the hardness, cohesiveness, springiness, and brittleness of the cookies with sweet pumpkin powder were higher in concentration than those of the control group. According to the sensory evaluation, the appearance, color, flavor, and texture of cookies with 10-20% sweet pumpkin powder were higher compared to those of the control group. The overall most acceptable cookie group was that with 10% added sweet pumpkin powder.

• Nutrition Research and Practice
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• v.10 no.5
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• pp.546-554
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• 2016

BACKGROUND/OBJECTIVES: The aim of this study was to investigate the perception of sugar reduction, nutrition education, and frequency of snacking in children according to the self-perceived dietary preferences for sweet taste by mothers in Busan. SUBJECTS/METHODS: A total of 277 mothers were surveyed, and their perceptions of sugar reduction and the frequency of snacking in children were assessed using a questionnaire. The subjects were classified into either a sweet (n = 91) or an unsweet (n = 186) group according to their self-perceived preferences for a sweet taste. RESULTS: In the sweet group, the results for sweet products were sweetened ice (86.8%), confectionery (74.7%), processed milk (73.6%), carbonated beverages (71.4%), and fermented milk (53.9%). In the unsweet group, the results were sweetened ice (88.7%), carbonated beverages (78.5%), processed milk (75.8%), confectionery (69.4%), and fermented milk (50.5%). The necessity of sugar intake reduction was high in both groups (sweet = 89.0%, unsweet = 82.8%). Beverage purchases after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.05). The reasons for the beverage purchases instead of water were "habitually" (50.5%) and "like sweet taste" (25.3%) in the sweet group (P < 0.01). Snacking in children was significantly higher in the sweet group based on the increased frequencies of carbonated drinks (P < 0.01), fast food (P < 0.001), candy and chocolate (P < 0.05), crackers (P < 0.01), ramen (P < 0.01), and fish paste/hotdogs (P < 0.01). The frequency of purchase education after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.01). CONCLUSIONS: These findings suggest that a perception of sugar reduction and practical nutrition education aimed at reducing the sugar intake are necessary to improve dietary habits.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.750-759
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• 2013

In the study, purple sweet potato sponge cake was prepared with different ratios of purple sweet potato powder in order to examine the antioxidative activities and gelatinization characteristics. For DPPH radical scavenging effect, content of $IC_{50}$ came out with (+) control group of BHA. Sponge cake with purple sweet potato powder of 0% showed a range of 49.7 mg/mL, The treatment groups with purple sweet potato powder of 5~30% showed a range of 25.0 mg/mL~6.0 mg/mL. That was, the higher the added quantity of purple sweet potato powder was, antioxidative activities increased. With the higher quantity of purple sweet potato, the content of phenols and flavonoids also increased. As a result of examining the gelatinization activity with DSC, the group with purple sweet potato powder showed a faster progress in temperature for starting gelatinization compared to the control group. Gelatinization activity increased in proportion to the content of purple sweet potato powder. Based on the above study results, it was proved that there is a possibility to produce baking processed foods using purple sweet potato with stable gelatinization and excellent antioxidative activities.

• Food Science and Industry
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• v.50 no.4
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• pp.12-23
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• 2017

Gustation, initiated by the detection of taste molecules by specific receptors expressed in taste cells, plays an essential role in food selection and consequently in overall nutrition for humans. In the past decade, a remarkable amount of knowledge of taste perception in the neurology, molecular biology, and genetics has emerged, particularly in basic tastes- sweet, bitter, sour, salt and umami. Among them, sweet, bitter and umami are recognized via the specific G-protein coupled receptors. Salt and sour are primarily mediated by apically located ion channel-type receptors. Because excessive salt or sugar consumption leads to high rates of diet-associated diseases and it comes from eating prepared or processed foods, an understanding of the underlying mechanisms in salt and sweet perception is crucial in food industry. This review will focus on recent progress of the perception of salt and sweet taste to provide basic knowledge for reducing salt and sugar consumption.

• Food Science and Preservation
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• v.23 no.4
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• pp.538-546
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• 2016

Kochujang was prepared by replacement of rice (25%, control) with pumpkin or purple sweet potato by 0. 5, 10, and 15% (total addition ratio of rice and sweet potato=25% of sample). Effects of the addition of sweet potato on physiochemical properties of fermented Kochujang were investigated. Viable cells of yeast decreased in the sweet potato-added Kochujang at the later stage of fermentation, while there was no significant difference in the number of bacteria among the test groups. As the addition ratio sweet potato increased, ${\alpha}$-amylase activity increased while protease activity decreased. Hunter L, a, and b values of Kochujang prepared with purple sweet potato were lower than those with pumpkin sweet potato. Changes in ${\Delta}E$ value was greater in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato. Oxidation-reduction potential and water activity were higher in sweet potato-Kochujang than control, but reducing sugar content was higher in control. Alcohol and amino-type nitrogen contents were higher in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato, but it was not significant. Overall sensory acceptability was highest in Kochujang prepared with 10% of purple sweet potato while that with 15% pumpkin sweet potato was the least preferred.

• Applied Biological Chemistry
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• v.29 no.4
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• pp.372-374
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• 1986

Changes in moisture content and degrees of gelatinization during cooking of sweet potatoes by different cooking methods were studied. The samples were cooked by boiling, steaming, gas oven or microwave oven baking. Changes in the moisture content of sweet potato during cooking were +30.0% by boiling, +4.4% by steaming, -5.8% by gas oven baking, and -46.6% by microwave oven baking. The degrees of gelatinization of sweet potatoes were 83.8%, 75.7%, 73.0% and 67.7%, respectively.

• Journal of the Korean Dietetic Association
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• v.22 no.3
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• pp.179-192
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• 2016

The purpose of this study was to evaluate a nutrition education program designed to reduce sugar intake in preschool children. The nutritional knowledge, dietary attitude, dietary behavior, and food intake with a sweet taste in preschool children were tested before and after 4 weeks of nutrition education from March 8 to April 1, 2016. The preschool children were recruited in Dobong-gu, Seoul. The subjects were divided into two groups; educated (N=59) and non-educated group (N=40). Statistical analyseis were performed using SPSS 22. The nutritional knowledge about sweet tasting food was significantly increased (P<0.01) in the educated group and significantly decreased (P<0.01) in the non-educated group. The dietary attitude toward sweet tasting food was significantly decreased (P<0.05) in the educated group but not significantly changed in the non-educated group. The dietary behavior toward sweet tasting food was significantly decreased (P<0.05) in the educated group and significantly decreased (P<0.01) in the non-educated group. The major food sources of sugar intake were not significantly changed in either groups. The major food sources of sugar intake in the 5 years old children were yogurt products>sweetened breads>cookies/biscuits>chocolate>cereals>beverages>sweetened milk>sweet spicy chicken>Tteokbokki. Although there are some limitations in this study, due to the short length of the nutrition education and lack of active participation by the parents, the results suggest that effective nutrition education on sweet tasting food can bring about changes in nutritional knowledge as well as dietary attitude.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1410-1414
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• 1999

The granular size and shape of durian seed starch were $2.0-10.0\;{\mu}m$ and oval and polygonal. Amylose contents of durian seed, corn, sweet potato and potato starch were 28.3%, 27.5%, 20.3% and 21.7%, respectively. Blue value of durian seed (0.370) higher than that of corn (0.368), sweet potato (0.332), and potato starch (0.338). Alkali numbers of durian seed, corn, sweet potato and potato starch were 7.39, 9.02, 7.08 and 5.43, respectively. Swelling power of durian seed starch was similar to that of sweet potato starch. X-ray diffraction patterns of durian seed starch showed an A-type crystalline structure. According to pasting properties by Rapid Visco-Analyzer, the gelatinization temperature of durian seed starch $(76.6^{circ}C)$ was higher than that of corn $(73.0^{circ}C)$, sweet potato $(72.3^{circ}C)$ and potato starch $(70.2^{circ}C)$. The breakdown of durian seed starch were lower than that of corn, sweet potato and potato starch.

• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.338-345
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• 1987

The Physicochemical properties of six varieties of domestic orange and orange juices which were grown and produced in Korea, were analyzed their qualities, including taste evaluation based on the amount and the ratio of sugar and acid The physicochemical properties of mandarin were as follows soluble solid $10{\sim}11^{\circ}$ Bx, total acidity $0.76{\sim}1.20%$ ratio of sugar and acid $7.9{\sim}13.8$. Sugars of orange are mainly composed of sucrose, glucose, fructose. The sucrose content of mandarin was a little higher than that of sweet orange. The organic acids in orange were mainly citrate and malate. The content of these two acid in oranges were 0.8-1.4%. Mandarin type oranges tastes more sour than sweet orange. Hesperdin existed 30.8-67.5mg% in oranges. Naringin, one of the bitter components. was not detected in both varieties. The optimum sweetness and acid content were determined based on the results of sensory evaluation.