• 한국식품과학회지
• /
• 제45권6호
• /
• pp.754-762
• /
• 2013

본 실험에서는 바나나향 우유와 커피시스템에 저칼로리 감미료를 첨가할 때 설탕 대비 상대감미도를 측정하고자 하였다. 아울러 바나나향 우유와 커피시스템에서 유지방과 식물성크림이 각 시스템의 관능적 특성에 끼치는 영향을 함께 보고자 하였다. 감미료의 종류는 설탕과 더불어 대체감미료로 tagatose, xylose, erythritol, sucralose, 그리고 효소처리 stevia를 분석하였다. 바나나향 우유의 경우 설탕 5% 첨가 수준을 기준으로 이전 연구에서 도출된 수용액상의 상대감미도를 적용하여 각 대체 감미료의 농도를 이에 맞게 첨가하였으며 커피시스템의 경우 설탕 5.9% 농도 수준으로 적용하여 실험을 진행하였다. 각 감미료 별 적용된 설탕 대비 상대감미도는 다음과 같다: Tagatose 0.83배, xylose 0.63배, erythritol 0.60배, sucralose 556배, 그리고 stevia 64배이다. 각 감미료가 바나나향 우유시스템과 커피시스템에서 발현되는 단맛강도와 기타 관능적인 특성을 이해하기 위해 묘사분석 전문 패널 10명을 활용하여 묘사분석을 실시하였다. 실험결과 바나나향 우유시스템의 경우 stevia를 제외하고는 일반수용액상의 상대감미도와 동일하였으며 stevia는 상대감미도가 감소하였다. 식물성크림 첨가 커피도 동일한 경향을 보였으나 블랙커피의 경우 stevia 외에 xylose와 tagatose의 상대감미도 또한 감소하였다. 바나나향 첨가 우유시스템의 경우 설탕 첨가 시료와 감미질이 유사한 시료는 tagatose와 sucralose 첨가 시료였던 반면 커피시스템의 경우 tagatose와 erythitol첨가 시료인 것으로 나타났다. 지방함량에 따라 바나나향 우유와 커피시스템의 관능적 특성은 매우 달라지는 것으로 분석되었다. 본 연구에서는 기존 수용액상 도출된 감미도가 적용되는 식품시스템에 따라 새롭게 조정되어야 하며 설탕을 대체할 최적 감미료는 적용되는 식품시스템에 따라 달라진다는 것을 보여 주었다.

• 식품과학과 산업
• /
• 제55권1호
• /
• pp.58-73
• /
• 2022

최근 저칼로리 식품에 대한 수요로 인해 청량 음료 등 다양한 식품에서 비영양 감미료 사용이 증가하고 있다. 소비자들은 혈당 조절이 가능하고 치아 부식 위험이 적으며 낮은 칼로리를 갖는 대체 감미료를 찾고 있으며, 설탕에 비해 감미도가 높은 비영양 감미료가 식품에 널리 사용되고 있다. 식품에 허용되는 감미료 목록 및 함량 기준은 국가마다 다르며, 규제기관과 식품 산업체 등은 감미료가 사용된 제품을 모니터링하여 전세계 규정을 준수하는지 확인하는 것이 중요하다. 또한, 식품첨가물로서 감미료를 국민들이 얼마나 섭취하며, 이로부터 안전성에는 문제가 없는지에 대한 섭취량 평가를 실시하려면 식품 매트릭스에 따른 정확하고, 재현성 있는 분석법이 수반되어야 한다. 즉, 식품산업의 품질 관리, 시장 감시 및 모니터링 등에 적용되는 다양한 감미료를 동시에 분석하기 위해서는 효율적이고 신속한 분석법의 개발이 필수적이고, 해당하는 매트릭스에 따라 용매 추출, 정제 등 적절한 전처리 단계를 수행하는 것이 중요하다. 본 연구에서는 비영양 감미료를 중심으로 최근 분석 동향을 조사하고, 각 식품 유형에 적합한 추출방법을 선택하는 데에 도움이 되도록 방법 및 결과를 제시하였다. 또한 국내 및 국외 공인시험법을 조사하고, HPLC, LC-MS/MS를 이용한 다성분 동시분석에 대한 기술과 FT-IR 등을 이용한 비파괴 분석 기술까지 종합적으로 정리하였다.

• 혜화의학회지
• /
• 제23권1호
• /
• pp.93-104
• /
• 2014

Glycyrrhizae Radix et Rhizoma has been extensively used by human beings as a medicinal herb as well as natural sweetener. In this study, we performed quantification analysis of three major constituents including liquiritin, glycyrrhizin, and glycyrrhetinic acid in the 70% ethanol extracts of non-processed Glycyrrhizae Radix et Rhizoma and processed Glycyrrhizae Radix et Rhizoma using a high-performance liquid chromatography coupled with photodiode array detector. The analytical column for separation of the 3 constituents used a Gemini C18 column kept at $40^{\circ}C$ by the gradient elution of two mobile phase. The amounts of liquiritin, glycyrrhizin, and glycyrrhetinic acid in non-processed Glycyrrhizae Radix et Rhizoma were 2.57%, 3.52%, and not detected. After processing by roasting, the best roasting temperature and time of iquiritin, glycyrrhizin, and glycyrrhetinic acid were $160^{\circ}C$-15 min (2.46%), $160^{\circ}C$-15 min (3.67%), and $240^{\circ}C$-15 min (0.76%), respectively.

• International Journal of Oral Biology
• /
• 제38권4호
• /
• pp.175-180
• /
• 2013

Xylitol is a five-carbon sugar alcohol that reduces the incidence of caries by inhibiting the growth of oral streptococci, including Streptococcus mutans. Since xylitol is transported via the fructose phosphotransferase system, we hypothesized that it could also affect the growth of other oral bacteria strains. We tested the effects of xylitol against non-periodontopathogenic oral bacteria frequently found in healthy subjects as well as periodontopathogens including Porphyromonas gingivalis, Treponema denticola, and Tannerella forsythia. With 5% xylitol, Streptococcus vestibularis and Gemella morbillorum showed marked growth inhibition. With 10% xylitol, all of the tested periodontopathogens and Actinomyces naeslundii showed marked growth inhibition, whereas the growth inhibition of Neisseria mucosa, Neisseria sicca and Veillonella parvula was mild only. Xylitol is a widely used sweetener and the concentration used in our experiment is easily achieved in the oral cavity. If xylitol reduces the growth of periodontopathogens more preferentially, it could also reduce the prevalence of these pathogens and have clinical utility in the prevention or treatment of periodontal disease.

• 한국식품과학회지
• /
• 제23권4호
• /
• pp.471-477
• /
• 1991

치즈 제조시 생기는 유청을 reverse osmosis를 이용하여 농축한 후, 이로부터 유청음료를 제조하기 위한 최적조건을 조사하였다. 유당 가수분해도와 산생성은 Str. thermophilus와L. bulgaricus의 혼합균주가 Str. cremoris와 Str. lactis의 혼합균주에 비해 효율적이었다. 유청의 유당농축비율(LCR)이 증가할수록 적정산도는 증가하였으나 pH의 저하는 억제되었다. 원심침전량을 조사한 결과 LCR에 관련없이 모두 비슷한 수준이었으나 자연침전량의 경우 LCR 3.0 : 1은 침전이 거의 없었다. 안정제로서는 PGA가 가장 적합하였으며 LCR 3.0 : 1의 경우 0.l% 이하의 농도에서도 침전을 방지할 수 있었다. 감미료는 aspartame, 향료로는 yoghurt향이 가장 적합하였다.

• Toxicological Research
• /
• 제17권
• /
• pp.263-270
• /
• 2001

The carcinogenic potential of steviol, a metabolite of/ stevioside (a compound that is used as a sweetener for food and drink), was examined in hamsters of both sexes. Groups of 55 male and 55 female hamsters were given diets containing steviol at 0, 100 and 500 mg/kg diet for 22 months in males and 18 months in females. After 6, 12 and 22 months in males and 18 months in females. hamsters from each group were sacrificed for hematological and biochemical tests. Growth food utilization and consumption, general appearance and mortality were similar in treated and control groups. The mean life span of hamsters given steviol was not significantly different from that of the controls. No treatment-related changes were observed in hematological, urinary and biochemical values at any stage of the study. There was no significantly altered development of neoplastic or non-neoplastic lesions attributable to steviol treatment in any organ or tissue. The highest level oj steviol in the diet which still causes no effects in hamsters was 500 mg/kg diet, under the experimental conditions used.

• 한국미생물·생명공학회지
• /
• 제28권6호
• /
• pp.349-354
• /
• 2000

Culture conditions and nitrogen sources were optimized for production of erythritol, a natural sweetener, by Candida magnoliae M26. The optimal culture conditions were found to be culture temperature of $28^{\circ}C$, initial pH of 7, aeration of 1 vvm and agitation speed of 500 rpm in a 2.5 1 jar-fermentor. Glucose was chosen as the best carbon cource bsed on cell growth and erythritol productivity. Kight steep water(LSW) and corn steep liquor (CSL) which are by-products in starch processing from corn were tested as a nitrogen source substitute for yeast extract. The use of either LSW or CSL did not change the fermentation performance. The experimental results using LSW and CSL showed 1.5 times higher in cell growth and almost the same value in erythritol productivity com-pared with the control fermentation using yeast extract as a nitrogen source. These results suggested that either LSW of CSL could be used as a nitrogen source in a large-scale fermentation for erythritol production.

• Journal of Nutrition and Health
• /
• 제23권4호
• /
• pp.270-278
• /
• 1990

This study was an attempt to investigate the usefulness of maltitol as an alternative sweetener. The acute effects of oral ingestion of 50g of maltitol or glucose on blood glucose and insulin levels following test dose were investigated by using five healthy normal subjects and ten diabetic patients. The data demonstrated marked differences between the utilization of maltitol and of glucose in both groups. Blood glucose and insulin responses to glucose were significantly greater than to maltitol in normal subjects(p<0.05). In diabetic patients, the peaks of the mean increment in blood glucose concentration after glucose and maltitol were reached at 60 minutes with mean values of 135mg/dl and 49mg/dl, respectively, and these differences were statistically significant(p<0.001). As for blood insulin responses in diabetic patients, the peak of the mean increment after glucose was 25.03$\mu$U/ml at 120 minutes. In contrast insulin responses to maltitol were significantly lower than to glucose(p<0.05), and the peak value was 7.98$\mu$u/ml at 60min. From these results it can be concluded that ingestion of maltitol resulted in significantly lower blood glucose and insulin increments than did glucose in both normal and diabetic patients.

• 한국조리학회지
• /
• 제23권8호
• /
• pp.1-10
• /
• 2017

This study investigated the quality characteristics of muffins by the amount of addition of suchero (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in functional alternative sweetener. The effects of suchero were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins during storage (1, 2, 3 days) were measured. As the ratio of suchero increased, the volume, specific volume, and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The moisture content of the sample containing suchero was higher than S0(control group). The addition of suchero increased L value of crust and crumb decreased, whereas a value and b value increased. The muffin with 100% of suchero (S100) in test group showed the lowest hardness. According to the sensory evaluation, the muffin with 50% of suchero (S50) showed the highest score in terms of appearance, color, flavor, taste, and overall acceptance, S50 showed the best result and the optimum addition of suchero.

• 한국축산식품학회지
• /
• 제37권3호
• /
• pp.449-455
• /
• 2017

Chocolate milk is one of the most commonly used non-fermentative dairy products, which, due to high level of sucrose, could lead to diabetes and tooth decay among children. Therefore, it is important to replace sucrose with other types of sweeteners, especially, natural ones. In this research, response surface methodology (RSM) was used to optimize the ingredients formulation of prebiotic chocolate milk, date syrup as sweetener (4-10%w/w), inulin as prebiotic texturizer (0-0.5%w/w) and carrageenan as thickening agent (0-0.04%w/w) in the formulation of chocolate milk. The fitted models to predict the variables of selected responses such as pH, viscosity, total solid, sedimentation and overall acceptability of chocolate milk showed a high coefficient of determination. The independent effect of carrageenan was the most effective parameter which led to pH and sedimentation decrease but increased viscosity. Moreover, in most treatments, date syrup and inulin variables had significant effects which had a mutual impact. Optimization of the variables, based on the responses surface 3D plots showed that the sample containing 0.48% (w/w) of inulin, 0.04% (w/w) of carrageenan, and 10% of date syrup was selected as the optimum condition.