• Korean Journal of Clinical Pharmacy
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• v.16 no.1
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• pp.28-33
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• 2006

The stability of cefditoren in three kinds of oral liquid preparations at 4 and $25^{\circ}C$ was studied for 90 days. Two tablets of 100 mg cefditoren pivoxil were mixed with 200 mL of each oral liquid syrup, which is Pebron syrup (oxolamine citrate 10 mg/mL), $Mucopect^{(R)}$ syrup (ambroxol hydrochloride 3 mg/mL) or $Tyrenol^{(R)}$ suspension (acetaminophen encapsulated 32 mg/mL). Three samples of each formulation were refrigerated $(4^{\circ}C)$ and three were stored at room temperature $(25^{\circ}C)$. At predetermined time, samples were assayed by stability-indicating HPLC method. The chromatographic analysis after deliberate degradation showed no evidence of any breakdown product likely to interfere with the chromatographic peak of the parent substance. The relation between cefditoren pivoxil concentration and peak area was linear from 10 to $150{\mu}g/mL\;(r^2=0.9998)$. The analysis method was precise, with coefficients of variation no greater than 3.6%. Cefditoren was stable in $Mucopect^{(R)}$ syrup up to 4 weeks regardless of the temperature; in $Tyrenol^{(R)}$ suspension and Pebron syrup, it was stable for at least 28 and 45 days, and 7 and 45 days at 25 and $4^{\circ}C$, respectively. The percentages of initial cefditoren concentration remaining after 90 days were $51.5{\pm}1.8\;and\;80.9{\pm}5.6%,\;61.7{\pm}7.8\;and\;70.2{\pm}7.3%,\;and\;39.9{\pm}3.2\;and\;81.4{\pm}5.5%$ in $Mucopect^{(R)}$ syrup, $Tyrenol^{(R)}$ suspension and $Pebron^{(R)}$ syrup at 25 and $4^{\circ}C$, respectively. The pH variations of all test solutions were minimal, which was within 0.5. The results indicated that the stability of cefditoren was significantly affected by liquid solutions mixed with cefditoren, and storage tempertature.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.95-103
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• 2017

The present study was performed to develop healthier sweeteners for brown rice Dasik with chia seed powder. The quality features and sensory evaluation were tested for brown rice Dasik with chia seed powder added with five different sweeteners and the results are as follows. The Dasik (DS) with isomalto-oligosaccharide and starch syrup received the highest scores on moisture content tests. The results from hardness tests identified the DS with agave syrup as the hardest, and the results from the adhesiveness test verified that the DS with agave syrup as well as the DS with starch syrup produce the most adhesive DS. The results of the springiness test show that the DS with starch syrup has higher springiness than other sweetners. The highest score for the chewiness and cohesiveness tests was the DS with starch syrup, while the DS with isomalto-oligosaccharide received the highest score on the gumminess test. The results of the chromaticity measurement test found that the DS with starch syrup showed the highest score of 'L' and the lowest score with fructo-oligosaccharide. In addition, the highest score of 'a' was DS with isomalto-oligosaccharide and the lowest score of 'b' was the DS with starch syrup. The results of sugar content displayed that the DS with starch syrup was the highest and the DS with fructo-oligosaccharide was the lowest score. The results of sensory evaluation verified that color did not influence evaluators' preference investigation. The results of sweet flavor test found that the DS with honey and the DS with agave syrup had the most preferred by participants, but there was no statistically significant difference among all five different sweeteners from the sweet taste test. Furthermore, the DS with agave syrup received the highest score while the DS with agave syrup scored the lowest from the hardness preference test. General preference evaluation identified the highest score with the addition of fructo-oligosaccharide and the lowest score with the addition of isomalto-oligosaccharide. Thus, the findings of the present study provide the meaningful results to demonstrate the DS with fructo-oligosaccharide is the most suitable sweetener to manufacture brown rice DS added by chia seed powder, and this result will help marketers with creating meaningful strategies and with developing similar products using chia seed powder.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.463-471
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• 2014

Yetgangjeong is a traditional Korean rice cookie which used rice syrup (Chocheong) to bind fried rice grains. Brown waxy rice and binders prepared using different sugar types and end heating temperatures were assessed to improve the textural properties and functionality and to promote global consumption. Binder was made by mixing different ratios of starch syrup, rice syrup, honey, sugar, and trehalose, and the binder mixture was heated up to a temperature of $100^{\circ}C$ or $105^{\circ}C$. Specific electrical conductivity of binder containing ST (starch syrup and trehalose) showed the lowest values (9.51 and 9.77), and binders containing the rice syrup showed increased values for specific electrical conductivity. The fructose content was higher in the binder mixture containing C (starch syrup and sugar) than in the binder mixture containing ST, but it did not affect the end temperature. Viscosity of the binder was 123.90-175.20 cP and the binder showed higher viscosity at the end heating temperature (EHT) of $100^{\circ}C$ compared at EHT of $105^{\circ}C$. The fracturability of brown rice yetgangjeong prepared using different sugar types was higher at EHT of $100^{\circ}C$ than at that of $105^{\circ}C$ and it was reduced with an increase in the rice syrup content. However, the hardness of yetgangjeong was lower at $100^{\circ}C$, unlike fracturability. With respect to sensory evaluation, its moistness and stickiness decreased, but the crunchiness increased with addition of trehalose instead of sucrose. The overall eating quality score of yetgangjeong was higher at EHT of $105^{\circ}C$ than at that of $100^{\circ}C$ in every experiment and the highest score was found for SHT (starch syrup, honey and trehalose) with 20% rice syrup at EHT of $105^{\circ}C$ (20%RSHT105 (starch syrup, honey, and trehalose containing 20% rice syrup)).

• Journal of Ecology and Environment
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• v.46 no.2
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• pp.136-143
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• 2022

Background: In northern Thailand, the longan flower is the principal nectar source for honey production. Microorganisms play a critical function in the agricultural ecology. The morphological characteristics of fungal species found in longan pollen were studied. Aspergillus spp. were found to be invertase-producing strains and were employed in the longan syrup production process. The purpose of this study was to evaluate the effects of invertase-added longan syrup on the adult honey bee population numbers that were fed by this syrup for 16 weeks. Results: Different fungal species were found in longan pollen samples. Aspergillus was the main genus, with three predominant sections: Nigri, Flavi, and Terrei. Other isolated species were Trichoderma spp., Rhizopus spp., Neurospora spp., Chaetomium spp., Fusarium spp. and Penicillium spp. However, Aspergillus spp. is the only fungal species that produces the enzyme invertase. The invertase-producing strains belonging to the Aspergillus section Nigri were found to be A. niger LP5 with an optimum activity at pH 6.0 and 60℃. When A. niger LP5 invertase was used for longan syrup processing, the highest levels of glucose (3.45%) and fructose (2.08%) were found in invertase added longan syrup (C), while fresh (A) and boiled longan syrup (B) had lower contents of both sugars. The sucrose content was detected in (A) at 4.25%, while (B) and (C) were at 4.02% and 3.08%, respectively. An appropriate amount of sugar to feed and maintain the honey bee population was considered. The data showed no statistically significant differences between the two selected forms of longan syrup compared to the sugar syrup examined by the adult honey bee population. Conclusions: The main species of isolated fungi from longan pollen were Aspergillus spp. The discovery of an invertase-producing strain of A. niger LP5 has enabled its application for enzyme utilization in the invert sugar preparation process. The adult worker bee populations fed by longan syrup from both boiled and invertase-added sources showed an increasing trend. Artificial syrup made from longan fruit to feed honey bees when natural food sources are limited can be applied.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1453-1459
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• 2016

Yacon syrup, which contains fructooligosaccharides (FOS), was used as a substitute for sugar to make functional healthy sponge cake. Regarding characteristics of sponge cake with various yacon syrup concentrations, height and volume decreased while moisture content increased with increasing yacon syrup concentration. Sponge cake with increasing yacon syrup content showed a greater green-yellowish color. Springiness, cohesiveness, hardness, and brittleness decreased with increasing yacon syrup concentration. Hardness values of cakes made with 100% sugar (YS 0) and yacon syrup substitute for 10% sugar (YS 10) were not significantly different. Overall acceptance of sponge cake decreased with increasing yacon syrup content, whereas those of YS 0 and YS 10 were not significantly different. For storage period, moisture content of sponge cake with increasing yacon syrup concentration decreased during storage, whereas the decreasing moisture content was less than that of YS 0. The color of sponge cake with various yacon syrup concentrations did not change significantly during storage. Springiness and cohesiveness decreased during storage. Hardness increased with storage period, whereas that of sponge cake made with yacon syrup was lower than that of YS 0. In conclusion, sponge cake made with YS 10 is the best to make sponge cake with high consumer acceptance, reduced sugar content, and FOS.

• Journal of the korean academy of Pediatric Dentistry
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• v.34 no.4
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• pp.590-598
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• 2007

Syrup form medicines which children commonly take contains sugar as sweeteners. Sugar, low endogenous pH, high acidity, mucosity and low concentrations of ions including those of calcium, fluoride, and phosphate in their composition, they can be cause of caries and erosion. Not only the properties found in such medicines, but also other factors such as high frequency of ingestion, bedtime consumption, and the collateral effect of a reduction in salivary flow, poor oral hygiene of sick children may also contribute to the risk. The other side, parents rarely recognize these risk, and medical experts also easily overlook. The purpose of this study was to investigate the pH level of some syrup form medicines which are frequently administered by infants and young children, and their effects on the changes of plaque pH when rinsing with them. And we compared the salivary pH change induced by rinsing with Cough-syrup only and rinsing with Cough-syrup followed by water. The results were as follows : 1. The average pH of syrup form medicines which were prescribed in Pusan National University Hospital and several OTC syrup form medicines was pH $4.7{\pm}0.94$, within the range of pH 3.0 to 6.8. 2. The plaque pH decreased rapidly below pH 5.5 after rinsing with the syrup form medicines which were selected for the test and there was no statistically significant difference in the of plaque pH change between syrup form medicines except COLDI(p>0.05). 3. There was statistically significant difference in salivary pH change between rinsing with Coughsyrup only and rinsing with water after Cough-syrup(p<0.05).

• Food Engineering Progress
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• v.13 no.1
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• pp.44-49
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• 2009

Angelicae gigantis Radix (dried root of Angelica gigas) including major bioactives such as decursin and decursinol angelate provides rich flavors and several healthy benefits. Recent studies have shown that ultrafine powders of herbal medicines provide better physical properties and biological activities. Thus, ultrafine Angelica powder was added into the oligosaccharide syrup to provide flavors and healthy benefits in this study. Angelicae gigantis Radix was pulverized into d(0.1) = 3.220, d(0.5) = 7.822, and d(0.9) = 7.817 $\mu$m respectively using an air-flow mill. The ultrafine Angelica powder was added into the oligosaccharide syrup process with different ratios of water to oligosaccharide syrup at 1:5, 1:8, 1:11, and 1:14. The physicochemical properties such as viscosity and bulk density were measured. The Stokes' law was applied to predict the sedimentation velocity of the added Angelica powder in the syrup. The Angelica syrup prepared in this experiment showed good stability since the Angelica particles precipitated down slowly. The ratio of water to oligosaccharide syrup at 1:11 showed the optimal preparation in terms of the stability and the viscosity. The ultrafine-sized herbal powders such as Angelicae gigantis Radix have potentials for various food and pharmaceutical applications.

• The Korean Journal of Food And Nutrition
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• v.37 no.2
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• pp.67-79
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• 2024

Yuzu (Citrus junos) undergoes traditional processing to create preserved yuzu with a sugar content of 50%. This study aimed to produce low-sugar yuzu syrup using artificial or natural sweeteners instead of sugar. Among artificial sweeteners, maltitol showed minimal browning and lack of deposition at high temperatures. The addition of xanthan gum (0.2%) and carboxymethyl cellulose (0.2%) resolved the issue of layer separation and viscosity decrease of yuzu syrup. Alternatively, grain syrup, a natural sweetener, improved viscosity and homogeneity without the additives. Yuzu syrups were developed using yuzu juice and preserved yuzu, with maltitol (20~40%) or grain syrup (50~70%) as the sweetener. Yuzu syrups containing 35% maltitol (M35) or 55% grain syrup (G55) had less than 5% and 10% free sugar, respectively. These syrups exhibited taste patterns similar to commercial yuzu syrup in analysis using an electronic tongue. Furthermore, M35 and G55 contained yuzu flavonoids at concentrations of 19.82 mg/g and 24.09 mg/g, respectively. Antioxidant activity (DPPH, ABTS radical scavenging) of M35 and G55 was equivalent to 10.55, 17.59 mg/100 g of Vitamin C and 97.39, 33.92 mg/100 g of Vitamin C, respectively. Consequently, M35 and G55 offer promising alternatives to preserved yuzu, providing low-sugar yuzu syrups enriched with functional ingredients.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.57-62
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• 1982

The possibility of developing new kinds of lactic acid beverage from a malt syrup was studied. The optimum sugar concentration of malt syrup for the cultivation of lactic acid bacteria was $10^{\circ}Bx$. The acidity of the fermented malt syrup was improved by the supplement of yeast extract(0.5%) or sodium citrate(0.08%). Though the activity of Lactobacillus lactis in malt syrup was superior to other strains, sensory test indicated that the mixed culture of Lactobacillus lactis and Streptococcus diacetilactis was better because of masking malt flavour. The changes in acidity and viable cells of malt syrup during the lactic fermentation were not so good as skim milk medium, but malt syrup medium containing milk(50 : 50) was nearly similar to skim milk medium. In the sensory scores among samples, no significant differences(P<0.05) were noted between fermented milk and fermented malt syrup containing milk, but fermented malt syrup showed a poor quality. However fermented malt syrup was not inferior to marketing lactic fermented fruit juices with regards to the lactic acid fermented beverage type.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.672-676
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• 1993

Rheological properties of the aqueous solution of various polysaccarides and their effects as a stabilizer in fruit(peach) syrup and yogurt were investigated. Four kinds of modified starch(Sun Kolguard, Sun Registar, Mira Cleer 340 and Maps 449), three types of carrageenan(kappa, iota and lambda types) and pectin were used in this study. The 5% aqueous solution of each modified starch was gelatinized at $66^{\circ}C$. After gelatinization, Sun Kolguard showed the highest viscosity among those samples. The synergistic effect of carrageenan on 5% aqueous solution of Sun Kolguard was studied by changing the mixing ratio, and the result showed that the ratio 90:10(Sun Kolguard:carageenan) had the maximum synergistic effect and the effect of iota type carrageenan was higher than that of other types. The effect of Sun Kolguard as a stabilizer in fruit syrup were superior to other modified starches studied. The gelatinization temperature of the addition of iota carrageenan in starch added fruit syrup changed from $66^{\circ}C$ of 5% aqueous solution to $82^{\circ}C$. Furthermore, the viscosity after cooling of syrup which made iota carrageenan and starch added fruit syrup was more increased than simple starch added fruit syrup. The mixture of 90% Sun Kolguard and 10% iota carrageenan were estimated as the most appropriate stabilizer for manufacturing the fruit syrup and yogurt adding fruit syrup.