• Korean Journal of Agricultural Science
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• v.37 no.3
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• pp.405-412
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• 2010

This study was focused on finding the potential of hot water extract of bamboo shoot (Sasa borealis Makino) on the fermentation of Kimchi made with Chinese cabbage. The properties of Kimchi were examined up to 28 days of storage. The pH and acidity decreased regardless of treatments and showed no significant difference between treatments. There was a decreasing tendency of both total and reducing sugars in kimchi but the addition of bamboo extract did not affect the soluble sugar levels. Interestingly, bamboo extracts affected the lactic acid fermentation and ripening, resulting in the increase of lactic acid in bamboo extract treatment. Number of total bacterial cell of additive group is higher than control one, probably due to the stimulative effect of bamboo extract on bacterial growth. Level of lactic acid bacteria was also higher in the additive group, thus, it is considered that bamboo extract appeared to enhance the proliferation of lactic acid bacteria. The acceptability of treated Kimchi was higher in general. And results of intensity evaluation in color and texture were higher as well by addition of bamboo extract.

• Current Research on Agriculture and Life Sciences
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• v.31 no.4
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• pp.240-244
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• 2013

To evaluate utilization of persimmon peels as novel bio-materials, the general composition and antioxidant activities of Daebong persimmon vinegar (DPV), Daebong persimmon peel vinegar (DPPV) and commercial persimmon vinegar (CPV) were investigated. The pH of DPPV had slightly higher than that of other vinegars. The titratable acidities of vinegars were 3.24% (DPV), 2.77% (DPPV) and 7.78% (CPV), respectively. The reducing sugar contents showed that DPV had slightly higher than that of other vinegars. The browning degree of DPV was lower than CPV in contrast to the turbidity. The results of Hunter's color value have showed that overall values of CPV had significantly higher than DPPV and DPV. The total phenolic contents of DPV and CPV were 19.49 and 17.13 mg/100g GAE, respectively. The total flavonoid contents of DPPV (8.04 mg/100g CE) were two fold higher than that of DPV (3.85 mg/100g CE). The antioxidant activities, by DPPH and FRAP assays, of DPV showed stronger than those of other vinegars. Free sugars were mainly composed of fructose and glucose. Organic acids were presented in the order acetic acid, succinic acid, malic acid, tartaric acid, citric acid and oxalic acid. These results suggest that the Daebong persimmon peels could be utilized for vinegar production as a health-benefit material.

• Membrane Journal
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• v.8 no.3
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• pp.170-176
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• 1998

A study on the bioconversion of soluble starch to cyclodextrin(CD) homologue by CGTase was performed in the membrane-enzyme reactor equipped with a dead-end type membrane module. in the batch reactor, the total conversion of soluble starch to CD homologue was decreased rapidly from a maximum value of 45 % with increasing reaction time due to the product inhibition and breakdown of CD homologue to the reducing sugars. However, in the membrane-enzyme reactor, the total conversion of soluble starch was maintained at a constant value of 35 % throughout the reaction, since the membrane(MWCO = 10,000) promptly separated CD homologue from the reaction mixture. After the macdon for 24 hr in the membrane-enzyme reactor using a 10 % soluble starch solution, the cumulative production amount of CD homologue was about 3.7 kg/m$^2$ at the operating pressure of 2 atm.

• Preventive Nutrition and Food Science
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• v.19 no.1
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• pp.49-57
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• 2014

This study evaluates the effects of cultured wild ginseng root (0.05%, 0.1% v/w) and xylitol in kimchi. The fermented characteristics of kimchi were investigated during 28 days of fermentation at $4^{\circ}C$. The pH value in the sample with the cultured wild ginseng root was higher than that of control group. The total acidity in the sugar groups (SG groups) was higher than that of xylitol groups (XG groups). Comparing total bacterial count, XG groups were lower than SG groups, regardless of the additional ratio of the cultured wild ginseng root. Reducing sugar of XG groups decreased more slowly than SG groups for seven days; glucose and fructose of XG groups were lower than the control group. DPPH radical scavenging activity was higher in groups with cultured wild ginseng root than in control. In the result of sensory evaluation, XG groups were more preferred than other groups. In conclusion, our results indicate that cultured wild-ginseng root and xylitol have a positive effect on the quality of kimchi, such as antimicrobial and antioxidant functions.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.469-475
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• 2010

The major deterring factor of radish consumption is bitter and pungent tastes caused by glucosinolates. Recently kohlrabi was introduced in Korea and mainly cultivated in Jeju Island during winter. Since the texture and taste of kohlrabi are similar to radish, the kohlrabi is expected to substitute radish. This study was done to compare compositional quality between kohlrabi and radish. The kohlrabi contained less reducing sugars, cellulose and pectin than the radish. The kohlrabi had harder texture than the radish. The total amino acid content in the kohlrabi was 2.7-fold higher than that in the radish. Especially hydrophilic amino acids including aspartate, glutamate and arginine, were about 3-fold higher in the kohlrabi, suggesting that the kohlrabi was more palatable than the radish. The total contents of glucosinolates in the radish in inner and outer section were higher than those in the kohlrabi by 12.4- and 28.5-fold, respectively. In a sensory test, the kohlrabi was evaluated less bitter and pungent than the radish. The kohlrabi contained more glucoraphanin, an anticancer compound, than the radish. Furthermore, the sweetness of the kohlrabi was evaluated higher than that of the radish, though kohlrabi contained less reducing sugars, probably due to high contents of hydrophilic amino acids. In conclusion, the kohlrabi was evaluated as more favorable in taste and contained more functional compounds than the radish, and thus it can be a good replacement vegetable for radish.

• Journal of Life Science
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• v.10 no.2
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• pp.202-209
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• 2000

The factors affecting chemical composition of green tea (Camellia sinensis L.) during extraction process were temperatures and times. The optimum extraction conditions were measured in relation to the changes of chemical compositions from water extracts of green tea (Camellia sinensis L.) under different extraction temperatures (50, 70, 9$0^{\circ}C$) and extraction times (1, 3, 5 minute). The change of color intensity during browning reaction, flavonoid components, contents of total phenols and hydrogen donating activity (reducing activity for $\alpha$, $\alpha$'-diphenyl-$\beta$ -picryhydrazyl) of water extracts form green tea increased as extraction temperatures increased from 50 to 9$0^{\circ}C$ and extraction times prolonged from 1 to 5 min. The contents of important free sugars such as sucrose and glucose slightly increased as the extraction time was prolonged, while little difference in the content of fructose with the prolonged extraction time. Catechins contents extracted from the commercial steamed green tea were increased at higher temperature and longer extraction time. Epigallocatechin (EGC) extracted from 9$0^{\circ}C$ (extraction time 5 min). presented 99.9 mg/g in highest composition of catechin followed by epigallocatechin gallate (EGCg), epicatechin (EC), epicatechin gallate (ECg). The content of vitamin C extracted from green tea was increased about 2 times as the extraction temperature increased from 50 to 9$0^{\circ}C$ and as the extraction time increased from 1 to 5 min. with exception at 9$0^{\circ}C$(extraction time:5 min) which showed less vitamin C content than 7$0^{\circ}C$(extraction time : 3 min) probably due to possible destruction of vitamin C by high temperature.

• Nutrition Research and Practice
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• v.13 no.2
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• pp.134-140
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• 2019

BACKGROUND/OBJECTIVES: Excessive sugar consumption may increase the risk for development of several diseases. Although average dietary sugar intake of Koreans is within the recommended level, an increasing trend has been found in all age groups. This study aimed to evaluate the population attributable fractions (PAF) to dietary sugar for disease and death in Korea, and to estimate the socioeconomic effects of a reduction in dietary sugar. MATERIALS/METHODS: The prevalence of sugar-sweetened beverages (SSB) overconsumption (${\geq}20g$ of sugar from beverages) was analyzed using the Korean National Health and Nutrition Examination Survey 2015. Disease-specific relative risks of excessive SSB consumption were obtained through reviewing previous studies. Using the prevalence of SSB overconsumption and each relative risk, PAFs for morbidity and mortality were calculated. Socioeconomic costs of diseases and death attributable to SSB overconsumption were estimated by using representative data on national medical expenditures, health insurance statistics, employment information, and previous reports. RESULTS: Disease-specific PAF to SSB consumption ranged from 3.11% for stroke to 9.05% for obesity and dental caries, respectively. Costs from disease caused by SSB overconsumption was estimated at 594 billion won in 2015. About 39 billion won was estimated to be from SSB consumption-related deaths, and a total of 633 billion won was predicted to have been saved through preventing SSB overconsumption. CONCLUSIONS: Sugars overconsumption causes considerable public burdens, although the cost estimates do not include any informal expenditure. Information on these socioeconomic effects helps both health professionals and policy makers to create and to implement programs for reducing sugar consumption.

• Food Science and Preservation
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• v.30 no.1
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• pp.52-64
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• 2023

100 different yeast colonies were isolated from spontaneously fermented kiwis, persimmons, apples, pears, watermelons, grapes, grape fruits, peachs, and plums, and selected yeast strains were used to produce kiwi-persimmon mixed wine (KPMW). Among the isolates, five representative strains exhibited tolerance to sucrose, alcohol, pH, and potassium metabisulfite when compared with the control yeast strain (Saccharomyces cerevisiae KCCM 12615). All five yeast strains (Y4, Y10, Y28, Y78, and Y81) exhibited 99% 26S rDNA sequence similarity to S. cerevisiae. The pH, acidity, Brix, reducing sugar, alcohol, and organic acid contents were consistent in KPMW prepared from the S. cerevisiae KCCM 12615 and Y28 strains. KPMW made from the Y4, Y10, and Y28 strains exhibited lower quantities of free sugars than those of the KPMW made from the other yeast strains. The level of ethyl esters in KPMW prepared from the Y28 was higher than that in the other KPMWs. All strains, except for Y28, produced lower concentrations of sulfur and ketone compounds. Furthermore, the KPMW produced by the Y28 strains had total phenolic contents with 1.1 g/L, with DPPH and ABTS radical scavenging activities of 57.06% and 55.62%, respectively, and a FRAP assay value of 0.72. Our results suggest that Y28 is a promising yeast strain for producing high-quality wines.

• Journal of Nutrition and Health
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• v.54 no.4
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• pp.355-372
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• 2021

Purpose: This study aimed to provide baseline data for establishing a sugar reduction policy at coffee shops by analyzing the factors that affect a coffee shop user's perception and behavioral intention of reducing sugar intake. Methods: An online survey was conducted involving 1,274 Daegu citizens aged 19-49 years, who had visited coffee shops within the last month. Results: When visiting a coffee shop, the purchase of sweet drinks was higher in the younger age group, and the addition of syrup or sugar was higher in the older age group. Of the total respondents, 42.1% were aware that some coffee shops accommodate reduced sugar requests, 57.9% perceived the need to reduce sugar in coffee shop beverages and 22.3% had purchased beverages intending to reduce their sugar intake. In addition, 59.7% knew about sugar nutrition labeling, and 68.8% perceived the need for nutrition labeling for sugar. When purchasing beverages, 35.6% checked the nutrition labeling, and 77.2% purchased alternative drinks when the sugar content was high. Guiding the choice of sweetness levels in coffee shop orders was seen to have the highest effectiveness and intention to reduce sugar intake. Moreover, the perceived need to reduce sugar intake had the most positive effect on the behavioral intention to reduce sugars in coffee shop beverages (β = 0.558, p < 0.001). Conclusion: Although the overall awareness and practice of reducing the sugar intake in coffee shop users were low, the behavioral intention to reduce sugars was positive, and this was most affected by the perception of the need to reduce sugars. Therefore, there is a need for differentiated education and promotion for each age group for recognizing the necessity and outlining methods for reducing sugar intake. Furthermore, coffee shops should reflect customer's sugar reduction needs.

• Applied Biological Chemistry
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• v.9
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• pp.41-57
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• 1968

Changes of acids (total, titratable and combined form) and sugars (total, reducing and non-reducing) in the edible part and the rind of 17 varieties the in growing and ripening period were investigated. The results were summarized as follows. 1) The percentage of rind was notably decreased in growing period and slightly in the ripening period- It may suggest that the rates of translocation of metabolite from leaves to each part of fruit are different with growth phase. 2) The heavier the weight of fruit, the higher the percentage of rind was and the varieties having over 200 g per fruit showed the value over 30 in the rind percentage and over 15 in the number seeds per fruit. 3) Total acid contents in the rind were highest at the maximum grow th of fruit except in Citrus grandis having tie lowest value (below 20 me/100 g F.W). of total acid at maximum point in which total acid content is steadily increase. 4) Total acid and titratable acid in the edible part and total acid and combined acid in whole fruit life showed 0.933 and 0.970 of correlation coefficient significant at 1% level respectively, and most acid in the edible part was titratable acid(73%) whereas acid in the rind consists mostly of combined acid. 5) The content of combined acid in the ripening period increased in the edible part and decreased in the rind. It may be contributed to translocation of some cations from the rind to the edible part. 6) The grouping criteria on citrus fruit were applicable on melon, watermelon and tomatoes. 7) The contents of total sugar and non-reducing sugar in the edible part were continuously increased whereas the content of reducing sugar were decreased in certain varieties, notablly in citrus natsudaidai. The correlation coefficient between total sugar and reducing sugar in the edible part with ripening decreased as $0.849^{**},\;0.732^{**}.\;0.583^*$. ( $^{**}$: significant at 1% level and $^{*}:$: at 5%) 8) 61% of total sugar in the edible part was non-reducing sugar whereas 88% of total sugar in the rind was reducing form at the end of ripening and the correlation coefficient between total and non-reducing sugar in the edible part was 0.861 end total and reducing sugar in the rind was 0.972, both significant at 1% level. 9) Varieties having the percentage of the rind below 36 showed higher value than I in the ratio of total sugar in the edible part to one in the rind. It may suggest that there exists any intimate relation between relative sugar content and growth rate of fruit parts. 10) Citrus unshiu in Guje island showed lower values in the content of acid and sugar, and the rind percentage but higher sweetness index (the ratio of total sugar to titratable acid) comparing with the same variety in Jeiu.