• Journal of Food Hygiene and Safety
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• v.32 no.4
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• pp.314-320
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• 2017

This study was carried out to investigate and evaluate total sugar and artificial sweetener contents in health functional foods. In this study, HPLC with evaporative light scattering detector (ELSD) and HPLC-UV were used to determine the contents of total sugar and artificial sweetener in health functional foods. Sixty-six chewable products and sixty red ginseng products were collected from markets in Seoul. The average content of 126 samples per daily intake portion was 1.96 g ranging from not-detected (N.D.) to 12.61 g. The mean total sugar content per serving of chewable product was 1.26 g and N.D. to 10.39 g. The average amount of total sugar per daily intake of ginseng and red ginseng was 2.70 g and N.D. to 12.61 g. The average amount of sugar per daily intake of chewable products was 2.10 g for children, 1.43 g for nutrients, and 0.35 g for functional raw material. For children's products, the content of sugar per serving was ranged from 1.03 g to 5.33 g, from N.D. to 10.39 g for nutrients and from N.D. to 2.61 g for functional raw materials. The average content of sugar per daily intake of ginseng and red ginseng product was 4.25 g in liquid product, 1.51 g in concentrate product and 1.49 g in powder product. The contents of sugar per the daily intake of the liquid product ranged from N.D. to 10.80 g, from 0.01 g to 12.61 g for the concentrated product, and from 0.06 g to 5.64 g for the powdered product. Analysis of artificial sweeteners showed that artificial sweeteners were detected in three cases. No artificial sweeteners were detected in ginseng and red ginseng products. Two of the chewable products and one of the functional raw materials were detected. The detected artificial sweeteners were aspartame, 3.09 g/kg in nutrients and 1.09 g/kg in functional raw material.

• Food Science and Preservation
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• v.8 no.2
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• pp.169-174
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• 2001

Chemical analysis and optimum preparation conditions for fig jam were investigated. Soluble solids, acid content and vitamin C of fig was 12.20。Brix, 0.14% and 2.27 mg/100g, respectively. Carbohydrate in fig juice was consisted of 54.43% glucose and 44.53% fructose. Potassium content of fig was 178.0 mg/100g. Moisture content and total sugar of fig fruit was 88.35% and 9.47%. In preparation of fig jam, the addition of 0.2% Citrus natsudaidai juice and 0.5% C. lemon juice as acid source was the best in regard with color and flavor determined by sensory evaluation. The ratio of sucrose : honey : oligo sugar(70:20:10) was also the best in addition of sugar source 60%(w/w) in total. Fig jam prepared in this experiment was better than that of commercial products in sensory evaluation, and microbial growth of this product was not recognized for one month at 30$\^{C}$.

• Food Science and Preservation
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• v.8 no.2
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• pp.157-163
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• 2001

Optimal conditions for hot water extraction of Liriope spicata tuber were investigated with changes in solvent ratio(2∼6 fold) and heating time(1∼5 hr) by response surface methodology. The content of extractable solids increased with an increased in solvent ratio, and the highest content showed at heating time of 3 hr. The content of total steroid saponin increased with a decrease in solvent ratio, and increased with an increase in heating time at increasing the solvent ratio. The content of non-reducing sugar containing oligosaccharides at a lower solvent ratio didn’t show changes depending on heating time, while that at a higher ration decreased with an increase in heating time. Optimal extraction conditions using hot water as the limited conditions of 15∼18% extractable solids, 1.5∼2.0% total steroid saponin, 6∼8% reducing sugar, 6∼7% non-reducing sugar and 13∼15 brix were 3 hrs of heating time and 4 fold of solvent ratio.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.300-304
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• 1996

Jeungpyun Products prepared with different fermentation time (0-10 hours) were analyzed to study phenomena occurred during steaming of Jeungpyun dough. The tendencies of changes in chemical Properties of Jeungpyun Products according to the fermentation time were similar to those of Jeungpyun dough. Titratable acidity, lactic acid, total sugar content, reducing sugar content, soluble protein and total content of free amino acid of Jeungpyun product decreased while its pH increased somewhat, during steaming compared with those of Jeungpyun dough. Especially reducing sugar decreased greatly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.114-120
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• 1995

Natto is a Japanese traditional food made from whole soybenas by fermentation of Bacillus natto. This study was attempted to improve the taste of Natto. Natto was compared with the changes in the various chemical properties after it had been produced by the addition of garlic and red pepper oleoresin. the remained content of total sugar fo Natto added with red pepper oleoresin decreased than other groups during 24hours fermentation. The remained content of reduced sugar of Natto added with garlic, red pepper oleoresin increased than other groups. The amount of total free sugar showed almost no differences in the case of garlic and red pepper oleoresin added. Amino type nitrogen content increased gradually after 24 hour fermentation in all samples. Free amino acid content increased in conventinal Natto.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.10
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• pp.1482-1488
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• 2002

The aim of this study was to explore the effects of fiber sources on gut development and bacterial activity in the gastrointestinal tract of piglets. Eighteen crossbred (Duroc${\times}$Landrace${\times}$Yorkshire) barrows were fed a basal diet based on corn plus soybean meal or similar diets in which a portion of the corn and soybean was replaced by 5% wheat bran or 5% sugar beet pulp. The results indicate that pigs fed diets containing 5% wheat bran or 5% sugar beet pulp had lower liver weights than control pigs (p<0.01). The relative weight of the pancreas in pigs fed diets containing 5% sugar beet pulp was greater than that of control pigs or pigs fed diets containing 5% wheat bran (p<0.05). The pH of the ileal digesta of pigs fed the diet containing 5% wheat bran was higher than that of control pigs or pigs fed the diet containing 5% sugar beet pulp (p<0.05). The lipase activity in the distal jejunum, proximal, and distal ileum of pigs fed the control diet was higher than that of pigs fed the diets containing 5% wheat bran or 5% sugar beet pulp (p<0.05). The concentration of volatile fatty acids anterior to the caecum was greater for the pigs fed the diet containing 5% sugar beet pulp, while the concentration of volatile fatty acids posterior to the ileum was greater for the pigs fed the diet containing 5% wheat bran. This means that sugar beet pulp increased the bacterial fermentation precaecum, while wheat bran increased the bacterial fermentation post-ileum. The concentration of bacterial nitrogen and bacterial protein/total protein in ileal digesta of pigs fed the control diet was higher (p<0.05) than that of pigs fed the diets contained either fiber source. Bacterial protein/total protein in the feces of pigs fed the diet containing 5% sugar beet pulp was higher than that of pigs fed the control diet. This means that inclusion of 5% wheat bran or sugar beet pulp in diets influenced the development of the digestive tract of piglet. The mechanism by which dietary fiber reduced specific activity of lipase needs further consideration. Dietary fiber influenced the bacterial activity in the digestive tract of piglets, sugar beet pulp increased the fermentation in the upper gastrointestinal tract, and while wheat bran increased the fermentation in the lower gastrointestinal tract.

• Carbon letters
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• v.11 no.3
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• pp.192-200
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• 2010

Common reed (Fragmites australis), a local invasive grass, was investigated as a possible feedstock for the production of activated carbon. Dried crushed stems were subjected to impregnation with phosphoric acid (30, 40 and 50%) followed by pyrolysis at $400{\sim}500^{\circ}C$ with final washing and drying. Obtained carbons were characterized by determining: carbon yield, ash content, slurry pH, textural properties and capacity to remove color bodies from factory-grade sugar liquor. Produced carbons possessed surface area up to 700 $m^2/g$, total pore volumes up to 0.37 $cm^3/g$, and proved to be microporous in nature. Decolorization of hot sugar liquor at $80^{\circ}C$ showed degrees of color removal of 60 up to 77% from initial color of 1100~1300 ICU, at a carbon dose of 1.0 g/100 ml liquor. No correlation seems to hold between synthesis conditions and % R but depends on the degree of microporosity. A commercial activated carbon N showed a comparative better color removal capacity of 91%. Common reed proved to be a viable carbon precursor for production of good adsorbing carbon suitable for decolorization in the sugar industry, as well as in other environmental remediation processes.

• Journal of Bio-Environment Control
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• v.13 no.2
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• pp.67-72
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• 2004

Red peppers(Capsicum annuum L.), 'Geumtap' and 'Bugang', were cultivated at main producing areas in Korea, and harvested 4 times in 1998 and 1999. The relationships between internal qualities such as reducing sugar, capsaicinoids, and vitamin C contents, and regional climatic elements such as total accumulated air temperature, total amount of precipitation and sunshine duration during the fruit growing periods were compared. The amount of reducing sugar increased as the harvest time was late. Capsaicinoids content varied by harvest dates and cultivated years. Vitamin C content was influenced by cultivated year more than cultivars. Reducing sugar content showed a negative relationship with total amount of precipitation but showed a positive relationship with sunshine duration. There were negative relationship between the contents of capsaicinoids and vitamin C and total amount of precipitation.

• Journal of Nutrition and Health
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• v.34 no.3
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• pp.313-321
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• 2001

The purpose of this study is to verify the relation between vegetarian diet and the risk factors of cardiovascular disease. To do the present study the vegetarians were selected;245 Buddhist nuns(age: 23-79yrs). For control subjects, 235 healthy female adults(age: 23-79yrs) were selected. They were the teachers, the nurses and the housekeepers living in Chinju Gyeongsang Namdoo Province. Study period was from October 1996 to February 1997. The contents are consist of survey, anthropometric measurement, and clinical examination. The average ages of the subjects were 44.20yrs for vegetarians and 40.52yrs for non-vegetarians respectively. Average body mass indice(BMI) of vegetarians and non-vegetarians were 22.47 and 21.08, WHR was 0.85 and 0.84, percentage of body fat was 28.79 and 26.55 and the average duration of vegetarian diet of the vegetarians was 13.16 years. On the nutrient related lipid, fat, the energy ratio of fat, saturated fatty acid, total fatty acid, monounsaturated fatty acid and total-cholesterol were significantly lower(p<0.01) but the ratio of p/s was significantly higher(p<0.01) in vegetarians than non-vegetarians. The vegetarians were significantly higher than the non-vegetarians in intake of fiber, vitamin C. In vegetarians, variables that significant negative correlation with fiber were total-cholesterol, AI, blood sugar. In non-vegetarians, variables that significant negative correlation with fiber were TG, total-cholesterol, blood sugar, systolic blood pressure. In both subjects, the serum lipid concentration and the blood pressure were getting lower with fiber intakes. Consequently, vegetable diet can be considerably effective in making the level of the risk factors causing in cardiovascular disease lower. (Korean J Nutrition 34(3) : 313∼321, 2001)

• Korean Journal of Medicinal Crop Science
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• v.3 no.1
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• pp.56-60
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• 1995

Experiment for analysing changes of growth, tuber yield and total sugar content during wintering was performed with Maekmoondong 1(L. platyphylla WANG et TANG). The growth of over ground characteristics including leaf length, tiller number and fresh leaf weight lasted to the middle of April. The growth and filling of tuber were progressed and got to the top of tuber yield (387kg/l0a) in the middle of March, showing the optimum harvesting time in Big Blue Lilyturf cultivation. Total sugar content showed the highest value(79%) in the late of January and was decreased gradually to the middle of March during wintering. There was highly significant negative correlation between total sugar content and tuber yield.