• Journal of the Korean Society of Tobacco Science
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• v.9 no.2
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• pp.59-68
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• 1987

This study was conducted to investigate the change of starch, total sugar, nicotine, and total nitrogen contents in green leaves at various stages of maturity(50-106 days after transplanting), and to relate between chemical constituents for flue-cured tobacco (Cv NC82 and BY 4). For the two cultivars and all stalk positions, starch contents increased with maturation, but decreased with senescence. Nicotine contents increased, while total nitrogen contents decreased with delay of harvest. Total sugar contents had a tendency of decrease. For the two cultivars , starch correlated negatively with total nitrogen, and positively with nicotine. Total nitrogen correlated negatively with nicotine. A delay of 5 to 7 days than conventional harvesting time would reach to the better ratio of the reducing sugar to nicotine ratio.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.233-240
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• 1991

Effects of various sub-ingredients (hot pepper, garlic, ginger, green onion, leek, salted and fermented anchovy juice, and sugar) on the sensory quality of Korean cabbage kimchi were investigated. Sixteen sensory attributes were selected and their intensities evaluated by 20 panelists. The kimchi had an unbarmonized taste and unpleasant flavor when fermented with individual sub-ingredients, but had a well harmonized taste when fermented with all sub-ingredients. Hot pepper, ginger and garlic contributed to reduction of the unpleasatnt taste and moldy odor. The strong garlic flavor was reduced by adding green onion and leek. Salted and fermented anchovy juice gave a palatable taste, and the overall taste was improved by adding sugar. All sub-ingredients except sugar reduced the sour tasts.

• Journal of the Korean Home Economics Association
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• v.25 no.2
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• pp.79-87
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• 1987

Paeksolgi is a typical Korean rice cake made by steaming rice powder added sugar, water and salt. This study attempted to clarify the factors which affect the textural characteristics, and to examine the effects of various steaming time and volume of adding water on sensory characteristics and Instron measurement on textures of Paeksolgi. Evaluation was conducted through sensory evaluation and objective evaluation. The results were summarized as follows. 1. In the preparation, the significant factors were soaking time, volume of sugar, and the interaction between soaking time and volume of adding water. And, Kind of sweetener, volume of adding water, steaming time, condition of powder, and the interaction between soaking time and steaming time, and between soaking time and volume of adding water, and between kind of sweetener and condition of powder, and between steaming time and volume of sugar were the significant factors which affected the textural characteristics of Paeksolgi. 2. In sensory evaluation on the various steaming time and volume of adding water, Paeksolgi made by steaming rice powder added water of 10% for 30 min. showed the most favorite tendency on the overall quality. The results of Instron measurement indicated that hardness, gumminess and chewiness tended to decrease as volume of adding water increased in same steaming time.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.60-64
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• 1997

This study attempted to examine the effect on sensory characteristics and texture of Paeksolgi in various volume of adding sugar and steaming time. The most favorite tendency on the quality was over 15% adding sugar and 20 minute steaming time. Evaluation was conducted through objective evaluation firstly and sensory evaluation secondly. The volume of adding sugar was the significant factors which affected the textual characteristics of Paeksolgi. But steaming time and interaction had not affected. In sensory evaluation on the various steaming time Paeksolgi made by steaming time for 20min and over 15% adding sugar showed the most favorite tendency on the overall quality. This condition corresponded to the high level of hardness, adhesiveness, gumminess in comparison with Rheoner measurement. In summary the most favorite factor was 12 hours of soaking time, 10% adding water, 1% of adding salt, over 15% adding sugar, 20 minutes steaming time.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1978.04a
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• pp.97.5-98
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• 1978

By the treatment of various mutagens, a number of 5'-guanylic acidproducing from 5'-xanthylic acid were obtained from Brevibacterium ammoniagenes ATCC 6871. The indispensable genetic characters of the mutants were adenine requirement, lack of GMP-reductase and mutation to adenosine resistance from adenosine sensitiveness. Main product of these mutants from 5'-xanthylic acid was 5'-guanylic acid. The substance was isolated in a crystalline form the culture broth of BA 17-2, and identified as 5'-guanylic acid by means of paper chromatography, ultra violet, absorption spectra, and infra red spectrum.

• Journal of Pharmaceutical Investigation
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• v.5 no.3
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• pp.43-49
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• 1975

The rheological properties of seven mixed sugar solutions of glucose, fructose, maltose, sucrose, and two kinds of honey, the chestnut and the acacia, were discussed. The fluidity of the above samples were studied by using the applied pressure horizontal viscometer with which glycerine was confirmed to be a Newtonian flow at $25^{\circ}C$. Time required to pass the constant volume of the sample fluids through the capillary was measured at various pressure differences, ${\Delta}p$, and the ${\Delta}p$ vs ${\Delta}p{\cdot}t$ in the Poiseuille equation was plotted. Shear rate against shearing stress, on the other hand, was plotted for the sample fluids and it was found that all the sample fluids have shown a Newtonian behavior. It was interesting to note that the shear viscosity increased as the concentration of sugar solutions increased, and as the concentration of sucrose became higher than that of maltose, although the total concentration of sugar solution is constant.

• Asian Journal of Turfgrass Science
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• v.3 no.2
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• pp.83-88
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• 1989

This Study was designed to know the growth Status under various photoperiod using Zoysia matrella. The experimental plots were split into such groups as control (full sunlight) 3hour, 6hour and 9hour photoperiod by three replication of completely randomized design. Chlorophyll content was analyized by mackine method and total soluble sugar by anthrone method. The result obtained from this experiment was as fol1 lows ; l. Dry weight was high in the control and 9hour plots. Its decrease remarkably occured in the short day plots 2. Leaf growth woes remarkaly decreased by short day condition. Six hour was considered as critical duration for leaf growth. 3. The growth of rhizome in the 9hour and control plots was good. New development of rhizome in the' short day plots was very slow compare to the control plot. 4. Chlorophyll content was high at l8 days after transplanting and then decreased. Its content in the short day plots severely decreased. 5. The content of soluble sugar in the control was low at early growth stage and high at late growth stage. It was found that the shorter the exposure time to sunlight, the higher the ratio of sugar content.

• 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.

• Food Science and Industry
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• v.49 no.3
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• pp.17-28
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• 2016

The concerns over obesity and obesity-related health problems are increasing as many consumers relate these health problems with sugar. The demand for sugar reduction is also rising and regulatory movement by governments including Korea is driven to reflect such demand. For the past decades, there have been diverse development and marketing of various sweeteners to substitute sucrose and high fructose corn syrup. Low caloric alternative sweeteners can be divided into high intensity sweeteners that have greater sweetness potency compared to sucrose, and low intensity sweeteners such as polyols, oligosaccharides and rare sugars that have less sweetness potency. This paper discusses representative low caloric alternative sweeteners, their market and trend.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.520-528
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• 2004

The effects of the substitution of sugar alcohol for sugar on the sensory properties of mulberry rice cake, 'Bbongseolgy', were evaluated in two phases. First, the relative sweetness of xylitol, erythritol and palatinose to the sucrose in the food systems were examined with paired comparison tests. Second, the sensory properties of the mulberry rice cake containing xylitol, erythritol and palatinose substitution for sugar at a sweetness level equal to sucrose were studied. Sensory analysis for the mulberry rice cake characteristics was conducted and consumer acceptability tests were performed. The physical properties of mulberry rice cake were also examined. The relative sweetness of xylitol, erythritol and palatinose, compared to sucrose, in the solid model food system were 1.00, 0.63 and 0.42, respectively. This result showed that the relative sweetness of xylitol, erythritol and palatinose to sugar was slightly lower than those in the liquid model food system, in which flavor did not influence the sweetness. Mulberry rice cake with erythritol or palatinose had very similar characteristics, with lower fracturability and tenderness, and higher moistness, compactness and chewiness compared to that with sucrose or xylitol. Mulberry rice cake with xylitol was significantly the most fracturable, grainy, and driest, and the least adhesive, among the samples. The consumer test showed no difference in overall acceptability among the samples and consumers perceived differences only in moistness, coarseness and compactness among the samples. Mulberry rice cake with erythritol was the most favored in many characteristics. These results indicate that erythritol substitution for sugar inmulberry rice cake is suitable as a low-calorie rice cake with beneficial functions to improve in the health and texture of the rice cake.