팽화미분을 활용한 타락죽의 제품화를 위한 기초자료를 제공하기 위해서 팽화미분 첨가에 따른 타락죽의 pH, 수분, 고형분, 총당, 아밀로스, 점도, 퍼짐성 그리고 색도 변화를 조사하였다. 타락죽의 pH는 갈은 쌀로 제조한 시료가 팽화미분으로 제조한 시료보다 높았다. 그리고 분유를 첨가한 시료도 우유를 첨가한 시료보다 높았다(p<0.05). 수분 함량은 갈은 쌀과 분유를 혼합한 타락죽이 84.56%로 가장 높았고, 팽화미분과 우유를 혼합한 타락죽은 81.04%로 가장 낮았다(p<0.05). 고형분 함량은 수분함량과 반대되는 결과를 보였다(p<0.05). 총당 함량은 조리 시 가열처리한 시료 사이에서 유의적인 차이가 없었고 가열처리하지 않은 시료보다 높았다(p<0.05). 팽화미분으로 제조한 타락죽의 아밀로스 함량이 갈은 쌀로 제조한 타락죽보다 높았다(p<0.05). 점도는 갈은 쌀 타락죽이 팽화미분 타락죽보다 높았으며(p<0.05) 아밀로스 함량과 반비례하는 결과를 보였다. 퍼짐성은 점도와 상반되는 결과를 보였다(p<0.05). L값은 갈은 쌀 타락죽이 팽화미분 타락죽보다 높았다. 적색도는 팽화미분 타락죽이 가장 높았으며(p<0.05), 갈은 쌀과 우유를 혼합한 시료가 가장 낮게 나타나 L값과 반대되는 결과를 보였다. 황색도는 a값과 유사한 경향을 보였다.

This study was carried out to determine the quality characteristics of Jeju mandarin orange jellies containing sugar (control) and sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol) to be consumed by the elderly. The gelling agents were carrageenan and gellan gum at the concentration of 0.27%, respectively. The average age of the subjects for the acceptance test was 78. The lightness (L), redness (a), and yellowness (b) values of the carrageenan gel were higher than those of the gellan gum gel using the same sugars. The L, a, and b values of the carrageenan gel made with sugar derivative sweeteners were higher than those of the respective gel made with sugar. Whereas there were almost no differences between the color values of the gellan gum gels made with sugar and sugar derivative sweeteners, respectively. The gelling and melting temperatures of the carrageenan gel with erythritol were highest and those of the respective gel with xylitol were lowest among the sugar derivative sweeteners. The gelling and melting temperatures of the gellan gum gels with erythritol and isomaltooligosaccharide, respectively, were lower, and those of the respective gel made with xylitol were higher compared to that with sugar. There was no break down in the gellan gum gel. The break down rate of the carrageenan gel made with isomaltooligosaccharide was highest and that of the respective gel with xylitol was lowest among the sugar derivative sweeteners. The hardness, adhesiveness, springiness, and chewiness of the gellan gum gel were greater compared to the carrageenan gel. The adhesiveness levels of the carrageenan gels made with sugar derivative sweeteners were lower, and their springiness was higher than the respective gel with sugar. All the TPA characteristics of the gellan gum gels made with erythritol and xylitol, respectively, were higher than the respective gel with sugar. The rupture properties of the gels were the same as their TPA characteristics. The sensory acceptance of the carrageenan and gellan gum gels made with sugar were highest among all the sweeteners. There were no significant differences in the sensory acceptance scores of the carrageenan gels made with xylitol, erythritol, and sugar, respectively, and there were also no significant differences in the sensory acceptance scores of the gellan gum gels made with xylitol, sorbitol, and sugar, respectively. Xylitol was preferred in both the carrageenan and gellan gum gels. Thus, xylitol appears to be an appropriate alternative sweetener to sugar in Jeju mandarin orange jelly for consumption by the elderly, with regard to the acceptability and stability of the gel.

This study was conducted to investigate the effects of type of the sugar supplemented to the extender on the vigor, viability and intact acrosomal rates of frozen-thawed dog spermatozoa. The ejaculated semen was diluted with TRIS-citric acid extender containing 200mM TRIS, 73mM citric acid, 6% (v/v) glycerol, 20% (v/v) egg yolk, 1% (v/v) antibiotics (streptomycin/penicillin), 44 mM sugar, which was either glucose, fructose or glucose-fructose combination, and distilled water to make the final volume of 100ml. Extended semen samples were cooled at for an hour, packaged in 0.25ml straws, equilibrated for 10 minutes in liquid nitrogen vapor, and frozen in liquid nitrogen. Samples were thawed by placing straws into water for 120 seconds. After thawing, vigor, viability and intact acrosomal rates of frozen-thawed semen were compared according to type of sugar. No significant differences were observed between glucose and fructose groups. In addition, combination of the 2 sugars also did not show any significant differences in the vigor, viability and intact acrosomal rates. In conclusion, glucose and fructose were equally efficient as sugar supplements for freezing extender.

In this study, sixth grade school children in the Guri area were surveyed via questionnaire regarding their sociodemographìc characteristics, snacking pattems, and intakes of different food groups and sugared snacks. Students with employed mothers had more frequent snacking events and were more dependent on store-purchased snacks compared to those having an unemployed mother. A high consumption of snack sugar was associated with a higher dietary diversity score. There was a positive relationship between snack sugar intake and the intakes of meat and dairy products and foods in the oil and nut group, respectively. A high snack sugar intake had a negative effect on fruit intake. Specific nutrient intake data will be required before conclusions can be made on whether nutrient imbalances are a concern in elementary school children having sweet snacks. Yet, the current data indicate that an increased snack sugar intake can decrease fruit intake, which could result in certain nutrient deficits. Specific dietary guidance may be necessary to address the snacking habits of elementary school children.

광조건을 달리하였을 때 양파의 pyruvic acid와 당함량 및 생육에 미치는 영향을 구명코자 하였다. 보광처리에 따른 양파의 수확 시 생육과 pyruvic acid 및 당 함량을 비교해 본 결과, 무처리구에 비해 보광처리구가 생육이 좋았으며 pyruvic acid 함량은 낮고 당 함량은 높았다. 품종 및 보광정도에 따른 수확 시 생육은 조생종은 광량이 증가할수록 좋았으나 만생종은 12μmol·m-2·s-1 PAR 이상에서는 차이가 없었으며, pyruvic acid와 당 함량은 조생종에 비해 만생종이 훨씬 높았다. Pyruvic acid 함량은 조생종은 24μmol·m-2·s-1 PAR 처리에서 가장 낮았고 만생종은 12μmol·m-2·s-1 PAR 이상의 처리구에서 차이가 없었다. 당 함량은 조생종은 18μmol·m-2·s-1 PAR 이상의 처리에서, 만생종은 12μmol·m-2·s-1 PAR 이상에서 큰 차이가 없었다. 단 양파 육종을 위한 개체선발에 있어 지향하는 지표는 pyruvic acid 함량이 낮으면서 감미도가 높은 개체를 선발하는 것인데, 이러한 관점에서 볼 때 조생종 품종은 18μmol·m-2·s-1 PAR 이상으로 보광처리를 해주고 만생종 품종은 12μmol·m-2·s-1 PAR 이상으로 보광처리를 해 주게 되면 총당 함량에 대한 pyruvic acid 함량(PA/TS rate) 비율이 낮아지므로 단 양파 생산에 유용하게 이용될 것으로 생각된다.

This study was conducted to determine the quality characteristics of grape jellies for the elderly. The jellies contained sugar (control) or sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol). Agar (0.31%) and k-carrageenan (0.27%) were the gelling agents. The average age of the subjects participating in the acceptance test was 79. The lightness (L), redness (a), and yellowness (b) values of the agar gel with erythritol mostly decreased, indicating a darker and pale red color. The L and b values of the carrageenan gel with sugar derivative sweeteners increased, indicating brighter and yellowish color. The agar and carrageenan gels with sorbitol showed higher gelling and melting temperature, indicating that gelation occurred easily and did not easily melt. The agar and carrageenan gels with xylitol showed a low-melting temperature, indicating low stability with temperature change. The break-down rate of the agar and carrageenan gels with erythritol was low, whereas that of agar gel with sorbitol was relatively high despite its high melting temperature. Hardness, cohesiveness, gumminess, and chewiness of the gels with sugar derivative sweeteners decreased, and this tendency was most distinct with isomaltooligosaccharide in the agar gel and with sorbitol in the carrageenan gel. The rupture properties of the gel were the same as the hardness of the gel. Sensory acceptance of the agar gels with erythritol, sorbitol, isomaltooligosaccharide, and the carrageenan gel with erythritol was fairly high, whereas that of the agar gel with xylitol and the carrageenan gel with isomaltooligosaccharide and xylitol was low. The results show that sorbitol and erythritol are appropriate as sugar substitutes in grape jellies for the elderly about the acceptability and stability of the gels.

This research examined the quality characteristics of orange sauce samples prepared with different sugar contents in order to create a standardized recipe.In the foodservice industry, attempts have been made to make superior sauces, often resulting in error. In this study, different sugar contents were examined for orange sauce to determine why varied results occur during its preparation as well as the best methodology for preparing orange sauce. Quality characteristics such as color differences, spreadability, and pH were analyzed, as well as sensory evaluations of taste, texture, color and overall acceptability. The pH values of the orange sauce samples ranged from 3.6 to 3.63 and after the initial simmering of ingredients, the weight reduction rates of the sauces were 88, 75, 64, 63, and 64% for sugar contents of 200, 300, 400, 500, and 600 g respectively. Hunter’s color L, a, and b values of the samples changed according to the sugar contents after simmering (1st sauce). The L and b values showed similar patterns, where increasing sugar content resulted in higher values; however, in the 2nd sauce, the pattern was reversed. This indicates that the color of the sauce was affected by sugar caramelization during the reduction process; however, the final color was modified by the additions of mayonnaise and butter as well as by aeration. In the sensory evaluation the sample containing 30% sugar (500 g) had significantly higher acceptability scores (p<0.05) for color, mouth feel, appearance, taste, and overall acceptability. Finally, the optimal ingredient ratios of the standardized orange sauce recipe were determine as: 48% total liquid consisting of orange juice and mandarin and orange fruit; 30% sugar; 10% mayonnaise and 11% butter.

본 연구에서는 난소화성 전분을 0%, 10%, 20% 및 30% 수준으로 대체한 슈거쿠키를 제조하여 이화학적 검사와 관능검사 그리고 기호도 검사를 통하여 품질 특성을 조사하였다. 반죽의 pH는 난소화성 전분을 30% 대체한 반죽이 다른 시료군에 비해 유의적으로 높은 pH를 나타내었다. 반죽의 수분함량은 대조군이 유의적으로 높은 수분함량을 나타내었고 난소화성 전분의 대체비율이 높아짐에 따라 유의적으로 낮은 결과를 나타내었다. 쿠키의 퍼짐성은 난소화성 전분의 대체비율이 높아짐에 따라 유의적으로 높게 평가되었다. 30% 시료군은 다른 시료군들에 비해 유의적으로 높은 L값과 a값을 나타내었다. 난소화성 전분을 30% 대체한 시료군은 높은 보습력으로 인하여 퍼짐성 특성이 높게 평가되었고 또한 명도와 적색도가 높은 쿠키로 평가되었다. 쿠키의 관능검사 결과 30% 시료군은 다른 시료군들에 비해 경도와 표면에 금이 갈라진 정도가 유의적으로 약하게 평가되었다. 쿠키의 밝은정도에서는 30% 시료군이 20% 시료와 함께 특성이 강하게 평가되었다. 쿠키의 기호도 검사 결과 쿠키의 고소한 맛에서 20% 시료군이 10% 시료군과 함께 유의적으로 높은 기호도를 나타내었고 전반적인 기호도에서는 20% 시료군이 기호도가 높은 경향을 나타내었다. 난소화성 전분을 10%와 20%로 대체한 시료군은 대조군과 비교하였을 때 유의적인 차이를 보이지 않으며 기호도 특성들이 높게 평가되어 기능성을 가진 슈거쿠키의 개발 가능성을 보여주었으며, 특히 10% 시료군은 경제적인 측면에서 바람직한 대체비율이라 생각된다.

목화진딧물은 여러 작물에 헤를 입히는 문제해충이다. 본 연구에서는 목화진딧물의 접종밀도를 달리했을 때 참외의 생육고 당함량에 미치는 영향과 진딧물 제거후 생육의 회복 정도를 알아보고자 수행하였다. 진딧물의 피해를 받은 참외의 증상은 잎이 오그라들고 신초부분이 위축되었다. 목화진딧물이 참외에서 20일간 흡즙한 후 생육은 진딧물을 접종하지 않은 참외에 비해 생육이 월등히 감소하였고, 진딧물의 접종밀도간에는 진딧물의 밀도가 높아질수록 생육이 부진하였다. 초장은 무접종의 1/3수준이었고, 엽면적은 무접종에 비해 12~38% 수준이었으며 건물증은 무접종의 30~51% 수준이었다. 진딧물을 제거한 후 참외의 생육은 10일 후에는 진딧물의 피해를 받은 잎은 거의 신장하지 못한 채로 있으나, 신초부분의 생육이 다소 회복되었다. 20일 후에는 5마리 접종에서 초장, 엽면적 건물증이 월등히 증가하여 생육이 회복되었다. 진딧물 제거후 시간이 지날수록 회복되는 속도가 빨라졌으며 접종밀도간 회복속도는 5마리 접종이 가장 빨랐다. 주당 진딧물을 접종하였을 때 참외 전체 잎의 당함량에는 차이가 없었으나, 엽당 진딧물을 접종하고 접종한 잎만 분석한 경우는 진딧물누적일수량이 증가할 수록 전체 당 함량이 현저히 감소하였다.

본 연구는 개의 동결정액제조 시 동결보호 희석액 내에 첨가되는 당의 종류와 조합이 동결융해 후 정자 두부의 첨체의 손상과 생존율 및 운동성 등에 미치는 영향에 대하여 조사하고자 실시하였다. 당의 종류에 따른 정자의 첨체손상 정도는 정상 정자비 율은 Fru+Tre, 처리구가 Fructose, Trehalose, Fru+Tre+Xyl, Fru+Xyl, Tre+Xyl, Xylose구에 비해 가장 높았다(83.05.6%, 82.3 3.1%, 81.72.1%,

The purpose of this study was to investigate the effects of different moisture addition and sugar on the quality of Nokcha-julpyun, during 24hrs. As the result of the Hunter's color values, lightness, redness and yellowness were increased slightly or not after 24hrs and showed middle levels in 30%~40% moisture addition groups. It seemed that the addition of sugar to Nokcha-julpyun affected the redness and yellowness of 40% and 45% moisture addition groups more than the other groups. In texture profile, springiness of Nokcha-julpyun was not different significantly among all the groups during storage. Cohesiveness was getting higher by increase of moisture level and getting lower by storage. Sugar addition seemed to lower the rate of decrease of cohesiveness. Chewiness and hardness were getting lower by increase of moisture level and getting higher during storage. In this case sugar addition seemed to interfere the Nokcha-julpyun to be hard. Adhesiveness showed to be decreased during storage, but didn't show any correlations with water level. Sugar addition to Nokcha-julpyun seemed to increase springiness and adhesiveness slightly. 35% moisture and sugar addition group had the lowest values in springiness, hardness and cohesiveness. Both 40% groups and 45% moisture and sugar addition group had high values in springiness, cohesiveness and adhesiveness but had the lowest values in hardness and chewiness. In sensory evaluation, 30%~40% moisture addition groups showed good preferences in color, flavor, taste, tenderness and chewiness, and the 35% moisture and no sugar addition group showed the best overall acceptance among the groups. Above results indicated that moisture addition level with 30%~35% seems to give the best quality to Nokcha-julpyun added green tea powder with 6% level, and for the purpose to reduce the changes of texture profiles during storage, it is benefit to add sugar a little to Nokcha-julpyun.

This study was conducted to investigate cryopreservation of pearl oyster, Pinctada fucata martensii larvae. Four cooling rates (-0.25, -0.5, -0.75 and -1.0/min.) were used to examine a proper cooling rate during cryopreservation of trochophores before seeding temperature (-12). Seven developmental stages (early and late trochophores, early and late D-shaped larvae and early, middle and late umbo stage larvae) and different sugars (fructose, glucose and sucrose) were used to investigate optimal larval stage and effective sugar in cryopreservation of larvae. The survival rates of frozen-thawed trochophores increased at cooling rate of -1.0/min. As larval developing, survival rate of frozen-thawed larvae increased, except umbo stage larvae, and especially late D-shaped larvae highly survived as 91%. Addition of sugar revealed positive effect on cryopreservation in this experiment and 0.2 M glucose and sucrose mixed with 2.0 M dimethyl sulfoxide significantly enhanced survival rate of larvae (P<0.05). The results of our study indicate that desirable cooling rate, developmental stages of larvae and effective sugar far cryopreservation of pearl oyster, P. fucata martensii larvae are -1/min, late D-shaped larvae and 0.2 M glucose and sucrose, respectively.

The purpose of this study was to investigate the effect of kind and combination of sugars on the viability and acrosome damage of post-thaw spermatozoa in canine. The extender used was Tris-citric acid extender (Tris-buffer) supplemented with 20% Egg-yolk, 8% glycerol, 1% Equex STM paste, and 70 mM sugars such as monosaccharide (fructose and xylose) and disaccharide(trehalose). To evaluate of sugar combination, the sugars supplemented in Tris-buffer were combined such as single (fructose, xylose, trehalose), two combinations (Fruc+Tre, Fruc+xyl, Tre+xyl) and three combinations (Fruc+Tre+Xyl). The concentration of sperm collected were adjusted of 50106/ per straw for freezing. The frozen spermatozoa were thawed at 37 for 1 min and then analysis for CASA program in Livestock Improvement Main Center, NACF. The motility of post-thaw spermatozoa in Fruc+Tre was higher than those in fructose, trehalose, xylose, Fru+xyl, Tre+xyl and Fru+Tre+Xyl (79％ vs. 63, 66, 70, 71, 74 and 75%). The progressive motility after CASA analysis in Fuc+Tre group was also higher than those in fructose, trehalose, xylose, Fru+xyl, Tre+xyl and Fru+Tre+Xyl (67% vs. 53, 57, 60, 61, 62 and 64%). The acrosome damage of post-thaw spermatozoa stained was not significantly different among treatment groups such as fructose, trehalose, xylose, Fru+Tre, Fru+xyl, Tre+xyl and Freu+tre+xyl (17.7, 18.3, 28.0, 17.0, 19.7, 20.0 and 19.0%). The results indicated that the motility and progressive motility of post-thaw spermatozoa in Fru+Tre group was better, and acrosome normality was not different among all groups. The use of Tris-buffer supplemented with Fru+Tre as sugar for frezing of canine spermatosoa could be better and apply to semen banking and artificial insemination.