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.

As cholesterol intake increases, the prevalence of hypercholesterolemia is also increasing. With increasing food selection considering health, consumption of functional foods that can help health is also expected to increase. Ginger is rich in minerals (such as potassium and magnesium) and antioxidants. Antioxidants have been shown to be effective in lowering blood cholesterol levels. Therefore, we would like to produce madeleines helpful for hypercholesterolemia by adding ginger syrup to madeleines recently consumed as desserts. In this study, the quality and characteristics were analyzed after making madeleine by adding ginger syrup at 0%, 5%, 10%, 15%, and 20%. Baking loss was significantly reduced as the addition amount increased (p<0.001). The pH value decreased as the addition amount increased except for the 5% added group (p<0.001). The b value of the chromaticity showed a significant increase from the 5% addition group (p<0.001). Regarding textures, hardness (p=0.006), gumminess (p=0.001), and chewiness (p=0.001) all decreased as the addition amount increased. Regarding antioxidant activity, polyphenol, DPPH, and ABTS values were significantly increased as addition amount increased (p<0.001). Consequently, Madeleine using ginger syrup rich in antioxidants is expected to help health.

This study described a way of developing a resin for deviceizing quantum dots. Furthermore, the following conclusions were obtained by developing light curable syrup and UV curable syrup. First, The viscosity of the mixed resin decreased as the content of the diluent increased, and the value was bewteen 4,310 and 1,473cps. Second, haze was measured by using NDH 5000, and all of the synthesized syrups were obtained a haze value of 1% or less with a transmittance of 95% or more in the visible light region. Third, the viscosity of the mixed resin decreased as the temperature increased, and at this point, the viscosity showed a value of 4,219 to 1,128cps. Lastly, As a result of measuring the viscosity of the resin before and after mixing the quantum dot nanoparticles, it appears to be little change.

The objective of this study was to evaluate the quality-based characteristics of Prunus mume fruit syrup, which is manufactured with various sugared sweeteners for suggestion of suitable alternative sweetener. Sweetener such as sucrose (MHP1), crystalline fructose (MHP2) and liquid fructo-oligosaccharide (MHP3) are used to manufacture Prunus mume fruit syrup. The sugar content of MHP1, MHP2 and MHP3 showed 53, 54 and 36° Brix, respectively. The total organic acid content of MHP1, MHP2 and MHP3 was 2.22, 3.07 and 3.71%. The total free sugar content of MHP1, MHP2 and MHP3 was 54.39, 47.52% and 31.62%, respectively. The appearance of MHP1 and MHP2 remained unchanged for the entire period but MHP3 had molded since the first week. This was as a result of the low total free sugar content in MHP3 sugared with liquid fructo-oligosaccharide compared to MHP1 and MHP2 sugared with solid sucrose and fructose. The sensory characteristics of MHP2 manufactured with crystalline fructose indicated an above average quality, indicating that it is difficult to manufacture Prunus mume fruit syrup using liquid sugar. It is suggested that crystalline fructose characterized solid form and lower glycemic index than sucrose be useful to manufacture Prunus mume fruit syrup as alternative sweetener.

High fructose corn syrup (HFCS) is a liquid sweetener of glucose-fructose monomer mixture, commonly known as replacement for sucrose (table sugar). HFCS was first applied to food companies in the early 1970s ever since there was a huge increase of its use worldwide, especially in beverage and processed food. While the metabolic and nutritional characteristics of HFCS have been widely studied, only recently has the role of HFCS in metabolic syndrome and other health issues emerged. Studies in many laboratories worldwide have built the evidence that excessive consumption of HFCS plays a crucial role in insulin resistance, dyslipidemia, obesity, hypertension, and kidney disease. This manuscript reviews the history, manufacturing process, and nutritional and metabolic traits of HFCS and describes its involvement in the pathogenesis of metabolic syndromes and obesity.

토마토 재배농가의 소득향상과 다양한 토마토 가공식품의 개발을 위해 비상품과 방울토마토를 이용한 시럽 제조의 최적 조건을 구명하고자 수행하였다. 시럽 제조시, 주스는 녹즙기로 회수한 액상에 2mm 미세망을 통과하는 크기의 과육을 첨가한 것을 사용하는 것이 회수율, 단맛과 색에서 가장 우수한 것으로 평가되었다. 시럽에서 주스와 설탕의 양은 동량으로 하여 처음에는 100℃에서 끓인 후 40~50℃의 온도에서 졸여서 수분함량을 75%로 하여 당도를 70±2 Brix 정도의 조건에서 제조한 시럽이 관능적 특성에서 가장 우수한 것으로 조사되었다.

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 μm 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 purpose of this study was to prepare blueberry syrup (cheung) using fructooligosaccharide instead of the traditionally used sucrose. The sugar content, pH, and colorimetric values were measured to evaluate the quality of the prepared syrup, and the antioxidant activity and phenolic compound content were determined to assess the physiological activity of the syrup. The L* value (lightness), pH, and color were high in syrups containing a high proportion of fructooligosaccharide. The a* value (redness) was high in syrups subjected to heat treatment, and the b* value (yellowness) tended to be the opposite of the L* value. Moreover, syrups containing heat-treated fructooligosaccharide showed higher polyphenol, flavonoid, and anthocyanin contents than the unheated syrups did. The antioxidant activity of the blueberry cheung depended on the content of phenolic compounds. The highest value was obtained in the cheung prepared using a heat-treated 1:1 mixture of blended raw blueberry and fructooligosaccharide (S2). These findings suggest that our familiarity with the taste of the sweetener used influences our taste preference. It is therefore necessary to study other newly developed sweeteners apart from fructooligosaccharide to find a suitable alternative to sucrose.

High-fructose corn syrup (HFCS) is widely used as sweetener, and its overconsumption is become a major health problem. In the present study, we used adult female rats and applied a 28 days HFCS feeding model to monitor the estrous cycle and changes in tissue weights and histology. Adult female rats were divided into three groups. Animals were fed with ad libitum normal chow and (1) 24 hours tap water (Control group), (2) 12 hours HFCS access during dark period and 12 hours tap water (12H group), and (3) 24 hours HFCS only access (24H group). Total exposure period was 28 days. There is no significant change in body weight between control and HFCS-fed animals. Both absolute and relative weights of ovary in 24H animals were significantly heavier than those in control or 12H animals. The absolute and relative weights of the kidney and liver in 24H groups were significantly heavier than those in control or 12H animals. The estrous cycles of the 24H animals were significantly longer. Histological analyses revealed that 24H ovaries were relatively bigger and possessed more corpus lutea than control ovaries. Uterine sections of 12H and 24H animals showed a well-developed stratum vasculare between inner and outer myometrial layers. The number of endometrial glands were decreased in 12H uteri, and recovered in 24H uteri compared to control. Numbers of convoluted tubule in distal region increased in 12H and 24H kidney samples. Liver specimens of 12H and 24H showed the increased number of fat containing vacuoles. In conclusion, our study demonstrated that HFCS treatment for 28 days could induce (1) changes in length of estrous cycle with extended estrous and diestrous stages, (2) altered ovarian and uterine histology, and (3) liver and renal lipid accumulation. These findings reveal the adverse effects of HFCS drinking on the reproductive function and lipid metabolism of female rats.

음료 베이스용 시럽을 개발하기 위하여 마카 추출액을 다양한 수준(0%, 7%, 14%, 21%, 28%)으로 첨가하고 품질 특성 및 항산화활성을 측정하였다. pH는 대조군보다 첨가군이 낮았고 시럽의 당도는 시료간에 유의적인 차이가 없었으며 점도는 마카추출액의 농도가 증가할수록 증가하였다. 명도를 나타내는 L값은 마카 추출액의 첨가비율이 증가할수록 감소하였고 b값은 증가하였다. 기호도 검사 결과 향, 단맛 및 전반적인 기호도면에서 시료간에 유의적인

팥앙금과 설탕 및 물엿을 혼합한 모델용액에서 물엿농도 및 가열조건에 따른 팥앙금 호화액의 당 및 아미노산 함량의 동적변화를 모니터링 하였다. 중심합성계획에 의해 유리당 함량을 측정한 결과, 갈변반응이 심하게 발생한 실험구에서 glucose와 fructose의 함량이 높고, maltose의 함량이 낮게 나타났다. 또한 팥앙금 호화액의 amino acid 함량을 분석한 결과, total amino acid 함량은 가열온도에 가장 많은 영향을 받았고,