당알코올 첨가 유과의 품질 특성

이미혜,오명숙 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.5

This study was conducted to investigate the use of sugar alcohols (sorbitol, erythritol, and xylitol) as alternative sweeteners for replacing sucrose in Yukwa (traditional Korean oil-puffed rice snack). The moisture contents of Bandegi (dried Yukwa dough) and Yukwa containing sugar alcohols were higher than that of control (containing only sucrose). The microstructures of control and Bandegi containing sugar alcohols showed uniformly and finely distributed air holes. Expansion ratio and oil absorption of Yukwa containing sorbitol and 30% erythritol were higher than those of control. Appearance and cross section of control and Yukwa containing sorbitol, 30% erythritol, and 30% xylitol showed a good shape. The lightness (L) of control was significantly lower than Yukwa containing sugar alcohols, whereas redness (a) and yellowness (b) were higher than those in Yukwa containing sugar alcohols. Hardness of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing sorbitol was the lowest. Peak number of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing 60% erythritol and 60% xylitol was the lowest among all samples. In the sensory evaluation, color of control was deepest, whereas that of Yukwa containing 60% xylitol was lightest. Volume and air hole uniformity of Yukwa containing 60% erythritol and 60% xylitol were inferior than those of other samples. Sweetness of Yukwa containing sugar alcohols was lower than that of control, whereas oily flavor was stronger. Hardness of Yukwa containing sugar alcohols was lower than that of control, and Yukwa containing xylitol showed the lowest hardness among the samples. Crispness of Yukwa containing sugar alcohols was lower than that of control. There were no significant differences in overall acceptability between control and Yukwa containing 30% sorbitol and 30% erythritol. Overall, sorbitol and erythritol were appropriate as a 30% replacement for sucrose when preparing Yukwa.

연구논문 : 당알코올 첨가 스폰지 케이크의 품질특성

이진경 ( Jin Kyung Lee ),오명숙 ( Myung Suk Oh ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.5

This study was conducted to investigate the use of sugar alcohols as alternative sweeteners for replacing sucrose in sponge cake. The sponge cakes were prepared with only sucrose or a 50% replacement of sucrose with various sugar alcohols (erythritol, sorbitol, and xylitol). The specific gravity of cake batter containing only sucrose was significantly higher and the viscosity was significantly lower than those containing sugar alcohol (p<0.001). Among sugar alcohols, xylitol was the most similar to sucrose. The thermal characteristics, as assessed by differential scanning calorimetry, showed that sucrose delayed gelatinization of cake batter more than sugar alcohol, as the onset temperature and the peak temperature of cake batter containing only sucrose were higher than those containing sugar alcohol. The moisture content of cake containing sorbitol was the highest and that containing only sucrose was the lowest among cakes. The specific volume of cakes containing only sucrose and xylitol were higher and the baking loss rate of those were lower than other sugar alcohols. The volume and symmetry index of cake containing only sucrose were the highest among cakes (p<0.001), and xylitol was similar to sucrose for the above indices. The redness (a) and yellowness (b) values of crust containing only sucrose were significantly higher than those containing sugar alcohols (p<0.001). The a and b values of crumb containing erythritol were the lowest among cakes, showing a pale yellowish color. The microstructure, as assessed by scanning electron microscopy, showed that the cake containing only sucrose had more uniformly and finely distributed pores and a smoother cross section than that containing sugar alcohols. Cake containing xylitol was similar to cake containing only sucrose. Hardness, chewiness, and gumminess of cake containing only sucrose were higher than those containing sugar alcohols, whereas the adhesiveness of cakes containing sugar alcohols were higher than those containing only sucrose (p<0.01). Among sugar alcohols, xylitol was the most similar to sucrose in textural properties. In a sensory quality test, the tenderness and moistness of cakes containing sorbitol and erythritol were higher than those containing only sucrose and xylitol. The overall acceptance of cakes containing xylitol and only sucrose were higher than those containing sorbitol and erythritol (p<0.001). Thus, xylitol is more appropriate as a 50% replacement for sucrose than erythritol and sorbitol when preparing sponge cake.

무설탕 쿠키 섭취 후 정상혈당 성인의 당대사와 건강 유용성에 미치는 영향 연구

한희진,김민철,신호연,장현숙,이경훤,박유경 한국식품영양과학회 2024 한국식품영양과학회지 Vol.53 No.2

본 연구 결과는 당류를 일부만 대체감미료로 대체한 기존의 제품과는 달리 설탕을 솔비톨과 말티톨로 대체한 무설탕 쿠키와 설탕을 함유한 일반 쿠키 섭취 시 혈당과 인슐린, 글루카곤에 미치는 영향과 잠재적인 건강 유용성을 확인하기 위해 수행되었다는 점에서 차별화되었다. 대체감미료 함유 쿠키에 관한 연구는 많이 이루어졌으나 설탕 함량이 없는 제과나 제빵 제품에 관한 연구는 이루어지지 않아 본 연구에서 시도하였다. 성인 16명을 대상으로 공복 후에 무설탕 쿠키와 설탕이 함유된 일반 쿠키를 섭취한 후 당대사에 관련된 혈액 지표들을 살펴보았는데, 무설탕 쿠키 섭취 시 설탕 함유 쿠키보다 혈당이 완만하게 증가하였다가 감소하고 인슐린이 더 적게 분비되며 글루카곤은 증가하는 것으로 보아 혈당 조절에 도움이 될 것으로 사료된다. 다만 본 제품을 섭취했을 때, 당이 대체된 만큼의 칼로리 차이가 있을 뿐 무설탕 제품이 칼로리가 0이 아니라는 점은 소비자가 잘 인지하여야 할 것이다. 본 연구를 통해 소비자들은 시중에 판매하는 무설탕 제품, 특히 WHO에서 비설탕 대체감미료로 규정되지 않았더라도 말티톨이나 솔비톨을 함유한 제품을 적정량 섭취했을 때, 혈당 증가나 식욕 증가 등에 대해 크게 우려하지 않아도 될 것으로 여겨진다. As sugar consumption increases, concerns regarding the associated diseases and health issues are growing. Consequently, ‘Zero’ products, which are sugar-free but use artificial or natural sweeteners, have become popular. With the growing interest in sugar-free products, safety concerns and curiosity about the health benefits have risen. In light of current trends, this study was carried out to ensure consumer awareness and enable safe consumption. A cross-over study was conducted with two types of cookies: sugar-free cookies and sugar cookies. Both types of cookies weighed 84 g per test meal and contained 22.4 g of sugar alcohol and 25.5 g of sugar, respectively. The subjects were 15 non-diabetic adults. Blood samples were collected to measure the blood glucose, insulin, and glucagon levels, and an oral glucose tolerance test was performed. After 15 min, the sugar-free cookies (93.5±9.9 mg/dL) showed lower blood glucose levels than sugar cookies (106.7±15.9 mg/dL, P=0.020). The area under the curve (AUC) for insulin was significantly lower with the sugar-free cookies (31.30±15.82 mg/dL×min) compared to the sugar cookies (52.34±25.60 mg/dL×min; P=0.013). In contrast, the glucagon AUC was significantly higher with the sugar-free cookies (19,711.49±5,281.81 pg/mL×min; P=0.005) compared to the sugar cookies (14,048.25±4,909.47 pg/mL×min; P=0.005), indicating an opposite trend to insulin. After 90 minutes, the sugar-free cookies demonstrated a lower insulin-to-glucagon ratio (P=0.002), suggesting that sugar-free cookies have a superior capacity to control blood glucose levels. This study indicates that replacing sugar-containing cookies with sugar-free cookies can induce lower blood glucose and insulin levels and higher glucagon levels.

Alcohol, NAFLD, Other : Carbohydrate and Simple Sugar Consumption is related with Non-Alcoholic Fatty Liver Disease

( Sang Bong Ahn ),( Yun Ju Jo ),( Yong Kyun Cho ),( Dae Won Jun ),( Eun Chul Jang ),( Se Whan Lee ),( Ki Tae Suk ),( Seung Min Lee ) 대한간학회 2013 춘·추계 학술대회 (KASL) Vol.2013 No.1

Background: Nonalcoholic fatty liver disease (NAFLD) is a chronic liver disease characterized by accumulation of fat in the liver. There is no approved therapy for NAFLD. Fruit, vegetables, high fiber foods and reduced intakes of saturated fats may be universally recommended to NAFLD patients. But, the effect of carbohydrate and simple sugar that is main diet in Korean for the treatment of NAFLD has not been carefully evaluated. We examined the relation of carbohydrate, simple sugar and steatohepatitis by food frequency questionnaire (FFQ), laboratory findings and ultrosonography. Methods: Five hundred and thirteen patient who take a medical examination enrolled this study. All patients do the FFQ for measuring the amount of carbohydrate and simple sugar in diet. We measured the BMI (height and weight), abdomen ultrasonography, AST/ALT, r-GTP, albumin, bilirubin, glucose and cholesterol level. We categorize the patient according to ultrasonography findings, ALT, and amount of carbohydrate and simple sugar intake. Results: In comparison with the lower one third carbohydrate group (<257 g/day), upper one third carbohydrate group (>307 g/day) shows increased number of elevated serum ALT patients (25.4% to 41.9%, P=0.09). Similarly, upper one third simple sugar consumption group (>60 g/day) have more elevated serum ALT patients compared with lower one third group (<25 g/day) (21.4% to 40.5%, P=0.04). A significant increase of elevated ALT group was observed in upper one third carbohydrate (OR=0.48, P=0.04) and simple sugar consumption group (OR=0.38, P=0.04). NAFLD was established by presence of ultrasonographic findings is significantly increased in upper one third carbohydrate and upper one third simple sugar group in women (OR=0.26, P=0.008). Conclusions: NAFLD and elevated serum ALT patients is increased as more consumption of carbohydrate and simple sugar. Low carbohydrate and low simple sugar diet could improve the NAFLD.

토마토 농축액을 이용한 무가당 알코올 발효를 위한 효모의 선발

김동환,문재남,이슬,이수원,문혜경,김귀영 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.4

The purpose of this study was to screen desirable yeast strains for alcoholic fermentation of tomato paste without sugar addition. The moisture, crude protein, crude fat, ash, and soluble nitrogen contents of the tomato paste (25 °Brix) were found to be 67.33%, 1.90%, 0.03%, 0.02%, and 30.72%, respectively. Free sugars found in the paste were fructose and glucose. Most abundant free amino acids of the paste were glutamic, aspartic, and γ-aminobutyric acids. Total seven yeast strains (Saccharomyces cerevisiae KDH (TWA), S. cerevisiae Lalvin ICVD-47 (TWB), S. cerevisiae Lalvin RC-212 (TWC), S. cerevisiae Lalvin K1-V1116 (TWD), S. bayanus Lalvin EC-1118 (TWE), S. cerevisiae Enoferm (TWF), and S. cerevisiae DJ97(KCTC8842P) (TWG)) were tasted for alcohol fermentation of the tomato paste. The highest alcohol content (8.2%) and the lowest residual sugar content (13.25 °Brix) were observed in the tomato paste fermented using the S. cerevisiae Lalvin ICVD-47 strain (TWB) after 3 day and 4 day of fermentation, respectively. Sugar and reducing sugar contents, and pH of the tomato paste were not remarkably affected by the difference in yeast strains used, showing 13.25~13.45 °Brix, 28.37~28.48 mg/mL, and 4.43~4.54, respectively, after 4 day of fermentation. Color and total acid content were significantly affected by the types of yeast strains and fermentation time, but the numerical changes were negligible. These results indicate that TWB would be the suitable strain for alcoholic fermentatiom of tomato paste based on its highest alcohol production and the lowest residual sugar content produced during fermentation.

연구논문 : 자연과학; 토양 내 에틸알콜 투입량에 따른 질소제어가 복숭아 당도에 미치는 영향

김익제 ( Ik Jei Kim ),권의석 ( Yeu Seok Kwon ),이성희 ( Sung Hee Lee ),이기열 ( Ki Yeol Lee ) 한국국제농업개발학회 2013 韓國國際農業開發學會誌 Vol.25 No.2

본 연구는 복숭아 품질의 핵심인 당도 향상을 위해 토양미생물의 영양원으로 에틸알콜을 투입하여 활성을 촉진시키고, 이들의 질소섭식 증가가 복숭아 수체로의 질소흡수를 제어하여 과중 감소 없이 당도를 향상시키는 최적의 에틸알콜 투입량을 구명하기 위해 수행하였다. 1. 토양 중 질산태질소의 함량은 에틸알콜 투입량 250ml에서는 12일, 500ml는 16일, 1,000ml는 24일 그리고 2,000ml는 29일간 적어 투입량이 증가할수록 질산태질소의 제어 기간이 길었다. 2. 엽 중 질소 함량은 무처리에 비해 첫 수확일인 9월 19일에는 에틸알콜 500 ml 이상 투입에서 적었고, 9월 25일과 10월 1일 수확에서는 1,000 ml 이상 투입에서 적었다. 3. 토양의 biomass C는 에틸알콜 투입 후 7일에서 26일 사이에 투입량 250 ml에서는 342 ~ 356 mg/kg, 500 ml는 431 ~ 453 mg/kg, 1,000 ml는 503~521 mg/kg일 그리고 2,000 ml는 610 ~ 625 mg/kg로 유지되어 무처리에 비하여 증가되었고, 투입량이 많아짐에 증가량이 많아졌다. 4. Dehydrogenase 활성은 에틸알콜 250 ml 투입에서는 9월 14일, 500 ml 투입은 9월 21일, 1,000 ml 투입은 9월 27일 이후 감소하는 경향이었으며, 2,000 ml 투입에서는 10월 3일까지 활성이 지속되었다. 5. 과중은 에틸알콜 2,000 ml 투입에서 9월 25일 이후 수확시 감소되었지만, 1,000 ml 투입에서는 모든 수확시기에서 과중 감소 없이 당도가 증가되었다. The objective of this study was to determine the optimum injection amount of ethyl alcohol as a carbon source which was intended to increase sugar content in fruit by controlling nitrogen. The tested variety was ``Changhowon Hwangdo`` which were 12-year-old trees. Twentyfold diluted solution 5 l, 10 l, 20 l, and 40 l of ethyl alcohol (95%) per a tree were injected into rooting zone at Eumseong county in 2012. We supplied ethyl alcohol at Aug. 7 when it was 12 days before first harvest. Nitrate content of soil severly got lower than control after injecting ethyl alcohol in about 3 days. Lower nitrate contents of soil lasted for 12 to 29 days as affected by injection amounts of ethyl alcohol. Nitrogen content of leaves was seen to have a same tendency to the nitrate content of soil. Biomass C contents and dehydrogenase activities were increased by increasing of injection amounts of ethyl alcohol. Fruit weight was reduced at twenty fold diluted solution 40 l of ethyl alcohol (95%), while sugar content was increased at twenty fold diluted solution 20 l of ethyl alcohol (95%). In conclusion, it was possible that twenty fold diluted solution 20 l of ethyl alcohol (95%) at 12 days before first harvest improved the cultural method to maintain fruit weight as well as to increase sugar content.

당알코올과 한천을 첨가한 녹차다식의 품질특성

한영숙,최원석,Han, Young-Sook,Choi, Won-Seok 한국식품조리과학회 2010 한국식품조리과학회지 Vol.30 No.2

The objective of this study was to improve the Dasik through the addition of sugar alcohol(xylitol, mannitol, sorbitol, erythritol) and agar during the production of Dasik in order to complement the texture of Dasik. Dasik sample were prepared, and the sensory quality and physical characteristics of the samples were compared and the antibacterial characteristics of green tea Dasik containing sugar alcohol against oral bacteria were also examined. The results are summarized as follows. The moisture content of green tea containing sugar alcohol to improve the physical properties was over 30%. The water activity of the agar-added Dasik was higher than that of the control group. The pH was significantly higher for both the experimental group and the control group. The color L value was the brightest at 59.21 for FAOG, while the a value was the lowest for SG, and the b value was the highest for MG. In the texture analysis, the hardness of the control group was the highest at $5181.04\;g/cm^2$ for SSG. The cohesiveness was the highest at 0.16% for SG and the chewiness was the highest at 182.12 g for MG, while the lowest cohesiveness was determined to be 43.73 g for EG. As for the adhesiveness, the agar, sugar alcohol-added groups were overall negative (-) while SG was found to have the lowest negative value at -39.25 g. In the sensory evaluation, the control XYG group scored the highest in moistness, adhesiveness, chewiness, and overall acceptance. In addition, all groups except SSG exhibited antibacterial characteristics against P. bivia. In conclusion, Dasik with added agar was shown to complement the texture of Dasik due to the added sugar alcohol.

토양 내 에틸알콜 투입량에 따른 질소제어가 복숭아 당도에 미치는 영향

김익제,권의석,이성희,이기열 한국국제농업개발학회 2013 韓國國際農業開發學會誌 Vol.25 No.2

본 연구는 복숭아 품질의 핵심인 당도 향상을 위해 토양미생물의 영양원으로 에틸알콜을 투입하여 활성을 촉진시키고, 이들의 질소섭식 증가가 복숭아 수체로의 질소흡수를 제어하여 과중 감소 없이 당도를 향상시키는 최적의 에틸알콜 투입량을 구명하기 위해 수행하였다. 1. 토양 중 질산태질소의 함량은 에틸알콜 투입량 250ml에서는 12일, 500ml는 16일, 1,000ml는 24일 그리고 2,000ml는 29일간 적어 투입량이 증가할수록 질산태질소의 제어 기간이 길었다. 2. 엽 중 질소 함량은 무처리에 비해 첫 수확일인 9월 19일에는 에틸알콜 500 ml 이상 투입에서 적었고, 9월 25일과 10월 1일 수확에서는 1,000 ml 이상 투입에서 적었다. 3. 토양의 biomass C는 에틸알콜 투입 후 7일에서 26일 사이에 투입량 250 ml에서는 342 ~ 356 mg/kg, 500 ml는 431 ~453 mg/kg, 1,000 ml는 503~521 mg/kg일 그리고 2,000 ml는610 ~ 625 mg/kg로 유지되어 무처리에 비하여 증가되었고, 투입량이 많아짐에 증가량이 많아졌다. 4. Dehydrogenase 활성은 에틸알콜 250 ml 투입에서는 9월14일, 500 ml 투입은 9월 21일, 1,000 ml 투입은 9월 27일이후 감소하는 경향이었으며, 2,000 ml 투입에서는 10월 3일까지 활성이 지속되었다. 5. 과중은 에틸알콜 2,000 ml 투입에서 9월 25일 이후 수확시 감소되었지만, 1,000 ml 투입에서는 모든 수확시기에서 과중 감소 없이 당도가 증가되었다. The objective of this study was to determine the optimum injection amount of ethyl alcohol as a carbon source which was intended to increase sugar content in fruit by controlling nitrogen. The tested variety was ‘Changhowon Hwangdo’ which were 12-year-old trees. Twentyfold diluted solution 5 l, 10 l, 20 l, and 40 l of ethyl alcohol (95%) per a tree were injected into rooting zone at Eumseong county in 2012. We supplied ethyl alcohol at Aug. 7 when it was 12 days before first harvest. Nitrate content of soil severly got lower than control after injecting ethyl alcohol in about 3 days. Lower nitrate contents of soil lasted for 12 to 29 days as affected by injection amounts of ethyl alcohol. Nitrogen content of leaves was seen to have a same tendency to the nitrate content of soil. Biomass C contents and dehydrogenase activities were increased by increasing of injection amounts of ethyl alcohol. Fruit weight was reduced at twenty fold diluted solution 40 l of ethyl alcohol (95%), while sugar content was increased at twenty fold diluted solution 20 l of ethyl alcohol (95%). In conclusion, it was possible that twenty fold diluted solution 20 l of ethyl alcohol (95%) at 12 days before first harvest improved the cultural method to maintain fruit weight as well as to increase sugar content.

당알코올 첨가 호박잼 저장 중 품질 특성

이근종,김미리 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.2

The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 20℃. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%+sorbitor 20%) or maltitol (sucrose 30%+maltitol 20%). Final sweetness of each pumpkin jam was 64° Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).

단립종쌀, 장립종쌀 및 팽화미분을 첨가한 탁주의 양조 중 이화학적 및 관능적 특성 평가

동명 ( Ming Dong ),이영현 ( Young Hyoun Yi ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.4

The pH, acidity, protein, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of Takju containing 100% short grain rice (100 S), 100% long grain rice (100 L), 50 S+50% puffed rice powder (50 P) and 50 L+50 P were examined. After a drastic decrease during the initial stage of fermentation, the pH gradually increased except 100 L. Protein peaked at day 1 and decreased. A higher protein was noticed in puffed samples than in rice samples (p < 0.05). The Hunter L value decreased after a rise during the beginning of fermentation. Puffed samples showed higher reducing sugar than rice at day 0. Total sugar was similar to reducing sugar. A drastic increase in alcohol concentration was detected at day 2. Higher alcohol was observed in short grain than long grain and also in puffed samples than in rice (p < 0.05). A significant difference between 100 S and 100 L was observed in a sensory evaluation (p < 0.01); while no preference was detected.